Thank you so much for being here today — truly. I can’t wait to share these Coconut Almond Cookies, because they are one of those treats that feel like sunshine in a bite. 🥥✨

These cookies are crunchy on the outside, soft and chewy in the center, and filled with the warm, nutty flavors of almond flour and toasted coconut. They’re naturally gluten-free, lightly sweetened with honey or maple syrup, and made with wholesome ingredients that make you feel good even after that second (or third!) cookie.

I baked a batch of these last weekend, and my sister immediately said, “This tastes like a tropical vacation!” And she’s right — the combination of coconut and almond is pure magic.

💌 Before we dive in, be sure to subscribe to my recipe newsletter so you never miss new wholesome, cozy treats like this one!

Overview of Recipe Content

What Are Coconut Almond Cookies?

These cookies are made from a simple mixture of almond flour, unsweetened shredded coconut, natural sweetener, and coconut oil. The result is a gluten-free, grain-free cookie that’s crisp, nutty, and deeply satisfying.

Why You’ll Love These Cookies

• Naturally gluten-free & grain-free
• Made with minimal clean ingredients
• No refined sugar
• Perfectly crunchy outside and tender inside
• Mix-and-bake recipe — no chilling
• Pairs beautifully with tea, coffee, or a cold glass of milk

What They Taste Like

Imagine the perfect marriage of coconut macaroons and almond shortbread — lightly sweet, soft, buttery, and full of texture.

Seasonal or Nutritional Benefits

• High in healthy fats from almonds and coconut
• Sweetened naturally
• Great for lunchboxes, meal prep, or midday snacks
• Ideal year-round but especially lovely in summer or the holidays

Ingredients for Coconut Almond Cookies

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• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• A pinch of salt

Tools You’ll Need

• Mixing bowl
• Baking sheet
• Parchment paper
• Spatula
• Measuring cups & spoons

Suggested Substitutions & Add-Ins

• Sweetener swap: Replace honey/maple with agave or sugar-free syrup.
• Texture boost: Add chopped almonds or mini chocolate chips.
• Flavor twist: Add lemon zest, cinnamon, or almond extract.
• Vegan version: Use maple syrup (honey-free).

How to Make Coconut Almond Cookies

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Step 1 — Preheat

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.

Step 2 — Mix Dry Ingredients

In a bowl, combine:

• almond flour
• shredded coconut
• baking powder
• pinch of salt
  Stir to evenly distribute ingredients.

Step 3 — Add Wet Ingredients

Add the melted coconut oil, honey (or maple syrup), and vanilla extract.
Mix with a spatula until the dough comes together.

Step 4 — Shape

Scoop about 1 tablespoon of dough per cookie.
Roll lightly and flatten into discs (almond flour cookies don’t spread much).

Step 5 — Bake

Bake for 10–12 minutes, or until the edges turn golden brown.

Step 6 — Cool

Allow cookies to cool on the tray for at least 10 minutes — they firm up as they cool.

Enjoy warm, or store for later… if they last that long!

What to Serve with Coconut Almond Cookies

• A latte or hot coffee
• Chai tea or herbal tea
• Fresh fruit
• Drizzled chocolate or a scoop of vanilla yogurt

If you’re craving more wholesome treats like this, try these from my site:

• Gluten-Free Coconut Macaroons

Tips for Making Them Perfect

• Use fine almond flour, not almond meal.
• Don’t overbake — they brown quickly.
• Let them cool completely before storing.
• Add a splash of almond extract for stronger almond flavor.
• Toast the shredded coconut for extra flavor depth.

Storage Instructions

• Room Temperature: 4–5 days in airtight container
• Refrigerator: Up to 10 days
• Freezer: Up to 3 months; thaw 10 minutes before eating

General Information

Cookies made with almond flour have origins in European and Mediterranean baking. Combining almond flour with coconut gives these cookies a tropical flair — perfect for summer treats, dessert tables, and edible gifting.

Frequently Asked Questions

1. Can I make these cookies vegan?

Yes — just use maple syrup instead of honey.

2. Can I use coconut flour instead of almond flour?

No — coconut flour absorbs too much moisture.

3. Can I add chocolate chips?

Absolutely! Mini chips work best.

4. Why did my cookies fall apart?

They likely needed more cooling time — almond flour needs time to set.

5. Can I double the recipe?

Yes, just bake in batches.

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Conclusion

These Coconut Almond Cookies are everything you want in a wholesome dessert — lightly sweet, nutty, crunchy, and incredibly easy to make. Whether you’re baking for family, bringing something to share, or just want a little afternoon treat, this recipe delivers happiness in every bite.

If you loved this, try my Almond Flour Brownies or Coconut Macaroons next!

And don’t forget — if you make these cookies, tag me on Pinterest (@poulefrecipe). I LOVE seeing your creations!

Interactive Elements

⭐ Leave a star rating if you loved this recipe!
💬 Comment your favorite cookie add-in — chocolate or nuts?
📸 Share your photo on Pinterest and tag @poulefrecipe!

Nutritional Information (per cookie)

Serving	Calories	Fat	Carbs	Fiber	Sugar	Protein
1 cookie	110	8g	8g	2g	5g	2g

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