These cookies are crisp on the edges, soft in the center, naturally sweetened, and full of nutty coconut flavor. Perfect with tea, coffee, or as a guilt-free treat any time of day!
Ingredients – Basic Recipe
✔ 1 ½ cups almond flour
✔ ½ cup unsweetened shredded coconut
✔ ¼ cup honey or maple syrup
✔ ¼ cup coconut oil, melted
✔ 1 teaspoon vanilla extract
✔ ½ teaspoon baking powder
✔ A pinch of salt
Instructions
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Combine almond flour, shredded coconut, baking powder, and salt in a mixing bowl.
- Add the honey or maple syrup, melted coconut oil, and vanilla extract. Stir well until a soft dough forms.
- Scoop the dough using a spoon or cookie scoop. Roll into balls, place on the baking sheet, and flatten slightly with your fingers or the back of a spoon.
- (Optional) Sprinkle flaked almonds or coconut chips on top and press gently so they stick without sinking in.
- Bake for 10–12 minutes or until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱ Prep & Cook Time: 20 minutes
📦 Yields: 12–14 cookies
Variations & Add-Ons
1. Crunchy Almond Topping
• Add sliced or flaked almonds on top before baking for extra texture.
• Lightly toast the almonds beforehand for even more flavor.
2. Chocolate Chip Coconut Almond Cookies
• Fold in ¼ cup dark chocolate chips or chunks into the dough.
• Optional: Drizzle melted dark chocolate over cooled cookies for a decorative touch.
3. Citrus Zest Twist
• Add 1 tsp lemon or orange zest to the dough for a bright, zesty flavor.
• Works especially well with honey as the sweetener.
4. Extra Chewy Version
• Use 1 egg in the dough for a chewier texture. Reduce honey/maple to 3 tbsp.
• Bake slightly less time (9–10 minutes).
5. Toasted Coconut Boost
• Toast the shredded coconut in a dry skillet until golden before mixing into the dough.
• Adds depth and a toasted nutty aroma.
6. Nut-Free Option
• Replace almond flour with sunflower seed flour or oat flour.
• Note: The texture will be different—more cake-like or chewy.
7. Low-Carb / Keto Version
• Replace honey/maple syrup with 2–3 tbsp monk fruit syrup or erythritol + 1 tbsp milk.
• Ensure your baking powder is aluminum-free and keto-safe.
8. Spiced Cookie Version
• Add ½ tsp cinnamon and a pinch of nutmeg or cardamom for a warm, aromatic flavor.
9. Coconut-Lime Cookies
• Add ½ tsp lime zest and a few drops of lime juice.
• Pairs beautifully with toasted coconut topping.
Storage Tips
• Store cookies in an airtight container at room temperature for up to 4 days.
• For longer shelf life, refrigerate for up to 10 days or freeze for up to 3 months.