Best Coconut Almond Cookies Recipes

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together butter and sugar until smooth. Beat in the egg, water and almond extract. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in coconut. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten with a floured fork.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned on the bottom. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

COCONUT ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add vanilla extract. Beat in eggs one at a time.
• Combine almond flour, coconut flour, baking soda, and salt in a separate bowl. Mix into the creamed butter mixture until just combined. Add chocolate chips, oats, and coconut; stir again just until combined.
• Scoop cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until browned, 12 to 15 minutes.

ALMOND CHOCOLATE COCONUT COOKIES I

Steps:

• Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
• Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

DONNA'S COCONUT ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, shortening, and sugar in a bowl until creamy. Mix almond and vanilla extracts and salt into creamed mixture. Gradually beat in flour until smooth. Stir coconut into dough.
• Scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. Dip the bottom of a glass in flour and press cookies 1/4 inch thick.
• Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
• While cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. Repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. Place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. Transfer melted chocolate to a resealable plastic sandwich bag. Snip a small corner off the bag with a scissors.
• Hold the bag like a pastry bag and squeeze a thin line of melted chocolate onto warm cookies in a zigzag pattern. Transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.

COCONUT ALMOND COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.
• Shape level tablespoonfuls of dough into balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.
• Bake 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.

AMAZING COCONUT, ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 3 baking sheets with parchment paper.
• Beat brown sugar, white sugar, butter, and coconut oil together in a bowl with an electric mixer until light and creamy. Add eggs and vanilla extract; beat until just combined.
• Combine all-purpose flour, almond flour, coconut flour, baking soda, and salt in a bowl. Whisk to mix evenly. Pour into the butter mixture; stir until well combined. Fold in chocolate chips and nuts. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until golden brown and edges are set, 10 to 12 minutes.

COCONUT FLOUR, ALMOND BUTTER, AND RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Beat eggs, almond butter, honey, and vanilla extract together in a large bowl. Sift coconut flour into the egg mixture while continually stirring. Fold raisins into the mixture. Drop mixture by the spoonful onto prepared baking sheet.
• Bake in preheated oven until golden brown, about 14 minutes. Cool cookies slightly on sheet before moving to a rack to cool completely.

RASPBERRY ALMOND CRESCENT COOKIES WITH COCONUT

Steps:

• 1. In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized. In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened. Gently knead the dough just til a ball forms. Wrap dough with plastic wrap and refrigerate for several hours til firm. Divide dough into 4 portions. On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well! Turn each dough circle over. (So they are sugar side-up.) In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well. Spread thin layer of the mixture thinly over each circle. With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza. Roll each wedge up (loosely), beginning with the wide end, and roll towards the pointed end. (Just like you do crescent rolls.) Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!) Sprinkle all with sugar. Bake at 350 degrees for 17 minutes or til just set and very lightly browned. Immediately and carefully remove with a sharp spatula to wire racks to cool. They will set completely as they cool. Makes 48 sweet, buttery, flaky crescent cookies.

COCONUT-ALMOND CHOCOLATE NO-BAKE COOKIES

Steps:

• In a large saucepan, stir together sugar, cocoa and salt. Then stir in milk.
• Cut butter into 1 tbs. chunks and add it to the saucepan as well as the corn syrup. Place saucepan over medium-high heat, stirring occasionally until mixture reaches a slow-rolling boil. Boil for 3 minutes, stirring constantly as to avoid burning on the bottom of the pan.
• Remove pan from heat. Stir in almond butter and vanilla until smooth.
• Stir in oatmeal and coconut until thoroughly incorporated, and mixture begins to stiffen.
• Immediately drop by teaspoonfuls onto waxed paper. Allow to cool for at least 1 hour to ensure cookies harden properly.
• Store in an air-tight container and enjoy!

CHOCOLATE COCONUT ALMOND CAKE MIX COOKIES

Steps:

• 1. Mix all ingredients together; if dough is too stiff, add a little more milk. Using parchment paper, drop by spoonful onto cookie sheet. I used a small ice cream scoop. Bake at 350 degrees for 12 - 15 minutes or until they start to brown. ENJOY!
• 2. Some regions do not carry Coconut cake mixes but Duncan Hines does make a Coconut Cake mix so if you can find one at your grocer, use it. If not, just use a white cake mix and add the teaspoon of Coconut Extract.

COCONUT-CHOCOLATE-ALMOND COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix and cocoa until well blended. Add butter, egg and almond extract; stir until soft dough forms. Gently stir in almonds. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls.
• Bake 12 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, stir frosting and coconut extract. Frost cookies. Sprinkle with coconut.

BUTTERY ALMOND COCONUT COOKIES

Steps:

• 1. With a stand mixer or hand mixer, cream butter (which needs to be softened) with the powdered sugar. Add the egg and mix well.
• 2. Mix all dry ingredients together (do not include the coconut). Stir in the dry ingredients to combine with the beaten sugar, eggs and butter. Stir in extracts and mix well.
• 3. Stir in the coconut flakes by hand until well distributed.
• 4. Form up 1 1/4 inch balls of dough and place 9 at a time on a lightly greased cookie sheet or alternately on parchment paper.
• 5. Bake, 1 sheet at a time in a 350 degree oven (325 degrees for convection) for about 15 minutes.
• 6. Remove from oven and let cool, only slightly....say less than a minute, then transfer to a rack to cool completely with a spatula. Do not stack.
• 7. Store in an airtight container between layers of wax paper. Makes around 32 irresistible cookies.

CHOCOLATE, ALMOND COCONUT CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees. Spray a cookie sheet generously with butter flavored vegetable spray.
• In a stand mixer,mix all the ingredients together until thoroughly combined. The dough should be thick and stick together in sort of one big gob.
• Make 1-1/2 inch balls and place about 2 inches apart on the cookie sheet. Flatten each ball some with the palm of your hand; but don't squish them all the way down!
• Place cookie sheet in the oven, and bake for 10 minutes. Wnen you remove from the oven (they won't be hardened or brown on the edges) allow them to cool on the cookie sheet for about 5 minutes. Remove cookies to a cooling rack to complete cooling. NOTE: These would be really good with sliced almonds on the top, but I didn't have any at the time)!

COCONUT ALMOND COOKIES

Steps:

• PREHEAT oven to 375°F. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended. SHAPE level tablespoonfuls of dough into balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie. BAKE 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature. KRAFT KITCHENS TIPS How To Toast Coconut Spread BAKER'S ANGEL FLAKE Coconut in shallow baking pan. Bake at 350°F for 7 to 10 minutes or until lightly browned, stirring frequently. Or, spread in microwavable pie plate. Microwave on HIGH 5 minutes or until lightly browned, stirring every 2 minutes.

COCONUT ALMOND COOKIES

Steps:

• Preheat oven to 350.
• In a large mixing bowl, cream together butter, shortening, and sugar.
• Add vanilla and almond extracts and salt to mixture.
• Gradually add flour, and thoroughly mix.
• Stir in coconut until well blended with mixture.
• Scoop out heaping tablespoons and roll into balls. (Optional: The cookie dough can be refrigerated for an hour prior to rolling into balls for ease of preparation.) Place onto parchment paper one inch apart.
• Using the bottom of a glass dipped in flour, press down each ball until 1/4 inch thick.
• Bake for 10 minutes at 350 degrees. When baking is complete, remove from oven. Allow to remain on cookie sheet to cool for a couple of minutes so the cookies harden.
• While the cookies are cooling, in a small microwavable dish, heat 1/2 cup of the chocolate chips for 30 seconds. Remove from microwave. Stir. Repeat until chocolate is completely melted. Repeat all of these steps for the other 1/2 cup of chocolate chips.
• Pour chocolate into a sandwich size plastic bag. Cut a small hole at one corner. Holding the sandwich bag like a decorating icing bag, squeeze the chocolate out onto cookie by zig zagging the chocolate across the top of each cookie (leave the cookies on parchment paper for easy cleanup). This can be done while the cookies are still hot.
• Move cookies to cooling rack. Allow chocolate to harden. The hardening of the chocolate can be sped up by placing in the refrigerator for a few minutes.