4 Ingredient Coconut Almond Cookies
User Reviews
4
4 Ingredient Coconut Almond Cookies
Description
This recipe uses a small number of ingredients to produce coconut almond cookies that balance chewy and crunchy textures. Flaked unsweetened coconut serves as the bulk of the cookie for a rich coconut taste, while sweetened condensed coconut milk binds the ingredients and adds sweetness and moisture. Chopped salted almonds lend crunchy offsets and a slight saltiness to enhance the flavor complexity. Dark chocolate chips are dispersed throughout, contributing bursts of chocolate that complement the coconut and almond notes. Baking at a moderate temperature allows the coconut to toast and the cookies to set without over-browning.
The preparation involves heating the sweetened condensed coconut milk if it has solidified, ensuring it blends smoothly with the dry ingredients. The sticky dough is portioned onto a parchment-lined sheet and gently flattened before baking to achieve an even thickness and texture. These cookies hold their shape well and are suitable for a straightforward snack or dessert. Using dairy-free chocolate chips makes it possible to adapt for vegan diets.
The cookies are best formed with a scoop and flattened with moistened fingers or utensils to prevent sticking. The recipe emphasizes using flaked coconut that is long and strand-like rather than small chip-like flakes for better texture.
Ingredients
- 2 cups flake coconut unsweetened
- ½ cup dark chocolate chips mini or regular*
- 3 Tablespoons almonds chopped, salted
- ½ cup coconut milk sweetened condensed
Instructions
- Preheat the oven to 325°F.
- Line a large baking sheet with parchment paper and set aside.
- Check to see if your sweetened condensed coconut milk is in a liquid state. If it is, you can skip this step. If not, pour sweetened condensed coconut milk into a small saucepan and heat over super low heat until mixture is liquid. Don’t heat too long because you don’t want the coconut milk to get too hot. Remove from heat and let cool for a few minutes.
- In a medium mixing bowl combine coconut flakes, chocolate chips, chopped almonds and liquid sweetened condensed coconut milk. Stir until everything is well coated with the coconut milk. The dough will be pretty sticky/wet and that's okay.
- Use a medium-large cookie scoop to scoop out dough and place on to your prepared baking sheet with parchment paper.
- Using the back of a spoon or your fingers (moistened with a little water), press each cookie down a bit to flatten.
- Bake cookies for 12 to 14 minutes or until the coconut flakes are just starting to turn golden brown.
- Let cool completely on baking sheet before serving. Store cookies in an airtight container at room temperature or in the refrigerator for longer storage. Cookies will last at least 7 days in the fridge.
Notes
- Heating sweetened condensed coconut milk ensures it is liquid and blends well if previously cooled and solidified.
- Choose flaked coconut with longer strands for better texture instead of small chip-like flakes.
- Mini or regular chocolate chips can be used according to preference.
- For vegan cookies, use dairy-free chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 113kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Sodium | 3mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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