Almond Butter & Coconut Cookies – a delicious recipe with flour, baking soda, baking powder, salt, unsalted butter, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
2
In a large bowl, cream butter and sugars until light and fluffy.
3
Add the almond butter and mix until fully incorporated.
4
Add eggs and almond extract, and mix together.
5
Mix in dry ingredients, until just combined.
6
Fold in shredded coconut
7
Refrigerate dough at least 1 hour or up to overnight.
8
When you're ready to bake, preheat oven to 350u00b0F. Use a 2-tablespoon cookie scoop (I love mine!), and place dough on parchment-lined baking sheets, about 2 inches apart.
9
Bake 10-12 minutes, until cookies are puffy and golden brown around the edges. Remove from oven and let cookies stand on the baking sheet for 5 minutes. Transfer to a wire cooling rack to cool.
1482
kcal
Calories
86
g
Fat
161
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and more.
Yes, Almond Butter & Coconut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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