Easy Almond Coconut Cookies made with coconut flakes, salted almonds, dark chocolate, and sweetened condensed coconut milk. Perfectly chewy and delicious!
Let me paint a picture for you: it’s a random Tuesday, the kind where you’re craving something sweet but have exactly zero energy for anything complicated. Sound familiar? That was me, staring into my pantry, hoping something magical would jump out. Spoiler: it didn’t. But what I did find—coconut flakes, some almonds, chocolate chips, and a lonely can of sweetened condensed coconut milk—was just enough to get the wheels turning.
The first batch of these Almond Coconut Cookies wasn’t perfect. I added too much milk, they spread out like pancakes, and I burned the bottoms. (Classic, right?) But by the second try, I had crispy edges, chewy centers, and that perfect balance of sweet, salty, and nutty. My kitchen smelled amazing, and I felt like a dessert wizard.
Now, these cookies have become a little tradition. They’re my go-to when I need a quick treat or something fun to bring to a party. And honestly? They make me look way more put-together than I actually am.
Why You’ll Love This Almond Coconut Cookies Recipe?
Here’s why Almond Coconut Cookies are going to become your new favorite:
- So Simple: Four ingredients. One bowl. No mixer. Seriously, anyone can make these.
- Perfect Texture: Crispy on the outside, chewy on the inside, with crunchy almonds in every bite.
- Tropical Twist: Coconut and almonds together are just chef’s kiss.
- Naturally Gluten-Free: No flour means more people can enjoy them.
- Make-Ahead Friendly: These cookies taste just as good (if not better) the next day.
Ingredient Notes:
Let’s talk about the stars of the show:
- Unsweetened Coconut Flakes: These give the cookies their chewy texture and nutty flavor. Make sure you grab the unsweetened kind—there’s plenty of sweetness coming from the condensed milk.
- Dark Chocolate Chips: Mini or regular, it doesn’t matter. The dark chocolate adds a rich contrast to the sweet coconut.
- Salted Almonds: Chopped almonds add a salty crunch that balances the sweetness beautifully. You can toast them if you’re feeling fancy, but it’s not necessary.
- Sweetened Condensed Coconut Milk: This is the glue that holds everything together. If yours is thick, warm it gently to make it easier to mix.
Pro Tip: If you don’t have sweetened condensed coconut milk, regular sweetened condensed milk works too. It won’t have that slight tropical vibe, but it’ll still be delicious.
How To Make Almond Coconut Cookies?
Step 1. Get Your Oven Ready
First things first—preheat your oven to 325°F. Line a baking sheet with parchment paper (or a silicone baking mat if you’re fancy like that).
Step 2. Mix the Ingredients
Grab a bowl and throw in the coconut flakes, chocolate chips, chopped almonds, and sweetened condensed coconut milk. Stir it all together until everything is well-coated. The mixture will look sticky and messy, and that’s exactly what you want.
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Step 3. Scoop the Dough
Use a cookie scoop or a spoon to drop about two tablespoons of dough onto your baking sheet. You can shape them a bit with your hands or the back of a spoon—just make sure they’re roughly the same size so they bake evenly.
Step 4. Bake to Perfection
Pop the cookies in the oven for 12-14 minutes, or until the edges are golden brown. Your kitchen will smell like toasted coconut heaven.
Step 5. Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This part is so hard because they smell amazing, but trust me, they firm up as they cool. Then grab a cookie (or two) and enjoy.
Storage Options:
These cookies are great for snacking throughout the week—if they last that long. Here’s how to store them:
- At Room Temperature: Keep them in an airtight container for up to 5 days.
- In the Fridge: If you like your cookies a little firmer, store them in the fridge for about a week.
- In the Freezer: Layer them with parchment paper in a freezer-safe container, and they’ll keep for up to 3 months. Just thaw them at room temperature or reheat in the oven for a few minutes.
Variations and Substitutions:
Want to put your own spin on these cookies? Here are some ideas:
- Switch Up the Nuts: Swap almonds for pecans, walnuts, or macadamia nuts.
- Different Chocolate: Use white chocolate chips for a sweeter twist or milk chocolate for a more classic flavor.
- Add a Fruit Twist: Dried cranberries, chopped dates, or even candied ginger would be amazing.
- Vegan Version: Use vegan sweetened condensed milk and dairy-free chocolate chips to make these cookies completely plant-based.
What to Serve with Almond Coconut Cookies?
These cookies are pretty perfect on their own, but if you want to level up, try pairing them with:
- Coffee or Tea: A cup of coffee or a floral tea like jasmine is the perfect complement.
- Ice Cream: Crumble them over vanilla or coconut ice cream for an extra indulgent dessert.
- Fresh Fruit: Serve them with fresh berries for a refreshing balance.
- Hot Chocolate: Because cookies and hot chocolate are always a good idea.
Frequently Asked Questions:
Can I make these cookies ahead of time?
Absolutely. They store well and taste just as good (if not better) the next day.
What if I don’t have sweetened condensed coconut milk?
No problem! Regular sweetened condensed milk works too. It won’t have that coconut flair, but it’ll still be delicious.
Why are my cookies falling apart?
If the dough feels too dry, add a bit more sweetened condensed milk. It’s the magic ingredient that keeps everything together.
Almond Coconut Cookies are one of those rare recipes that check all the boxes—they’re easy to make, packed with flavor, and feel just a little bit fancy. Ready to try them? Let me know how they turn out! Did you stick to the recipe, or add your own twist? Either way, I’d love to hear about it. Happy baking!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Almond Coconut Cookies
Ingredients
- 2 c. unsweetened flake coconut
- ½ c. dark chocolate chips mini or regular
- 3 tbsp. chopped salted almonds
- ½ c. sweetened condensed coconut milk
Instructions
- Preheat your oven to 325°F.
- Place a sheet of parchment paper on a baking sheet.
- Make sure that the sweetened condensed coconut milk is in its liquid form; gently warm it if necessary.
- In a mixing bowl combine the coconut flakes, chocolate chips, chopped almonds and liquid sweetened condensed coconut milk.
- Use a cookie scoop to portion out the dough onto the prepared baking sheet.
- Slightly flatten each cookie using either a spoon or moistened fingers.
- Bake for 12 to 14 minutes. Until the coconut starts to turn golden brown.
- Allow the cookies to cool on the baking sheet before serving.
- For freshness store them in an airtight container at room temperature or, in the refrigerator if preferred.
- Enjoy these Almond Coconut Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
