Cookies recipe

Best Coconut Cookies Recipe – How To Make Coconut Cookies

PICTURED: LUCY SCHAEFFER; FOOD STYLING: MARY RUPP

Soft, chewy, lightly browned crispy edges with crispy toasted coconut sprinkled throughout, these coconut cookies don’t shy away from showcasing their star ingredient. Almond flour makes this recipe gluten-free, although a 1:1 substitution with all-purpose flour would also work.

The key to gluten-free baking is patience in terms of letting the dough rest before it’s baked, as well as letting the cookie cool completely before consuming it. Almond flour retains moisture much better when it has time to hydrate and blend with the moist dough ingredients: The dough will need an hour to rest in the refrigerator. Please plan accordingly!

Top generously with coconut flakes before baking to ensure you have a beautifully golden coconut embedded in each cookie. When they come out of the oven, the cookies will be soft: Don’t be tempted by longer baking, unless you like thin, crispy cookies like those from Tate. Pull when the cookies are golden around the edges but still golden in the center; this will give you a crisp edge and a chewy middle.

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Yields:

2


dozen

Preparation time:

0

hours

ten

minutes

Total time:

1

hour

35

minutes

1/2 tsp.

unsalted butter, melted

1/3 tsp.

(70 g.) brown sugar

1/3 tsp.

(70 g.) granulated sugar

1/2 tsp.

pure vanilla extract

1 1/2 tsp.

(180 g.) almond flour

2 1/2 tsp.

unsweetened coconut flakes, toasted, divided

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  1. In a large bowl, using an electric mixer on medium-high speed, cream the butter, brown sugar and granulated sugar until light and fluffy. Add egg and vanilla and beat until smooth. Stir in flour, baking soda, salt and 1 cup coconut until combined. Cover the bowl and refrigerate for at least 1 hour or overnight.
  2. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Place 1 1/2 cups remaining coconut in a medium bowl.
  3. Divide dough into balls using a measuring tablespoon and roll to coat with coconut. Arrange on prepared baking sheets, spacing 2 inches apart.
  4. Bake until edges are golden brown, 11 to 13 minutes.
  5. Let cool completely on a baking sheet before serving.
  6. Get ahead: Cookies can be prepared 2 days in advance; store in an airtight container at room temperature, or freeze for up to 1 month.
Gluten Free Almond Flour Coconut Cookies

PICTURED: LUCY SCHAEFFER; FOOD STYLING: MARY RUPP

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