You’re about to embark on a baking adventure that combines the nutty goodness of almonds with the tropical flair of coconut. These cookies are not just treats; they’re tiny escapes to paradise with every bite.
Why This Recipe Works
- The combination of almond flour and shredded coconut offers a perfect balance of crunch and chewiness.
- Using coconut oil instead of butter gives these cookies a uniquely rich flavor and makes them dairy-free.
- A hint of vanilla extract enhances the tropical vibe, making each cookie a mini vacation.
Ingredients
- 2 cups almond flour
- 1 cup shredded coconut
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Instructions
Preheat and Prep
Start by preheating your oven to 350°F and lining your baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, shredded coconut, baking soda, and salt. Whisk them together to ensure even distribution of the baking soda and salt.
Combine Wet Ingredients
In another bowl, mix the melted coconut oil, maple syrup, and vanilla extract. Pour this mixture into the dry ingredients and stir until a cohesive dough forms.
Shape and Bake
Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet and flatten slightly. Bake for 12-15 minutes, or until the edges are golden brown.
Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience-testing step ensures they set properly.
Tips and Tricks
For an extra crunch, toast the shredded coconut before adding it to the dough. If you’re not dairy-free, feel free to substitute the coconut oil with butter for a richer flavor. And for those who love a bit of chocolate, dipping half of the cooled cookie in melted dark chocolate adds a decadent touch.
Recipe Variations
- Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
- Substitute the maple syrup with honey for a different kind of sweetness.
- Mix in 1/2 cup of chopped nuts for added texture and flavor.
Frequently Asked Questions
Can I use almond meal instead of almond flour?
Yes, almond meal can be used as a substitute for almond flour, but keep in mind that almond meal is coarser, which might affect the texture of your cookies slightly.
How do I store these cookies?
Store them in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
Can I make these cookies vegan?
They’re already vegan as long as you use maple syrup and ensure your chocolate is dairy-free if you’re adding any.
Summary
These almond coconut cookies are a delightful treat that combines the best of both worlds: the nuttiness of almonds and the sweetness of coconut. Perfect for any occasion, they’re sure to impress.