Almond Coconut Cookie Recipe

4Ingredient Almond Coconut Cookies Eating Bird Food

WebApr 2, 2020 · Preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside. Check to see if your sweetened …

Rating: 4/5(200)
1. Preheat the oven to 325°F.
2. Line a large baking sheet with parchment paper and set aside.
3. 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.
4. 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.

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Soft and Chewy Coconut Cookies The Almond Eater

WebOct 12, 2021 · Step 1: Cream butter and sugar. Use a stand or electric mixer to cream the butter and sugar together. Then, add the egg and …

Rating: 4.9/5(52)
1. Preheat oven to 350°.
2. Cream butter and sugar together; then add egg and vanilla and stir to combine.
3. In a separate bowl, combine flour, baking soda, salt and 1/2 cup of shredded coconut; then, pour dry ingredients into wet ingredients and use an electric mixer to stir the batter. It may take a few seconds for it to come together, but if the dough still seems too dry, add 1 tbsp milk and that should do the trick. Last, stir in the remaining coconut by hand.
4. Spray a large baking sheet with nonstick spray (or use parchment), then use an ice cream scooper to scoop cookie dough onto the baking sheet. Bake cookies for 12 minutes, or until the edges are set. Remove from the oven and wait 2-3 minutes before transferring cookies to a cooling rack.

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