These Almond and Coconut Cookies are incredibly delicious! They are also great filled: I chose homemade cherry jam, but you can also pair them with orange jam if you like the sweet and sour contrast. These cookies are also ideal for celiacs, as I use coconut and almond flour.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.8 oz egg white (at room temperature, from about two medium eggs)
- 1 pinch fine salt
- 2.1 oz sugar (granulated)
- 4.2 oz powdered sugar
- 1 tsp baking powder (about a teaspoon)
- 2.1 oz coconut flour
- 2.1 oz almond flour
- as needed cherry jam (to fill them)
- as needed powdered sugar (to dust the cookies)
Steps
Put the egg whites in a mixer, add the pinch of salt and the granulated sugar.
Whip until stiff peaks form.
In a bowl, put the powdered sugar, baking powder, add the coconut and almond flour, and mix the ingredients well.
Now incorporate the flours into the whipped egg whites and gently mix with a spatula.
Line the baking tray with parchment paper. Put the mixture in a piping bag with a fluted nozzle, make circles about 1.5 inches in diameter.
Bake at 320°F for about 15 minutes, placing the tray on the second rack from the bottom.
You can enjoy them as is or fill them with jam. I chose cherry jam that I just prepared, you can find the recipe here. Dust them with powdered sugar.
Suggestions, Tips
These cookies are also ideal for celiacs, as I use coconut and almond flour.
If you liked the Almond and Coconut Cookies, try other cookie recipes: Collection: Cookie Recipes
