Almond Coconut Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 113.1
- Total Fat: 6.4 g
- Cholesterol: 18.7 mg
- Sodium: 74.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.4 g
View full nutritional breakdown of Almond Coconut Cookies calories by ingredient
Introduction
It is a top-rated almond coconut cookie recipe for every family and individuals. Trying a first piece of almond coconut cookie, your taste is aroused a texture that is slightly crispy on the outside and chewy on the inside. With easy-buying ingredients, you can make your own the best total-homemade almond coconut cookie ever. It is a top-rated almond coconut cookie recipe for every family and individuals. Trying a first piece of almond coconut cookie, your taste is aroused a texture that is slightly crispy on the outside and chewy on the inside. With easy-buying ingredients, you can make your own the best total-homemade almond coconut cookie ever.Number of Servings: 24
Ingredients
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150 grams Wheat flour, white, all-purpose, enriched, calcium-fortified
120 grams Butter, unsalted
1 large Egg, fresh, whole, raw
60 grams Granulated Sugar
70 grams Brown Sugar
0.5 tsp Baking Soda
0.25 tsp Salt
100 gram(s) Trader Joe's Roasted Coconut Chips 1oz/28g
4 tbsp Fresh Gourmet Sliced Almonds Toasted
1 tsp Vanilla Extract
Tips
1/ In case you just use granulated sugar and replace brown sugar, you have to reduce the total amount of granulated sugar into about 90 grams in total.
2/ Coconut chips have different moisture absorption, you may not use all 100 grams of them based on the recipe.
Directions
1/ In a glass or ceramics mixing bowl, evenly mix and stir the all-purpose flour, baking soda, salt and half amount of the coconut chips.
2/ Put that mixture into a large bowl. In a slow speed, beat the butter with the mixture until the butter is softened. For sugar, beat at nearly highest speed in about 4-5 minutes with a hand whisk, 2-3 minutes with the electric mixer.
3/ Beat in egg and vanilla until smooth. Stir in coconut chips and flour alternatingly until blended, nice gluten texture.
4/ Cover it with plastic paper wrap and let it set in the refrigerator for about 30 minutes to firm a little bit.
5/ Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Gently stick sliced almond on over the top of cookies.
5/ Bake 10 to 15 minutes or until light brown (centers will be soft) at a 345°F. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
6/ Store covered in airtight container or jam.
Serving Size: Makes 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user IAMPHUOQQLEE.
2/ Put that mixture into a large bowl. In a slow speed, beat the butter with the mixture until the butter is softened. For sugar, beat at nearly highest speed in about 4-5 minutes with a hand whisk, 2-3 minutes with the electric mixer.
3/ Beat in egg and vanilla until smooth. Stir in coconut chips and flour alternatingly until blended, nice gluten texture.
4/ Cover it with plastic paper wrap and let it set in the refrigerator for about 30 minutes to firm a little bit.
5/ Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Gently stick sliced almond on over the top of cookies.
5/ Bake 10 to 15 minutes or until light brown (centers will be soft) at a 345°F. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
6/ Store covered in airtight container or jam.
Serving Size: Makes 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user IAMPHUOQQLEE.
Member Ratings For This Recipe
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USMAWIFE
i wonder how these would be using coconut flour - 5/20/20
Reply from IAMPHUOQQLEE (5/20/20)
I recommend the all-purpose flour because you still need to add the sweetness (sugar and coconut chips) in it. Otherwise, the coconut flour requires different ingredients' measurements. You are more than welcome to try and let me know how things work. Hope this would help!