Coconut Almond Cookies

This coconut almond cookies recipe is healthy, chewy, and naturally gluten-free a sweet little snack made with wholesome ingredients and no refined sugar. Whether you’re trying to cut back on carbs, avoid gluten, or just want a nourishing cookie that actually tastes good, this recipe has you covered.

With just a few pantry staples like almond flour, desiccated coconut, maple syrup, and canned coconut milk, these cookies come together quickly and bake up golden and toasty with a nutty almond finish. If you love coconut macaroons or almond flour bakes, this cookie is a must-try. For more delicious coconut-almond treats, check out these almond coconut cookies and these vegan almond crescent cookies.

In This Post

Why You’ll Love These Coconut Almond Cookies

Only 6 ingredients and no fancy flours or binders
Crispy on the edges, soft in the center
Naturally gluten-free, dairy-free, and egg-free
Lightly sweetened with maple syrup
Great for snacking, lunchboxes, or healthy desserts

table talk

With Liliya!

I created this cookie on a whim one afternoon when I had a serious craving for something sweet but didn’t want a sugar crash. These coconut almond cookies are now one of my go-tos for weekday baking. They’re naturally dairy-free, egg-free, gluten-free, and so satisfying with a cup of coffee or packed into my daughter’s lunchbox.

Liliya

Ingredients Needed For Coconut Almond Cookies

Desiccated Coconut. Use ultra-fine, unsweetened coconut for best texture. This helps the cookies bind and toast up beautifully.
Almond Flour. Adds protein and gives structure. I use blanched almond flour for a smoother texture, but almond meal works in a pinch.
Canned Coconut Milk. Adds richness and moisture. Stir the can well before measuring.
Maple Syrup. A natural sweetener that brings moisture and subtle caramel flavor.
Almond Extract (optional). Enhances the almond flavor. A little goes a long way!
Salt. Balances the sweetness and sharpens all the flavors.
Raw Almonds. Used as a beautiful topper for each cookie. Adds crunch and presentation.

How I Make These Cookies

(This is a quick overview of how I make coconut almond cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Preheat the oven. Set to 350°F (180°C). Line a baking sheet with parchment and lightly grease.
Mix ingredients. Stir together coconut, almond flour, maple syrup, coconut milk, salt, and almond extract (if using).
Adjust texture. Dough should be sticky and hold together when packed. Too dry? Add more syrup. Too wet? Add a bit of almond flour.
Scoop and shape. Use a greased cookie scoop or hands to portion dough. Press into compact mounds on the baking sheet.
Add almonds. Gently flatten each cookie with your palm and press a raw almond into the center.
Bake 12 minutes at 350°F until edges are golden.
Cool. Let them set up on the tray before transferring to a rack.

Expert Tips For The Best Coconut Almond Cookies

Choose ultra-fine coconut. It helps bind the dough and bake evenly. Avoid large coconut flakes for this recipe.

Pack the cookie scoop well. The dough needs to be tightly pressed to hold its shape.

Grease your scoop or hands. This helps prevent sticking and gives smooth edges.

Let them cool completely. These cookies set up as they cool. Don’t rush the process.

Adjust moisture as needed. If your dough is dry or crumbly, add a splash more coconut milk or maple syrup.

How to Pack These Coconut Almond Cookies for Work or School

These cookies travel well! Here’s how I pack them:

Store chilled. Keep them in the fridge overnight so they’re firm in the morning.
Wrap in parchment. Wrap individually or layer in a small container with parchment.
Add to a snack box. Pair with fruit or a handful of nuts for a full snack.

What to Serve with These Coconut Almond Cookies

Afternoon coffee or espresso
A glass of unsweetened almond milk
Fresh fruit or dried mango
Crushed into coconut yogurt bowls

Coconut Almond Cookies Variations and Substitutions

Toasted Coconut Cookies. Toast the coconut before mixing to bring out a richer, deeper coconut flavor.
Chocolate Chip Coconut Almond Cookies. Add 2 tablespoons of mini chocolate chips for a classic sweet touch that pairs beautifully with coconut.
Nut-Free Version. Swap almond flour with sunflower seed flour and skip the almond topper for a fully nut-free cookie.
Tahini Swap. Replace coconut milk with tahini for a nuttier, richer flavor. The texture becomes slightly denser but still delicious.
No Maple? Use Agave. Agave syrup works well as a 1:1 replacement for maple syrup if that’s what you have on hand.
Almond Joy Inspired. Add a piece of dark chocolate and a sprinkle of sea salt on top for a treat that channels an Almond Joy bar.
Citrus Twist. Add 1 teaspoon of orange or lemon zest for a fresh, citrusy note.
Extra Crunch. Mix in chopped slivered almonds for more texture and almond flavor.

Storing / Freezing Coconut Almond Cookies

Store cookies in an airtight container in the refrigerator for up to 4 days.

To freeze: Place cooled cookies in a single layer, freeze, then store in bags or containers for up to 2 months. Thaw at room temp.

Are These Coconut Almond Cookies Healthy?

Yes! They’re free of refined sugars, packed with healthy fats from coconut and almonds, and naturally gluten- and dairy-free. They’re a wholesome snack or dessert.

How to Make a Vegan Version of Coconut Almond Cookies

This recipe is already vegan as written! No eggs or dairy needed. Just be sure to check your maple syrup label if you need it certified.

Cookies fall apart after baking? They may not have been packed tightly enough before baking, or the dough was too dry. Add more syrup next time.
Too moist or soft? They may not have cooled completely. They firm up as they cool.
Can’t find fine desiccated coconut? Pulse shredded coconut in a blender or food processor until fine.

Can I Add Protein Powder to These?

Yes, you can replace 2 tablespoons of almond flour with a mild or vanilla plant-based protein powder. You may need to add an extra teaspoon of coconut milk if the dough gets too dry.

FAQs About Coconut Almond Cookies

Are these cookies keto?

They’re not keto as written due to the maple syrup. You could try a sugar-free maple syrup alternative to lower the carbs.

Can I use coconut flour instead of almond flour?

No, coconut flour absorbs too much liquid and will make the dough dry and crumbly.

Do they taste like macaroons?

Yes, but these cookies are slightly softer and less sugary than traditional macaroons.

Can I make the dough ahead of time?

Yes, just store the prepped dough tightly wrapped in the fridge and bake within 2 days.

Are they freezer-friendly?

Absolutely! Freeze after baking and enjoy later.

Recipe by Liliya

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Total Time22 minutes
Yield10 cookies 1x
DietGluten Free

Soft, chewy coconut almond cookies made with almond flour, coconut milk, and maple syrup. Naturally gluten-free, dairy-free, and vegan with wholesome flavor.

Ingredients

Scale

1¼ cups ultra-fine desiccated coconut (unsweetened)
¾ cup almond flour
3 tablespoons canned coconut milk (stirred well)
⅓ cup maple syrup
Optional: ¼ teaspoon almond extract
1 pinch salt
10 raw almonds (for decorating)

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Instructions

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease it.
In a bowl, stir together coconut, almond flour, maple syrup, coconut milk, salt, and optional almond extract.
Dough should stick together when pressed. Too dry? Add syrup. Too wet? Add almond flour.
Grease a small cookie scoop. Scoop and firmly pack dough, then place on baking sheet.
Flatten each cookie with your palm and press a raw almond in the center.
Bake for 12 minutes or until golden on the edges.
Let cool on the tray until firm, then transfer to a rack.
Store in fridge in an airtight container for up to 4 days.