Naturally gluten free cookies loaded with a double dose of almond and coconut. These soft and chewy cookies taste similar to a coconut macaroon and an Almond Joy candy bar. Drizzle with melted chocolate or eat them plain; they’re fabulous either way!
I wish I had you all in my kitchen right now. We could nibble coconut almond cookies, sip coffee, and chat about the important things in life – like these cookies. These are my new obsession; I’ve made this recipe twice in the last 24 hours. I’ve shared these cookies with family and friends, and they have been a huge hit. I know that once you try these you will LOVE them too. So get over here and help me eat ’em. Open invitation until the cookies run out!
What’s so great about these cookies? They’re super soft and chewy with a taste similar to a coconut macaroon and an Almond Joy candy bar. Almond flour and almond extract impart almond flavor, and unsweetened shredded coconut and coconut oil give a subtle coconut flavor. These cookies contain no refined flour, and they happen to be gluten free! I’ve had my fair share of mediocre gluten free cookies and these are nothing like those. I seriously can’t get enough of these.
Now lets quickly talk chocolate. To drizzle or not to drizzle? I love the combination of coconut, almond, and chocolate, so I drizzled half the batch with melted dark chocolate. But, if you’re not a chocolate fan, or you prefer the pure coconut/almond flavor, just skip the chocolate. These are fantastic either way. I promise.
And now I’m off to enjoy just one more cookie. See ya soon, friends!
You might also like: Almond Joy Cookies – Coconut Cake – Almond Croissants – Oatmeal Coconut Chocolate Chip Cookies
Recipe
Chewy Coconut Almond Cookies (Gluten Free)
Ingredients
- 2 ½ cups almond flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup light brown sugar, packed
- 2 large eggs
- ¼ cup plus1 tablespoon coconut oil, melted (not hot)
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ½ cup dark chocolate chips, (optional for drizzling)
Instructions
- In a large bowl whisk almond flour, coconut, baking powder, salt, and brown sugar until no lumps remain.
- In a separate bowl, vigorously whisk eggs for 1 full minute. Add coconut oil, vanilla extract, and almond extract and stir to combine. Add wet ingredients to the dry ingredients and stir using a wooden spoon or rubber spatula. Stir until thoroughly combined; use your hands if necessary. Tightly cover and place in the back of your fridge (where it's really cold) for 2 hours or up to overnight.
- Preheat oven to 375°F and line two baking sheets with parchment or silicone liners. Roll or scoop the dough into 2 tablespoon portions (about golf ball size) and place them a couple inches apart on the prepared baking sheets. Press down on each ball of dough to flatten (they will spread very little when baking). Bake for about 9 minutes, until the edges are just beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.
Optional chocolate drizzle:
- Melt chocolate chips in a small saucepan over low heat, stirring frequently. Drizzle the top of the cookies with melted chocolate (I put the melted chocolate in a plastic bag and snipped the corner for easy drizzling). Allow the chocolate to firm up at room temperature or speed it along by placing the cookies in the fridge.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Recipe adapted from Minimalist Baker
katherine says
I love this recipe, thanks. I’m not clear what the serving size is for nutritional info, could it be one cookie or 2?
Allison says
It’s one cookie. I’m glad you enjoyed them!
Irum Hussain says
How long can I store these cookies?
They taste amazing thanks for sharing
Allison says
We usually eat them within a couple days. You can freeze them for up to 2 months.
Cheree S. David says
these are delicious! thank you for the recipe!
Allison says
You’re welcome! 🙂
Ma julieti says
A little modified because I didn’t have everything but it was awesome!
Allison says
Yay! That’s great to hear. 🙂
Mariz says
Absolutely perfect
Allison says
I’m glad you enjoyed them! 🙂
Jenn B says
Can I substitute butter for the coconut oil?
Allison Mattina says
That should be fine. I recommend melting it. Enjoy!
Barbara Williams says
This is “da bomb”!
I looked at a lot of recipes for amaretti. I was planning to serve them with lemon semifreddo, and it occurred to me that some coconut would be good with it. So I queried “Coconut Amaretti.” The only other one I looked at lacked salt and called for lemon juice instead of vanilla and almond extracts. I wanted that almond flavor to contrast with the lemon curd. I made a few small changes, as suggested in the comments here: used 1 tsp each of (high quality) vanilla and almond extracts, substituted melted and cooled butter for coconut oil, and measured 100g of egg whites I had saved from the semifreddo recipe instead of the 2 eggs. I also converted the recipe to grams: 235g fine almond flour (not homemade), 45 g shredded unsweetened coconut, 164g light brown sugar. I do love my kitchen scale. I omitted the chocolate drizzle, but will try it next time.
It was easy to form rounds after the dough had chilled overnight. I flattened them less than shown here and they spread less than in your photo, where they are pretty but quite flat. Although I like the rounder shape better, I think it called for a somewhat longer cooking time than 9 minutes. The bottom should be a nice golden color, not brown. Keep checking. As they cool on the pan they will get firmer, but with a delightful chew. If you test one after it is thoroughly cool, you can put them back in a 375 oven for a few minutes without harming them. Next time I think I will make 24 cookies of 24g each. 28g each made 22 cookies. If you flatten them less, you should be able to get 12 to a pan. They really don’t spread much. My verdict: One of the best cookies I ever tasted, and I’ve been tasting for 80 years! Thank you!
Allison Mattina says
Thanks for sharing your experience. 🙂