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5 from 5 votes
These coconut almond cookies have a delicate coconut and almond flavor that has tons of texture. These cookies have a hint of ginger and molasses.
Coconut Almond Cookies
Cook Time
16 mins
Total Time
16 mins
Servings: 1 dozen
Author: Cooking Maniac
  • 1 cups 2 sticks unsalted butter, cut into small pieces, room temperature
  • 1/2 cups granulated sugar
  • 3/4 cups packed light-brown sugar
  • 1 large eggs lightly beaten
  • 1 1/4 cups plus 4 teaspoons all-purpose flour
  • 1 teaspoons baking soda
  • 2 teaspoon ground ginger
  • Pinch of fine sea salt
  • 1 tablespoon molasses
  • 2 cups coconut flakes
  • 2 cups sliced almond
  1. Line baking sheets with nonstick silicone baking mats or parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add egg and mix until fully incorporated. Add molasses.
  3. In a bowl, whisk together flour, baking soda, ground ginger and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut flakes and almonds; mix to combine. Add remaining almonds and coconut chips then mix to combine.
  4. On a piece of parchment paper transfer the batter. On a sheet of parchment or wax paper, form dough into log shape. Transfer the log to refrigerator; chill for 30 minutes. Remove from the refrigerator and unwrap the cookie log. Cut cookies into 1 inch cookies. Using the flat bottom of a floured drinking glass, flatten dough slightly.
  5. Preheat oven to 350 degrees.
  6. Transfer baking sheet to oven and bake until golden brown, 12 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 15 minutes before serving.