I love coconut cookies, like my Vegan Macaroons or Coconut Banana Cookies, but sometimes I want to make soft cookies that taste a bit less coconutty. To achieve that, I found that if you combine almond flour and very fine coconut, the texture is perfect and the coconut taste very mild.
Ingredients and Substitutions
Desiccated Coconut: Use unsweetened desiccated coconut for a natural taste. Ensure it’s finely shredded to blend well with the almond flour. Don’t use shredded coconut as it’s not fine enough. Almond Flour: Choose finely ground almond flour for a smoother cookie texture. Avoid almond meal, which is coarser and can affect the texture. Coconut Milk: Select high-quality, full-fat canned coconut milk for a rich and creamy texture. Check the label to ensure there are no added preservatives or sweeteners. This will not work with coconut milk cartons. Maple Syrup: Choose pure maple syrup for the best flavor and natural sweetness. Avoid maple-flavored syrups, which contain artificial ingredients. You can alternatively use coconut nectar or agave syrup.
How to Make Coconut Almond Cookies
These cookies are quite easy to make, but there are a few tricks – here are pictures of the key steps.
Expert Tips
Taste and Texture
These cookies are soft, crumbly, very slightly gritty cookies with a subtle coconut taste. Unlike Italian macaroons, they don’t leave a dry feeling in the mouth. The edges are slightly harder than the rest but not crispy.
More Coconut Cookies Recipes
