Coconut Almond Cookies – a delicious recipe with flour, 'S ANGEL, baking soda, butter, shortening, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Mix flour, coconut and baking soda; set aside.
3
Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed.
4
Add sugar; beat until light and fluffy.
5
Add egg, honey and almond extract; beat until well blended.
6
Gradually add flour mixture, beating on low speed after each addition until well blended.
7
Shape level tablespoonfuls of dough into balls.
8
Place, 2 inches apart, on ungreased baking sheets.
9
Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.
10
Bake 9 minutes or until golden brown.
11
Cool 5 minutes; remove from baking sheets.
12
Cool completely on wire racks.
13
Store in tightly covered container at room temperature.
901
kcal
Calories
37
g
Fat
130
g
Carbs
17
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 10 ingredients. The key ingredients include: 3 cups flour, 1 cup BAKER'S ANGEL FLAKE Coconut, toasted, 1-1/2 tsp. baking soda, 1/2 cup (1 stick) butter, softened, and more.
Yes, Coconut Almond 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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