Coconut Almond Cookies

Coconut Almond Cookies

35 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
Laurie Thompson
Recipe by  Laurie Thompson

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

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  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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Reviews (35)

Rate This Recipe
MNMPRINCESS
25

MNMPRINCESS

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.

jenniferjt
19

jenniferjt

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!

LEXI, JACK and COOKIE
17

LEXI, JACK and COOKIE

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!!

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Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

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