These Coconut Almond Cookies are soft, naturally sweetened treats made with just four wholesome ingredients. I love their delicate texture and how the coconut flavor subtly blends with almond for a cookie that feels both indulgent and nourishing. They come together in just 20 minutes, making them the perfect quick dessert or snack.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s incredibly simple but delivers rich, satisfying results every time. Here’s what makes these cookies a favorite:

• Only 4 main ingredients – I don’t need anything fancy to whip these up.

• Quick and easy – From mixing to baking, I have fresh cookies in just over 20 minutes.

• Naturally gluten-free and vegan – No flour, butter, or eggs required.

• Soft and chewy – The perfect bite that melts in the mouth.

• Customizable – I can change up the flavor with a pinch of spice or swap out sweeteners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• desiccated coconut (ultra-fine, unsweetened)

• almond flour

• canned coconut milk (full-fat, stirred well)

• maple syrup

Optional additions:

• almond extract

• pinch of salt

• raw almonds (for decoration)

Directions

1. I start by preheating the oven to 350°F (180°C) and lining a baking sheet with parchment paper, lightly greased.

2. In a bowl, I mix the desiccated coconut, almond flour, maple syrup, and coconut milk. I also add almond extract and a pinch of salt when I want more depth of flavor.

3. If the batter looks too dry, I add a bit more maple syrup. If it’s too wet, I stir in more almond flour until I get a dough that holds together well when pressed.

4. Using a greased cookie scoop (or just my hands), I portion the dough, compacting each scoop tightly before placing it on the tray.

5. I gently flatten each cookie with my palm and press a raw almond into the center.

6. I bake for 12 minutes, just until the edges are golden.

7. Once baked, I let the cookies cool completely on the tray before moving them to a wire rack. This helps them firm up without crumbling.

Servings and timing

This recipe makes about 10 cookies.

• Prep time: 10 minutes

• Cook time: 12 minutes

• Total time: 22 minutes

Variations

When I feel like experimenting, I play around with these ideas:

• Swap the sweetener – I’ve had success with date syrup or agave syrup.

• Add chocolate – I like folding in mini dark chocolate chips or drizzling melted chocolate over the top.

• Make them nut-free – I replace almond flour with sunflower seed flour (texture is similar, though flavor changes slightly).

• Boost the flavor – I sometimes add a pinch of cinnamon or cardamom for a warming twist.

• Switch the garnish – I top them with a piece of dried fruit or a sprinkle of flaky salt instead of almonds.

Storage/Reheating

These cookies are easy to store and keep well:

• I store them in an airtight container in the fridge for up to 4 days.

• For longer storage, I freeze them in a single layer and then transfer to a freezer-safe bag. They last about 1 month frozen.

• To enjoy again, I let them thaw at room temperature for 10-15 minutes. If I want them warm, I pop them in the oven at 300°F (150°C) for 5 minutes.

FAQs

Can I use shredded coconut instead of desiccated coconut?

I don’t recommend it. Shredded coconut is too coarse for this recipe and the cookies won’t hold together well. I always use ultra-fine desiccated coconut for best results.

What can I substitute for canned coconut milk?

I’ve had success using oat milk, but I skip the oil since it can affect the texture. If the dough is too dry without coconut milk, I add a bit more maple syrup to help bind the ingredients.

Are these cookies suitable for lunchboxes?

They can be, but I find they’re a bit delicate. To make them sturdier, I compact the dough really well before baking and allow them to cool completely before packing.

Can I use almond meal instead of almond flour?

Technically yes, but I find that almond meal makes the texture grittier and the cookies don’t hold together as nicely. For the softest bite, I stick with finely ground almond flour.

Is it okay to use honey instead of maple syrup?

Yes, I’ve made these with honey and the flavor was just as lovely. It’s a bit thicker than maple syrup, so I sometimes stir in an extra teaspoon of coconut milk to balance the texture.

Conclusion

These Coconut Almond Cookies are my go-to when I want something simple, naturally sweet, and satisfying. I love how adaptable they are – whether I keep them classic or experiment with flavors, they always turn out delicious. With just four ingredients and a quick baking time, this is one cookie recipe I always have on hand.

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