These are soft and chewy cookies packed with the flavors of almonds and coconuts. Every bite of this cookie will take you to tropical paradise and back. These eggless cookies are a great addition to any cookie tray, and are best to share with friends and families.
I received complimentary products to aid develop recipes and the views expressed are my own only. I have used Anolon baking sheet, Dixie Crystals pure cane sugar, and Taylor & College Almond extract paste in this recipe and they are the best. Anolon baking sheet transfers even heat to the baked goods resulting in best results every time. If you haven’t used Taylor & College extracts, I urge you to try as soon as possible. They are the best. I love the almond extract paste and it gives top notch flavor to the baked goods, just like in this cookie or Eggless Pear Almond Mini Loaves.
Let me explain the flavors of this cookie. It is not just any ordinary cookie. This cookie has flavors packed in every possible way. The almond flour and coconut flour along with all purpose flour forms the base. The added almond extract gives the exact almond flavor that you’d want to experience in every bite. In addition to that the added coconut flakes and chopped almonds give a lot of texture in these soft and chewy addictive cookies. Coconut and almond are perfect pairs, that's what I would call. Coconut Cookies and Almond Flour Sand Dollar Cookies are delicious cookies with coconut and almond flavors respectively. This cookie is like a marriage of both flavors. This cookie is like eating two of our traditional sweets, Badam katli and Coconut burfi. A win-win cookie for me.
There is one more flavor enhancer in these cookies. Almond Joy chocolates. These chocolate covered almond and coconut chocolates taste divine. This kind of perfectly fits with the flavors of the cookie and adds to the heavenly taste. Just chop a few of these chocolates and add it like chocolate chips. I highly recommend the addition of these or any other coconut based chocolates or candies. If you do not have any of those, substitute with regular chocolate chips and they taste great too.
This recipe makes a decent amount of cookies and is easy to make too. It makes about 40 cookies, perfect to have some for you and share some with friends too. The flavors are addictive and I am giving a warning that you might end up making another batch. Or two! That happens to me. Sharing is fun and brings happiness, don’t you agree? These eggless cookies are perfect to share with anyone who is allergic to eggs. These are also a great addition to any cookie trays.
Holidays are around the corner and it is the season to bake cookies and bars for munching, sharing, and for gifts too. Did you know that December 4th is Cookie Day? A perfect day to celebrate the best and comforting snack for kids and adults alike. We are cookie monsters. I am sharing this delicious cookie recipe for an event in #ourFamilyTable group hosted by Christie to celebrate Cookie Day. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too! Who doesn't love cookies? Make sure to check delicious cookie recipes at the end of the post.
You are in the right place if you are looking for delicious and eggless cookie recipes. Here are a few recipes from the blog.
Makes 40 cookies
Fold in the chopped almonds, desiccated coconut, and chopped Almond Joy chocolates.
Store in an airtight container.
All purpose flour - 1 cup plus 2 tbsp
Coconut flour - 1/4 plus 3 tbsp
Almond flour - 1/4 cup plus 3 tbsp
Salt - 1/4 tsp
Baking soda - 1/2 tsp
Butter - 1 stick or 1/2 cup
Dixie Crystals Sugar - 1/2 cup
Brown sugar - 1/2 cup
Almond milk - 3 tbsp
Taylor & Colledge Almond extract paste - 1 tsp
Vanilla - 1 tsp
Almonds - 1/2 cup, roughly chopped
Desiccated coconut - 1/3 cup, unsweetened
Almond Joy chocolates- 3/4 cup, chopped
Method
Preheat the oven to 350 degrees F.
Add the all purpose flour, almond flour, coconut flour, salt, and baking soda to a bowl, mix and set aside.
Tale butter, Dixie Crystals sugar, brown sugar, Taylor & Colledge almond extract paste, almond milk, vanilla, and beat until light and fluffy for 2-3 minutes.
Add the dry ingredients in three to four batches and make the cookie dough.
Fold in the chopped almonds, desiccated coconut, and chopped Almond Joy chocolates.
Using a cookie scoop, scoop equal quantities on to a baking sheet placing them 3-in apart. Slightly flatten them.
Bake for 9 minutes. Remove from the oven and let it cool on the baking sheet for 5 minutes.
Transfer to a cooling rack and cool completely. Repeat with the rest of the batches.
Store in an airtight container.
Holiday Cookie Exchange Recipes
- Chocolate Caramel Blossoms from Cheese Curd In Paradise
- Chocolate Ginger Crinkle Cookies from A Kitchen Hoor's Adventures
- Coconut Almond Cookies from Magical Ingredients
- Cook's Illustrated Chocolate Chip Cookies from Hezzi-D's Books and Cooks
- Embossed Gingerbread Cookies from Inger Wilkerson
- Peanut Butter Thumbprint Cookies from Christmas Tree Lane
- Stained Glass Window Cookies from That Recipe
- Tropical Breeze Cookies from Palatable Pastime
Coconut and almond sound lovely together!
ReplyDeleteThe egg's always the challenge when I need a vegan cookie and these look wonderful!
ReplyDeleteAlmond Joy is one of my favorite candy bars. I can't wait to try these cookies. They look so delicious.
ReplyDelete