Crispy and Crunchy Almond Coconut Cookies are very easy and quick to make at home which requires a few basic cookie ingredients. I am not a big fan of buying snacks from the store and when it’s about giving it to my child I always think twice. Most biscuit/cookie brands psychologically target health-conscious people with smart labeling. The sugar and fat content on store-bought cookies is often erroneous.
Earlier I used to make Coconut Cookie as it was my favorite, later on, when I started making it for my child I thought of adding some dry fruit powder to add extra nutrition, that’s when I discovered this perfect recipe of Almond-Coconut cookie with some added choco-chips. Now, this is everyone’s favorite at my home. Whenever I bake them my husband can’t resist himself and makes multiple trips to the kitchen to check when they will get ready.
If you are a coconut lover and want to munch on crispy cookies without eggs then you are at the right place.
Preparation Time: 10mins ∏ Cooking Time: 20mins ∏ Servings: 15 Cookies
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
Ingredients Checklist:
How to make Almond Coconut Cookies:
Step2: Once it is cooled down completely. Put roasted almonds in a zip lock bag and using rolling pin crush them so that they break into bite-size pieces. Then Add them to grinder and make a fine powder. Use pulse option in the grinder. Don’t grind too much, just pulse it for 10 seconds intervals. It will not be a very fine powder but a slightly coarse one.
Now sieve the powder using a sieve. Set the sieved fine powder aside. Collect the hard particles and add it to the blender. Again grind the particles using pulse option for 10 seconds. Sieve it again and collect the smooth powder. If needed, sieve and grind again. Cool it down and set aside.
Step3: Add coconut powder in a grinder and make a very fine powder. If you like the grainy texture then there is no need to grind the coconut. Also If powdered sugar is not available, grind granulated sugar in the small jar of a mixer grinder until smooth powder.
Step4: In a large bowl add powdered sugar and ghee (if using butter make sure it’s at room temperature), using whisk or hand mixer blend it until it becomes light and fluffy.
After around 3-4 mins the color of the sugar ghee mixture will turn from light yellow to white and it will look like whipped cream.
Step5: Preheat the oven at 350 F (180 C) for at least 10 minutes. Take a large bowl and keep a large strainer over it to sift the all-purpose, baking powder and a pinch of salt. Sift them together. Repeat the step one more time so that the baking powder is mixed evenly in the flour.
Step6: Now add all the dry ingredients (all-purpose flour, coconut powder, almond powder) into the ghee-sugar mixture. Mix well.
Step7: Mix well with a spatula. If the mixture looks dry, add 1 tablespoon milk (more or less, as needed). Now add finely chopped almond and choco-chips into the dough (adding nuts and chocolate is totally optional). Mix well using your hands and lightly knead into dough. If the dough looks very soft, cover it with a parchment paper and keep it in the refrigerator for 20-30 minutes. Otherwise just let it sit for 10mins before making the cookies.
After 10mins, the dough will look like this, grease the cookie tray with some ghee and dry flour or line a baking tray with either parchment paper or aluminum foil.
Step8: Divide the dough into 15 equal small portions and make round shaped balls from it. Flatten each ball a little between your palms to give a shape like a patty.
Step9: Place them on a baking tray and top it with some finely chopped almonds and coconut powder (this is totally optional)
Step10: Keep the baking tray on middle rack in preheated oven and bake it at 350Deg F (180 C) for 15 to 18 minutes or until the edges of cookies have a little golden brown color.
Step11: After 18 mins or when the edges of cookies have a little golden brown color. Remove baking tray from the oven. The cookies will be soft at this time. After 5min carefully lift the cookies with a spatula and transfer them on a cooling rack. Let them cool at room temperature. They will turn crispy and crunchy after cooling.
Almond coconut cookies are ready. Store them in an airtight container and enjoy.
Tip:
- Don’t dry roast almond for a long time, as it may leave out oil.
- While grinding almond, don’t grind too much, just pulse it at 10 seconds intervals.
- You can use the 1/2 cup whole wheat flour and 1/2 cup maida instead of using 1 cup maida.
- Make sure that ghee/butter is at room temperature.
- Do not over mix the dough.
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