The Toasted Coconut Almond Cookies keep getting better and better. You could say the cookies age just like fine wine.
This recipe was first made when I ran my food blog, Café Terra Blog (my legacy blog). Then I made them again just a few years ago. Here we are with the same delicious recipe but with a couple of different ingredients.
Switching around ingredients and exploring new ways to enjoy an old favorite is fun.
Oh, and even better, they’re neighbor AND hubby approved.
SOME BOOK INSPIRATION:
Shawna and Danny from Dance Into Love (The Winters Family Book Four) love to keep things a little bit healthier (only a little, though).
“Why am I suddenly hungry?” Danny closed his eyes, took a deep breath, and let it out slowly. “Let me guess, cookies.” He stepped up behind Shawna and wrapped his arms around her waist.
“Even better. I’m testing a new recipe.” She dropped her head back onto his shoulder and let her back fall against his body. “I need new snack ideas for after our dance sessions.”
“So that’s your excuse for making cookies.” He peppered light kisses up her neck, capturing her earlobe between his teeth.
She moaned and reached up to fist her hand in his hair. “No. I don’t need excuses to make cookies.”
Shawna knew the timer was about to go off, but focusing was getting harder and harder. “Danny, I–“ She pushed her behind against him and placed the palm of her hand on the side of his face.
Beep, beep, beep.
Shawna wanted to ignore the timer; burning one batch of cookies wasn’t a big deal. Danny’s kisses always took her mind to a far-off place where nothing mattered.
“Should you get that?” He took a step back and turned her body to face him.
“I should, but…” Shawna wrapped her fingers around the hem of his shirt and attempted to lift it over his head.
“What if I want warm cookies, though?” He turned his head to the side and had the cutest puppy dog eyes.
“Oh, my word.” She swatted at his arm and grabbed the hot pads on the counter. “You know you’re the one who started this?”
“And I have no regrets.” Danny slapped his hands together and rubbed them together with excitement. “Here’s what I need–to try those cookies and then resume where we left off.”
“Oh, you think so, eh?” She slid the spatula under a cookie and held it between them.
“Yup–” he took a bite, quickly closed his eyes, and dropped his shoulders– “seriously, these are way too good.”
“Yeah?” Shawna leaned up on her tippy toes and quickly grabbed the last bite in his hand.
“Hey!” Danny grabbed her wrist before Shawna could step away and pulled her close to him. “Now, where were we?”
BEHIND THE SCENES:
There were only a few simple adjustments to the recipe every time I made the cookies. For example, when I first made the cookies, I used almond milk. When I made the cookies recently, I used half-and-half.
You can use your favorite milk.
When I created the cookie recipe, I aimed for you to have a “healthier” cookie option. That’s also why I chose not to add sugar to the original recipe. Honestly, the maple syrup provides enough sweetness.
Just because I decided to add granulated sugar to this recent recipe adaptation, it was fun to see the difference in the flavor.
Oh, and cross my heart, I promise never to tease cooks who forget stuff on cooking championship shows because I managed to burn my unsweetened coconut not just once but twice. Yup, that’s me!
You can crisscross the cookies with a fork before baking (as in peanut butter cookies), or keep them simple with a simple spoonful. I’ve done them both ways, and it doesn’t matter; they still taste yummy!
Now, are you ready to make some cookies?
Toasted Coconut Almond Cookies
Recipe by Terra Kelly
Prep: 5-10 minutes
Cook: 8-10 minutes
Makes: 32-36 Cookies
Ingredients
½ cup maple syrup
½ cup half and half (or use your favorite milk)
½ cup granulated sugar
1 cup almond butter
2 ½ cups almond flour
1 tsp baking soda
½ tsp salt
½ cup unsweetened shredded coconut, toasted
Directions
Preheat the oven to 350 degrees Fahrenheit.
To toast coconut: place parchment paper or a Silpat on a sheet pan and add the unsweetened coconut. Toast in the oven for about five minutes or until golden brown. Let cool. Another option: Add coconut to a pan and toast on medium heat for about 2-3 minutes. Watch the coconut because it will burn quickly. You want the coconut to be golden brown.
For cookies: spray a sheet pan with cooking spray or use a Silpat or parchment paper.
In a medium bowl, combine maple syrup, half-and-half, sugar, and almond butter. Stir well. Add almond flour, baking soda, salt, and toasted coconut. Stir well.
Use a tablespoon or scoop to add batter to the sheet pan. Bake cookies for 8-10 minutes, depending on the oven. Cookies will be golden brown on the bottom.
Enjoy!
Note: Instead of maple syrup, use agave nectar or honey. For the milk, I used almond milk, heavy cream, and half-and-half. Any milk will work.
Optional: You can crisscross the top of the cookie with a fork before baking, or add scoops of cookie batter and leave them in their rounded form.
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