These buttery coconut cookies are made with desiccated coconut and almond flour in less than 30 minutes. They are eggless as well as gluten-free which means everyone can enjoy them.
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.
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- ½ cup Unsalted Butter
- ⅔ cup Sugar white granulated
- 1 cup Desiccated coconut
- ½ cup Almond flour
- 1 teaspoon Black poppy seeds or toasted caraway seeds
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract or rose extract
- 2 - 4 tablespoon 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.
- Dry ingredients - Add the almond flour, desiccated coconut, poppy seeds, and salt.
- Consistency - Add the vanilla extract and almond extract. Combine well. If necessary, one to two tablespoon 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.
- Shape - Using a cookie scoop or two tablespoons drop small dollops on a baking tray lined with parchment paper.
- 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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