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Coconut Almond Cookies

Coconut Almond Cookies

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Laurie Thompson

My mother-in-law passed this recipe along to me several years ago and I have been making it regularly. Absolutely delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together butter and sugar until smooth. Beat in the egg, water and almond extract. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in coconut. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten with a floured fork.
  3. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned on the bottom. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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The cookies are very tasty. The only problem is in the instructions, it says to add salt but does not tell you how much. I guess and just added a pinch (1/4 of a teaspoon) and they came out great. I also added chocolate chips to the second batch which was yummy.


I made a few adjustments. I used whole wheat flour instead of white and increased the baking powder to nearly 2 teaspoons instead of 1 1/2 teaspoons to compensate for the heavier flour. I also used 2 teaspoons of almond extract instead of 1 teaspoon and used 1 1/2 cups of coconut instead of 1/2 cup. I then used a small scoop to form the balls instead of rolling them with my hands. The cookies really spread out in the oven and came out larger than I expected. While they were still warm I rolled them up to look like Lady's Fingers. They look great and taste really good! I would definately make this recipe again and also use my alterations!


These are amazingly good cookies; my search for the definitive "almond" cookie is over! I used 2 teaspoons of almond extract and added one cup each of coconut and toasted, finely chopped almonds. My additions required a little more baking time, 12 minutes at 350. Thank you so much for sharing this recipe, loved it!!