Description
Chewy, nutty Coconut Almond Cookies with crisp edges, toasted almond crunch, and sweet coconut aroma, perfect with coffee or tea.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup (90 g) unsweetened shredded coconut
- 1/2 cup (60 g) chopped almonds, lightly toasted
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk flour, baking powder, and salt, then add to the wet mixture until just combined.
- Prepare Your Cooking Vessel: Fold in shredded coconut and chopped almonds until evenly distributed through the dough.
- Assemble the Dish: Scoop tablespoon-size portions onto the prepared baking sheet, spacing about 2 inches apart.
- Cook to Perfection: Bake 10 to 12 minutes until edges are golden and centers are set.
- Finishing Touches: Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Serve and Enjoy: Enjoy warm or at room temperature, and store any leftovers in an airtight container.
Notes
- Chill the dough 20 minutes if your kitchen is warm to help control spread.
- Use unsweetened coconut to keep sweetness balanced.
- Toast almonds briefly to intensify nutty flavor.
- Remove cookies when edges are golden for a chewier center.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: coconut almond cookies, chewy coconut cookies, almond cookie recipe, easy cookie recipe, no mixer cookies