COCONUT ALMOND COOKIES
Get some almond cookies ready in less than 30 minutes! Our Coconut Almond Cookies are crisp, buttery and chock-full of delicious party flavor.
Provided by My Food and Family
Categories Baking Ingredients
Time 29m
Yield Makes about 3-1/2 dozen cookies or 21 servings, 2 cookies each.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COCONUT ALMOND COOKIES
Steps:
- Heat oven to 350°F.
- Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; beat until well mixed. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut, almonds and 1/2 cup white baking chips.
- Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
- Place 3/4 cup white baking chips and shortening in bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted. Drizzle over cooled cookies in crisscross pattern.
Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 35 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
LOW-CARB ALMOND COCONUT SANDIES (KETO, GLUTEN-FREE)
This is a slightly sweet cookie with a texture that reminds me of a pecan sandy. It is a perfect dessert for those on a low-carb or keto diet. For best taste, refrigerate before serving.
Provided by Melanie
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 37m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Combine coconut, almond meal, coconut oil, egg white, water, vanilla extract, Himalayan sea salt, and stevia powder in a large bowl. Let sit until coconut softens, about 10 minutes. Roll into generous tablespoon-sized balls; place on baking sheet. Flatten gently with a fork to prevent edges from crumbling.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 2.7 g, Fat 10.5 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 6.7 g, Sodium 105.1 mg, Sugar 0.7 g
ALMOND CHOCOLATE COCONUT COOKIES II
These cookies are easy to make and delicious.
Provided by BRENDASTEVENS
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 25m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 32.6 g, Cholesterol 27.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 138.2 mg, Sugar 20.8 g
DONNA'S COCONUT ALMOND COOKIES
I have four daughters, and my family has a big love of a certain candy bar. I was inspired to create a cookie that would satisfy the cravings! The result is a light and airy cookie that's crisp, packed with flavor, and addicting! It's hard to stop at one. You can switch out the semi-sweet chocolate with your favorite chocolate flavor or just leave the chocolate off altogether. Don't be fooled by the small amount of chocolate because this cookie packs a lot of flavor. These are super easy to make.
Provided by donnam
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 21.2 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 5.6 g, Sodium 61.3 mg, Sugar 11.2 g
ALMOND CHOCOLATE COCONUT COOKIES I
Light cookie with the taste of an Almond Joy candy bar.
Provided by Suzanne Stull
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 15 g, Fat 6.5 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 2.7 g, Sodium 23.4 mg, Sugar 10.8 g
COCONUT ALMOND COOKIES
My mother-in-law passed this recipe along to me several years ago and I have been making it regularly. Absolutely delicious!
Provided by Laurie Thompson
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 22m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 15.5 g, Cholesterol 18.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 48.9 mg, Sugar 8.7 g
COCONUT-ALMOND RICE KRISPIES TREATS
A most interesting recipe that was published in our local newspaper. Thought that you just may enjoy it like we did.
Provided by William Uncle Bill
Categories Bar Cookie
Time 25m
Yield 36 squares
Number Of Ingredients 7
Steps:
- Butter a 9" x 9" baking pan or casserole dish.
- In a large bowl, measure rice krispy cereal and set aside.
- In a large non-stick frying pan, add coconut flakes and almonds and dry roast over medium-high heat, stirring frequently, until the coconut and almonds start to turn golden; about 4 minutes.
- Immediately pour into the bowl with the cereal and mix well.
- In the same frying pan melt butter over low heat.
- Add the grated almond paste and marshmallows.
- Cook over low heat until all ingredients are melted and smooth; about 5 minutes.
- Immediately pour almond-marsmallow mixture into the bowl of cereal.
- Butter a large spoon and mix contents thoroughly until well incorporated.
- Press krispy treat mixture into the buttered dish.
- Cool until firm enough to cut into 1 1/2 inch squares.
Nutrition Facts : Calories 105.1, Fat 4.6, SaturatedFat 1.9, Cholesterol 3.4, Sodium 70.7, Carbohydrate 15.4, Fiber 0.6, Sugar 8.8, Protein 1.4
ALMOND-COCONUT MACAROONS
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
- Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
TOASTED ALMOND-COCONUT FINANCIERS
These simple, French-style cookie-cakes are usually baked in special rectangular molds to resemble little bars of gold. In her book "Paris Sweets" (Clarkson Potter, 2012), Dorie Greenspan makes the process easier by baking them in mini-muffin tins, and the method works beautifully. They bake up soft and chewy, into perfect two-bite-size treats. This recipe uses toasted almond flour, which deepens the flavor. A dip in melted bittersweet chocolate gives the financiers a polished look and balances out their sweetness. This recipe makes 12, but easily doubles for a crowd.
Provided by Samantha Seneviratne
Categories snack, cakes, cookies and bars, finger foods, dessert
Time 40m
Yield 12 financiers
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
- On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
- Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
- Whisk in the egg whites and almond extract, then the melted butter.
- Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
- Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
- Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
- Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.
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