Are you in search of the holy grail of cookie texture? The kind that is perfectly soft and chewy with tantalizingly crispy edges? Well, your quest ends here. This article unveils the secrets to creating almond coconut cookies that will leave you weak in the knees.
These cookies are absolutely one of the best from my childhood. I love coconut very much be it in savory or dessert recipes. These were always a treat and I hope you will enjoy them too.
Coconut cookies are known to be tasty and once you learn this recipe, you won’t have to buy them from the grocery store anymore!
These gluten-free and eggless cookies are a delicious combination of my two favorite ingredients, coconut, and almond, yet healthy and moist.
Ingredients and substitutes
- Coconut – I am always made these with dry desiccated coconut never with fresh coconut. If you choose to use fresh you may need to use less (half the amount mentioned in the recipe)
- Butter – I always use unsalted butter for my baking but you can use salted butter and omit the extra salt in the recipe.
- Almond flour – or ground almonds is the same. Just make sure to grind them so they are almost flour consistency similar to making macarons.
- Sugar – coconut has a natural sweetness to it so I’ve used just enough but you can reduce it slightly or add a few tablespoons more if you find them less sweet. I like using white granulated sugar to maintain a neutral color but brown sugar adds a wonderful caramel flavor to the cookies too.
- Flavoring – I always use vanilla extract but since we are using almond flour a little almond extract or rose extract does a nice sweet aroma too.
Tips and tricks for flawless results
- First and foremost, it’s important to properly measure your ingredients. Baking is a science, and accuracy is key. Use measuring cups and spoons specifically designed for dry ingredients to ensure you add just the right amount of flour, sugar, and other elements. Level off your measurements with the back of a butter knife to achieve precision.
- When it comes to incorporating the almonds and coconut into the dough, gentle folding is the name of the game. Stir them in using a spatula or wooden spoon until they are evenly distributed. Be careful not to overmix, as this can lead to tough cookies. The goal is to have these star players scattered throughout the dough, providing bursts of nutty and tropical goodness in every bite.
- Although these cookies skip this step for chilling the dough and dive right into the baking process, you may choose to chill the cookies before baking. This helps the cookies retain their shape and prevents excessive spreading during baking. Wrap the dough tightly in plastic wrap and refrigerate for at least an hour, or even overnight if you have the patience. Trust us, the wait will be worth it.
- When it’s finally time to bake, make sure your oven is preheated to the specified temperature in the recipe. This ensures even cooking and perfectly golden cookies. Consider using an oven thermometer to verify that your oven is accurately calibrated.
- While your cookies are in the oven, keep a close eye on them. Baking times can vary depending on your oven and the size of the cookies. Aim for a golden-brown color around the edges and a slightly soft center. Remember that they will firm up as they cool on the baking sheet, so it’s okay if they look slightly underdone when you take them out.
Creative ways to serve almond coconut cookies
- One simple yet elegant idea is to pair your almond coconut cookies with a rich and creamy vanilla bean ice cream. Take two cookies and sandwich a scoop of ice cream in between for a delightful treat that blends warm and cold, soft and crunchy textures. You can even roll the edges of the ice cream sandwich in shredded coconut to add an extra touch of coconut goodness.
- For a more sophisticated presentation, serve your cookies alongside a selection of gourmet cheeses. The nutty and slightly sweet flavors of the almond coconut cookies complement the savory notes of aged cheddar, creamy brie, or tangy blue cheese. Arrange the cookies on a platter with the cheeses and let your guests experiment with different flavor combinations for a unique and indulgent experience.
- If you’re looking for a fun twist, consider making mini cookie ice cream cones. To do this, soften a pint of your favorite ice cream flavor and scoop small amounts onto the flat side of each cookie. Place another cookie on top, gently pressing down to create a sandwich. Carefully shape the ice cream and cookie duo into a cone-like shape and freeze until firm. These adorable treats are perfect for parties and will surely be a hit among kids and adults alike.
- Another delightful way to serve your almond coconut cookies is by crumbling them over a bowl of creamy Greek yogurt or vanilla pudding. The combination of the crunchy cookie crumbs and the smooth, creamy texture of the yogurt or pudding creates a heavenly contrast that will leave your taste buds craving for more.
Frequently asked questions
Yes, you can definitely use unsweetened coconut if you prefer a less sweet cookie. The sweetened coconut adds a touch of extra sweetness and enhances the overall flavor, but you can easily substitute it with unsweetened coconut without compromising the texture or structure of the cookies.
Absolutely! Using almond flour instead of all-purpose flour can add an extra layer of nuttiness and richness to your cookies. It’s a great option for those who are looking for a gluten-free alternative or simply want to enhance the almond flavor. Just keep in mind that the texture of the cookies might be a bit different, as almond flour tends to make them slightly denser.
To ensure your cookies stay soft and chewy for longer, it’s important to store them properly. Once they have completely cooled, place them in an airtight container or a resealable bag. Adding a slice of bread to the container can help maintain their moisture. Store them at room temperature, away from direct sunlight and moisture. Properly stored, these cookies can stay fresh for up to a week.
Yes, you can freeze both the cookie dough and the baked cookies. If you want to freeze the dough, roll it into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls until firm, then transfer them to a ziplock bag. When you’re ready to bake, simply take out the desired number of dough balls, let them thaw for a few minutes, and bake as usual. For baked cookies, allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to three months.
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- ½ cup (113 g) Unsalted Butter
- ⅔ cup (135 g) Sugar white granulated
- 1 cup (85 g) Desiccated coconut
- ½ cup (120 g) Almond flour
- 1 tsp Black poppy seeds or toasted caraway seeds
- ½ tsp Salt
- 1 tsp Vanilla extract
- ¼ tsp Almond extract or rose extract
- 2 – 4 tbsp Water or milk for consistency
- Preheat the oven to 350°F / 177°C/ Gas Mark 4
- Cream – In a bowl of a stand mixer with the paddle attachment on medium speed, cream together the butter and sugar until light and fluffy. Pro tip – you can also use a large mixing bowl with a whisk or wooden spoon.½ cup Unsalted Butter, ⅔ cup Sugar
- Dry ingredients – Add the almond flour, desiccated coconut, poppy seeds, and salt.1 cup Desiccated coconut, ½ cup Almond flour, 1 tsp Black poppy seeds or toasted caraway seeds, ½ tsp Salt
- Consistency – Add the vanilla extract and almond extract. Combine well. If necessary, one to two tbsp of water or milk if the mixture is too dry. Pro tip – the dough must be able to shape into a ball but not too wet or it will spread.1 tsp Vanilla extract, ¼ tsp Almond extract
- Shape – Using a cookie scoop or two tablespoons drop small dollops on a baking tray lined with parchment paper.2 – 4 tbsp Water or milk
- Bake – Bake in the preheated oven for 15 to 20 minutes or until lightly golden around the edges.
- Cool – when baked cool on the tray for 10 minutes then transfer to a cooling rack to cool completely before you store in an airtight contianer.
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