Almond Coconut Cookies Recipe

Gluten Free Almond Coconut Cookies Recipe

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 !

Almond Coconut Cookies Recipe


Almond Coconut Cookies Recipe

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

Almond Coconut Cookies Recipe


Almond Coconut Cookies Recipe

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!

Almond Coconut Cookies Recipe



  1. Honey. My cookies are dry and they taste sandy. Is there anything I can do? I even changed the rice flour brand

  2. Hi Heghineh Jan. Can I use walnut instead of almond? I wrote the question on your YouTube and so far did not receive your reply. I love your recipes and teaching.

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