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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2012

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Recipe Summary

total:
3 hrs
Servings:
72
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.

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  • 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.

  • 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.

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

  • 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.

  • 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

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 Facts

52 calories; protein 0.9g 2% DV; carbohydrates 7.1g 2% DV; exchange other carbs 0.5; dietary fiber 0.4g 2% DV; sugars 3.1g; fat 2.3g 4% DV; saturated fat 0.8g 4% DV; cholesterol 6.9mg 2% DV; vitamin a iu 27.3IU 1% DV; vitamin cmg; folate 8.6mcg 2% DV; calcium 4.9mg 1% DV; iron 0.5mg 3% DV; magnesium 2.8mg 1% DV; potassium 15.3mg; sodium 25.8mg 1% DV; thiaminmg 2% DV; added sugar 3g.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
01/28/2015
Change Just a Little To make it better: replace a quarter of the whole wheat flour with coconut flour and add the same amount of liquid as coconut flour (I used milk). Use one teaspoon each of the almond and coconut extract. Bake 5 minutes longer for a crispy cookie - like a ginger snap - great as a low calorie sweet to have with coffee. Pros: Good low calorie cookie Cons: Not a tremendous flavorful cookie Read More
Rating: 2 stars
12/02/2014
Not worth it These were quite dull. I would not make them again. Cons: Not very tasty Read More