Coconut Almond Cookies are chewy, crunchy cookies with crispy almonds and coconut taste. These make a filling tea time snack.
These cookies are very crunchy and the coconut flavour surely makes them very yummy. Always make sure the coconut you use is dry else it will make the cookies a bit soggy and you will have to bake it for more time.
I initially baked it only for 20 minutes, then baked for 5 minutes flipping it. Since it was soft in the middle even after cooling it down, I baked it again for 20 minutes. Each oven differs and it depends on the ingredients as well, especially when you are using coconut. Most cookies' baking time stays the same, however, it is still best to have an eye on them while it gets baked.
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Step By Step Pictures for making Coconut Almond Cookies
Ingredients to make Coconut Almond Cookies
We make these cookies by creaming soft butter with powdered sugar.
Once the mix becomes airy, we can fold in the flour along with other ingredients like chopped almonds and grated coconut.
I have used fresh coconut and microwaved it for 2 minutes in spurts of 30 minutes to make it dry.
Once the dough is formed, you can flatten it on parchment paper and bake it for almost 40 minutes on one side, flip and again bake for 10 minutes.
The cookies become very crunchy once it cools down.
The grated coconut should be dry. Desiccated Coconut is the best, however, if you have only grated coconut, then spread it on a microwave tray and microwave for a minute in a spurt of 30 seconds.
Coconut Almond Cookies
- 1/2 cup Butter unsalted
- 1/2 cup Powdered Sugar
- 1 cup All-Purpose Flour / Maida
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 cup Coconut grated
- 1/4 cup Almonds chopped
- 3 tablespoon Milk
- In a bowl, the soft butter, and sugar. Cream till it turns fluffy.
- Add the flour along with the baking powder, baking soda and mix well.
- You can crumble the whole mixture with your palm.
- Once it is all mixed in, you can add grated coconut and chopped almonds.
- Add milk slowly until the dough holds the shape.
- Once the dough can hold its shape, make small balls and flatten them on a parchment papered baking tray.
- Preheat the oven at 160 for 40 minutes.
- Turn the cookies to the other side and again bake for 10 minutes at 160C
- Allow it to cool down before storing.
I totally microwaved it for 2 minutes.