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Almond-Coconut Cookies

March/April 2012

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It’s quick and easy to mix together these slice-and-bake almond-coconut cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime.


Almond-Coconut Cookies

Makes: About 6 dozen cookies

Active Time:

Total Time:

Ingredients

  • 1 1/2 cups white whole-wheat flour (see Tip)
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 5 tablespoons canola oil
  • 4 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 2 teaspoons almond or coconut extract
  • 1/2 cup finely chopped almonds
  • 1/2 cup shredded coconut

Preparation

  1. Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
  2. Beat sugar, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and almond (or coconut) extract and beat until smooth, scraping down the sides. Add the flour mixture and almonds; mix on low speed until just combined.
  3. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
  4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  5. Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little coconut and gently press it into the cookie to help it adhere.
  6. Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.

Tips & Notes

  • Make Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.
  • Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition

Per cookie: 52 calories; 2 g fat (1 g sat, 1 g mono); 7 mg cholesterol; 7 g carbohydrates; 3 g added sugars; 1 g protein; 0 g fiber; 26 mg sodium; 15 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other), 1/2 fat


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Recipe Categories

Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Bake
Freeze
Ethnic/Regional
American
Meal/Course
Dessert
Snack
Health & Diet Considerations
Low carbohydrate
Holiday
Christmas
Easter
Ease of Preparation
Easy
Publication
March/April 2012
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