why make this recipe
If you love cookies that are both crunchy and chewy, then Crispy Almond Coconut Cookies are perfect for you. They bring together the nutty flavor of almond flour and the tropical essence of coconut. Plus, these cookies are simple to make and full of delicious ingredients. Whether you’re having a snack or sharing with friends, you’ll find these cookies to be a delightful treat!
how to make Crispy Almond Coconut Cookies
Ingredients :
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup coconut oil, melted (or unsalted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped almonds (optional)
- 1/4 cup chocolate chips (optional)
Directions :
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, shredded coconut, baking soda, and salt. Mix well and set aside.
- In a large mixing bowl, whisk together the melted coconut oil and sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped almonds and chocolate chips.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a fork or your fingers to achieve a crispy texture.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
how to serve Crispy Almond Coconut Cookies
These cookies are best enjoyed fresh, but they are also great stored for later. Serve them alone with a cup of tea or coffee, or share them at gatherings with friends and family. You can also pair them with a scoop of vanilla ice cream for a delicious dessert!
how to store Crispy Almond Coconut Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you like, you can freeze them for longer storage; just make sure they are in a freezer-safe container. When ready to eat, let them thaw at room temperature.
tips to make Crispy Almond Coconut Cookies
- Make sure to measure your almond flour and coconut correctly for the best texture.
- If you want extra crunch, toast the chopped almonds before adding them to the batter.
- Don’t overmix the dough; mix until just combined to keep the cookies light and airy.
variation
You can add your favorite mix-ins such as dried fruit, walnuts, or even different kinds of chocolate chips to suit your taste. For a different flavor, try adding a pinch of cinnamon or a splash of almond extract!
FAQs
Can I use different types of flour?
Yes, you can try using regular flour or gluten-free flour, but the texture will change. Almond flour gives these cookies their unique taste and crunch.
Can I make them vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg). Also, use a plant-based oil instead of coconut oil or butter.
How do I know when the cookies are done?
Look for golden brown edges and a slightly soft center. They will continue to firm up as they cool on the baking sheet.
Crispy Almond Coconut Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful cookies that combine the nutty flavor of almond flour with the tropical essence of coconut, perfect for a snack or sharing with friends.
Ingredients
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup coconut oil, melted (or unsalted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped almonds (optional)
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, shredded coconut, baking soda, and salt. Mix well and set aside.
- In a large mixing bowl, whisk together the melted coconut oil and sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped almonds and chocolate chips.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a fork or your fingers to achieve a crispy texture.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh, but can be stored for up to a week in an airtight container at room temperature. For longer storage, they can be frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American