Crispy on the outside and soft on the inside, these Coconut Almond Cookies make a perfect snack. Made with almond flour instead of all-purpose flour, studded with lots of toasted coconut flakes, these cookies are naturally gluten free and full of flavors.
Although I like to stuff my cookies with chocolate chips, peanut butter, jam and some other flavor like matcha powder or cocoa powder, I’ve never thought of using a different type of flour in making the cookies. I mean, not never but barely think of that. Until I had a chance to make these coconut almond cookies for Michelle, a friend of mine who has a strict gluten free diet.
Made with the basic ingredients, these cookies have a crisp on the edges but remain a soft texture on the inside. The toasted coconuts are the perfect addition, since it adds a depth of coconut flavor and extra crunchiness to the cookies, which nobody can resist.
USE FINELY GROUND ALMOND FLOUR
I recommend using finely ground almond flour, not almond meal, as almond meal is more coarsely ground with the skins still on. We want a base that looks like flour, and almond flour is a perfect choice. The cookies will be heavier when made with almond meal. Almond flour is a little bit pricey, but it is 100% worth it for these delicious cookies.
Toasting coconut will bring out its best flavor so I highly recommend it. You can toast the coconut in the oven or on the stove top.
Stove top method: Spread the coconut flakes in an even layer in a skillet and toast over medium low heat until golden brown and fragrant. Be patient and don’t turn up the heat too much because coconut is easy to burn. Immediately transfer coconut to a bowl to cool.
Oven method: To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 325°F/180C for 6-8 minutes, checking and stirring frequently until mostly golden brown. Remove from the oven and carefully transfer to a bowl.
You can check out my post about toasting coconuts here.
And if you try this recipe for Coconut Almond Cookies, tag me on Instagram so I can see it or feel free to send me your pictures and thoughts! I love seeing your bakes 🙂
More Coconut Flavor Recipes:
Coconut Almond Cookies
- 2 cups (260g) almond flour, leveled
- 1/4 cup (1/2 stick/57g) unsalted butter, melted and cooled
- 1/4 cup, plus 2 tablespoons (80g) coconut oil, melted and cooled
- 2 large eggs, room temperature
- 1/3 cup (66g) brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups (240g) sweetened coconut flakes or coconut shreds
- 1 teaspoon (5ml) coconut extract, or vanilla extract
To Toast Coconut
- Stove Top Method: Spread the coconut flakes in an even layer in a skillet and toast over medium low heat until golden brown and fragrant. Be patient and don’t turn up the heat too much because coconut is easy to burn. Immediately transfer coconut to a bowl to cool.
- Oven Method: To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 325°F/163°C for 6-8 minutes, checking and stirring frequently until mostly golden brown. Remove from the oven and carefully transfer to a bowl.
To Make Cookies
- Preheat oven to 350°F/175°C. Line 2 baking pans with parchment paper.
- In a medium bowl combine almond flour, baking powder and salt. Set aside. In a large bowl, whisk together melted butter, melted coconut oil with brown sugar until combined. Add 2 eggs, one at a time and keep whisking until combined. Mix in vanilla/coconut extract.
- Add the flour mixture to the wet mixture and mix until combined. Fold in 2 cups of toasted coconuts and gently fold until evenly distributed.
- Use a cookie scoop to make even balls, and place them on the baking sheet (you can make balls from the dough by hand, preferably 2-2.5 inch round balls). Bake immediately for 15-17 minutes until the edges turn golden and the center is still soft. Do not overbake. Allow the cookies to cool on the baking sheet then transfer to a rack to cool completely.
- Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.