QUICK COCONUT ALMOND COOKIES, easy and great after lunch or dinner, ready in 10 minutes and delicious, perfect as Christmas gifts.
Simple and tasty, the coconut almond cookies melt in the mouth and are perfect at any time of the day, soft and delicious, without butter, oil, and flour, also perfect for those with celiac disease.
The recipe for coconut almond cookies is very easy, chop the almonds and mix them with the other ingredients, shape the cookies to bake, they are soft, good and melt in your mouth.
If you don’t like coconut, just omit it, you can enhance the cookies by adding chocolate chips.
Follow me in the kitchen today for coconut almond cookies!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.25 oz almonds (peeled or not, as you prefer)
- 1 egg white
- 2.1 oz sugar
- 1.05 oz grated coconut
- as needed powdered sugar
- as needed sugar (for decoration)
Preparation
You can use any almonds you prefer, then chop them in a mixer, not to a flour consistency, and place in a bowl.
Add the sugar and coconut, mix with a spoon, then add the egg white and mix again.
Place the granulated sugar on one plate and the powdered sugar on another.
Divide the mixture into 6 or 10 parts and shape into balls, roll them first in granulated sugar and then in powdered sugar.
Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F (180°C) for about 15 minutes.
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Bon appétit
