Go Back
Golden brown almond coconut cookies on a baking sheet with whole almonds in the center.

4-Ingredient Almond Coconut Cookies

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Calories: 108
Ingredients Method

Ingredients
  

  • 14 ounces sweetened shredded coconut
  • 7 ounces sweetened condensed milk
  • 1/2 teaspoon almond extract
  • 24 whole raw almonds

Method
 

  1. Preheat a convection oven to 325°F (165°C) and line a heavy-gauge baking sheet with silicone mat or parchment paper.
  2. In a stainless steel mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and almond extract.
  3. Fold the mixture with a spatula until the coconut is uniformly hydrated and the liquid is evenly distributed.
  4. Using a portion scoop, form 1-tablespoon spheres of the mixture and place them on the prepared baking sheet spaced 1.5 inches apart.
  5. Firmly depress one whole almond into the center of each coconut sphere to ensure adhesion.
  6. Bake for 10 to 12 minutes or until the base and exterior coconut filaments reach a light golden brown (Maillard reaction).
  7. Remove from oven and allow to undergo carry-over cooling on the sheet for 10 minutes to stabilize the internal structure before transfer.