With my obsession for all things coconut, I’ve been in the mood to make a cookie with shredded coconut that was light, yet packed with flavor. After searching through some recipes, I decided to put together a coconut almond cookie that came out absolutely delicious. Instead of using butter, I did an easy substitution for coconut oil in a 1:1 ratio. The subtitle nutty flavor of the coconut oil, along with the shredded coconut and almond extract all blended together perfectly – yum! As a tip, you’ll want to make sure that the coconut oil for the recipe is softened. Since coconut oil starts to liquefy at 76 degrees, leaving it out on the counter will do the trick.
¼ cup Kelapo Coconut Oil, softened
½ cup superfine sugar
1 large egg, beaten
1 tablespoon pure almond extract
1/3 cup unsweetened shredded coconut
¾ cup gluten-free flour
Maraschino cherries, halved
- Preheat oven to 350 degrees. Place coconut oil and sugar into a bowl and beat until smooth. Add in egg and almond extract.
- Set aside 2 tablespoons of shredded coconut and add the rest into the mixture. Next, add in flour and mix well to make a firm dough.
- Separate the dough into about 16 pieces and roll each piece into a ball and then into the remaining coconut shreds. Flatten each ball and place on a baking sheet sprayed with Kelapo coconut oil cooking spray.
- Place half of the cherry on each cookie and bake for 15 to 18 minutes, or until cookies are a light golden brown.
- Remove cookies from baking sheet and place on a wire rack to cool. Drizzle with honey and enjoy!
If you’re not a big fan of cherries, feel free to leave them out. I chose to add honey to the tops of the cookies, but they would also be amazing with dark chocolate drizzled over the top. If you’d want a little more coconut flavor, you can always toast extra coconut shreds to sprinkle over the honey or dark chocolate. For more cookie ideas, check out Jen’s Chocolate Chunk Cookies and my Peanut Butter Blossoms.