Almond Coconut Cookies Recipe
Here I come again with my cookies from childhood, this time crispy, chewy almond coconut cookies, easy to make and so delicious with tea or coffee or just by itself. For those on gluten free diet, these almond coconut cookies can become the best sweet treats ever. Originally these cookies had no coconut flakes in the recipe, so that will be an optional ingredient, but I will recommend to add it if you like coconut flavor, it adds a yummy touch to the cookies.
Quick instructions and recipe follows.
Happy baking !
2 egg whites ( I use large or xl eggs), at room temperature
1 ⅓ cups almond flour ( you can make your own, simply grind raw almonds in food processor and sift to remove the large chunks )
1 ⅓ cups powdered sugar (confectioners sugar)
2 tbs rice flour
⅓ cup coconut flakes ( sweetened or unsweetened )
¼ tsp salt
3 tsp Amaretto liquor or ½ tsp almond extract
You can use whole or slivered almonds,coconut flakes to put on the cookies as design, optional
Preheat the oven to 350°F/180°C degrees
Line a baking sheet with parchment paper
In a mixing bowl whisk the egg whites until stiff peak consistency
Meanwhile combine and mix together all other ingredients, except the liquor
Gently fold in the drys into egg whites, add the liqueur or almond extract the last
Using an ice cream scoop place the cookie dough on the baking sheet
Sprinkle the coconut flakes or almonds
Bake 15-18 minutes or until the sides are light brown
Remove the cookies while still hot , they are very sticky
Allow to cool down and enjoy!