These easy Coconut Almond Cookies are simply amazing and so fast to make!
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Easy Coconut Almond Cookies
Is there anything better than the smell of freshly baked cookies? I don’t think so, do you? It smells so welcoming doesn’t it. I love it! I must admit I’m not much of a baker. Baking is a very precise thing, I’m not very precise. Until recently baking did not have my interest at all. I did try a couple of times but it never turned out right. Even baking simple cakes from a box would turn into disasters. So eventually I just gave up.
My character however forces me to keep trying things, so a while ago I decided to give baking another go. I started of by baking a Chocolate Banana Cheese Cake and that came out fine so I started trying more. Sometimes it works and sometimes it doesn’t. At this moment I’m striving for one ( yes just 1!) baking recipe I can make to perfection. These Coconut Almond Cookies come pretty close I think. They are so easy to make and so yummy!
Not the prettiest Cookies
Granted, they are not the most pretty cookies but trust me they taste great. This recipe only uses simple ingredients and it’s done within no-time. After making these cookies I really got motivated to start baking more. The thing is, I’ve been cooking since I was about 12 and for years now I only use recipes as a guideline. With cooking you can just play around with the ingredients. I think I got too used to that so I didn’t really take baking recipes serious. Which of course explains my many crooked cakes, dry cookies and inedible pies. I’m going to better myself and treat baking for what it truly is: a science.
Want a no bake, no fuss cake recipe? Try making my No Bake Chocolate Cake!
Easy Coconut Almond Cookies
- 100 grams sugar
- 90 grams white almonds, grounded in a food processor
- 100 grams flour
- 4 tbsp powdered sugar
- 8 grams vanilla sugar ( in the Netherlands that is 1 bag)
- 8 grams baking powder ( in the Netherlands that is 1/2 a bag)
- 100 grams shredded coconut
- 2 eggs
- 4 tbsp mild olive oil
Preheat oven to 175 degrees Celsius.
In a bowl mix eggs and sugar until the sugar is resolved and the mixture looks a bit foamy. Mix in coconut, flour, grounded almonds, baking powder, vanilla sugar en 3 tbsp oil. Mix well until all the ingredients are combined. Leave mixture on counter top for about 15 minutes so the flour can soak up all the moist.
Poor some oil over your hands and form about 20 balls from cookie dough. Place them on a cookie sheet with parchment paper. Make sure you don't put them too close together.
Flatten the cookie dough balls slightly with your hands or the back of a spoon. Sprinkle with powdered sugar. Take a knife and push the knife in the cookie gently ( Not all the way through) to make a cross shape on each cookie. ( this will give them extra crisp).
Bake cookies for about 25 minutes in the preheated oven until golden brown. Take cookies out of the oven and let them cool on a wire rack. When they are still warm they will be gooey on the inside but when they have cooled down they will be crispy.