These cookies are naturally sweetened, gluten-free, and packed with nutty flavor and toasty coconut goodness. They come together in minutes and are perfect for afternoon tea, a light dessert, or healthy snacking.
● Ingredients
- • 1 ½ cups almond flour (blanched for a smoother texture, or unblanched for a nuttier, heartier bite)
- • ½ cup unsweetened shredded coconut (lightly toasted for extra flavor, optional)
- • ¼ cup honey or pure maple syrup (adjust sweetness to taste)
- • ¼ cup coconut oil, melted (unrefined for more coconut flavor)
- • 1 teaspoon vanilla extract
- • ½ teaspoon baking powder
- • Pinch of salt
- • Optional: Flaked almonds or extra toasted coconut for topping
● Instructions
- Preheat the Oven:
Set your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat. - Toast the Coconut (Optional):
For a deeper flavor, toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown (about 2–3 minutes). Let it cool before adding to the dough. - Mix the Dry Ingredients:
In a medium mixing bowl, whisk together:- Almond flour
- Toasted (or untoasted) shredded coconut
- Baking powder
- Salt
- Add Wet Ingredients:
Pour in the honey (or maple syrup), melted coconut oil, and vanilla extract. Stir well until the dough is soft and cohesive. It should be slightly sticky but easy to shape. - Form the Cookies:
Scoop out 1 tablespoon of dough per cookie. Roll into balls and place on the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers or the back of a spoon to help them bake evenly. - Add Toppings (Optional):
Sprinkle a few flaked almonds or extra toasted coconut over each cookie. Press gently so the toppings adhere without sinking. - Bake:
Bake for 10–12 minutes, or until the edges are golden and slightly crisp. The centers will still be soft. - Cool:
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.
● Variations
- Chocolate Chip Coconut Almond Cookies:
Add ¼ cup dark chocolate chips or chopped dark chocolate to the dough. - Lemon Coconut Cookies:
Add 1 teaspoon lemon zest and ½ teaspoon lemon juice for a zesty twist. - Chai-Spiced Version:
Mix in ¼ teaspoon each of ground cinnamon, ginger, and cardamom for a warm, spiced flavor. - Orange & Cranberry:
Add 1 teaspoon orange zest and 2 tablespoons chopped dried cranberries for a festive version. - Nut-Butter Boost:
Mix in 1–2 tablespoons of almond butter or cashew butter for a richer cookie.
● Tips for Success
- Coconut Texture Matters: Finely shredded coconut yields a more tender cookie. Coarsely shredded adds chewiness.
- Don’t Overbake: Remove cookies when the edges are just golden. They may seem soft but will firm up as they cool.
- Make Ahead: Dough can be chilled for up to 2 days in the fridge. Just let it come to room temperature before shaping.
- Freezer-Friendly: Baked cookies freeze well. Store in an airtight container for up to 2 months.
- Make It Vegan: Use maple syrup instead of honey.
- Nut-Free Option: Try using sunflower seed flour, though flavor and texture will slightly differ.