These Almond Cookies are made with almond flour and shredded coconut, which makes them not only delicious but also Gluten Free. Simple, easy and perfect anytime. Italian cookies never tasted so good.
Italian Coconut Almond Cookies
Italian Coconut Almond CookiesMy husband loves almonds and coconut, so when he came home with this recipe (yes he brings them home from friends too). I knew I had to make them.
These are basically, all his favourite ingredients in one cookie. Almonds, coconut and lemon. Italians love adding lemon to baked good.
But if you don’t like lemon, you could probably substitute with vanilla or even almond extract. A teaspoon would be enough.
Almond cookies or Amaretti are probably the most popular cookies at Christmas time for most Italian families. Fast, easy and very tasty.
How to make Almond Cookies
- Whisk the almond flour, coconut, sugar, zest and baking powder together.
- Add the egg and lemon juice and stir until mixture comes together.
- Then form into about 14 balls (about the size of golf balls).
- Roll each dough ball in powdered sugar.
- Place them on a parchment paper lined cookie sheet and top each with a whole almond.
- Bake for about 15 minutes, let cool before serving.
What is almond flour
Almond flour is made from blanched almonds which have had the skins removed. Almond flour is more finely ground then almond meal, which usually contains the skin of the almonds.
How to make Homemade Almond Flour
If you like you can even make your own almond flour, place almonds, 1/4 -1/3 cup at a time, in a food processor. Pulse until you have a flour-like consistency.
Then sift the flour into a container, any large bits pulse again.
How to store Almond Flour
Almond flour is best stored in an airtight container either in a cool dry place or the fridge. It will last four or five months in the fridge.
It can also be stored in the freezer, either in a freezer safe bag or container. It will last up to nine months in the freezer.
How to store Coconut Almond Cookies
These cookies should be stored in an airtight container in a cool dry area, they should be eaten within three to four days. They can also be stored in the fridge for about a week.
They can also be frozen in a freezer bag or container and will keep for up to 4 months.
More Delicious Italian Cookies
Italian Orange Ricotta Cookies
So if you are looking for another Italian Cookie to make, I hope you give these Coconut Almond Cookies a try. Enjoy!
Italian Coconut Almond Cookies
Ingredients
- 1 1/4 cups almond flour
- 1/2 cup shredded coconut
- 3 tablespoons granulated sugar
- 4 tablespoons powdered / icing sugar
- zest of 1/2 lemon*
- 1/2 teaspoon baking powder
- 1 large egg
- 2 teaspoons lemon juice*
EXTRAS
- 1/4-1/3 cup icing / powdered sugar
- 14 almonds
*If you don't like lemon then you could substitute with 1 teaspoon vanilla or almond extract.
Instructions
- Pre-heat oven to 320F (160C). Line a large cookie sheet with parchment paper.
- In a large bowl whisk together the almond flour, coconut, sugars, zest, and baking powder.
- Add the egg and lemon juice and stir until mixture comes together. Then form into about 14 balls (about the size of golf balls). Add the egg and lemon juice and stir until mixture comes together.
Then form into about 14 balls (about the size of golf balls). Roll in powdered / icing sugar then place on prepared cookie sheet. Place one almond pushing down (slightly do not flatten the cookie) on the top of each ball. Bake for approximately 15 minutes. Let cool before serving. Enjoy!
Cupcake Mama Sia says
These were delicious!
Rosemary says
Hi thanks, so much, so glad you enjoyed them. Take care.
Natalie says
Omg delicious, i made 2 recipes , i made the reg recipe that you gave me , i made exact14 cookies.
The 2nd was a vegan recipe for my daughter , i replaced the eggs with an egg replacer and it was delicious thank you very much
Rosemary says
Hi Natalie, thanks so much, so glad you enjoyed it and the vegan recipe for your daughter. Have a great weekend.
Grace says
Great biscuits! Good texture, good flavour, so easy to make!
Rosemary says
Hi Grace, thanks so much, so glad you enjoyed them. Have a great week.
Marina says
I’m assuming these are crunchy cookies?
Rosemary says
Hi Marina, probably more crunchy on the outside. Of course it depends how thick you make them.
Barbara Arnoldini says
do I want sweetened or unsweetened coconut?
Rosemary says
Hi Barbara, I always use unsweetened, I have never seen sweetened here, so sorry sometimes I forget what a bigger selection is out there! 🙂
Jessy says
Hi,
Are you able to freeze your cookie recipes ? Either the dough or the baked cookie?
Rosemary says
Hi Jessy, yes you can freeze both, make sure to store in a freezer safe bag or container. The dough should be first wrapped in plastic. Thaw the dough overnight in the fridge. 🙂
Elizabeth says
Thank you so much for your delicious recipes! I tried your wonderful cookies they are absolutely delicious! Thanks again🙂
Rosemary says
Hi Elizabeth, thanks so much, glad you liked them. Take care.
Cristina says
Really great, simple recipe! I opted for almond extract option – turned out great. Thank you –
Rosemary says
Hi Christina, thanks so much. Take care.
Ania Tissakht says
Hi,
It is 112 calories for how many cookies?
Thanks
Rosemary says
Hi Ania, that’s 112 calories for one cookies.
Adelina Orfano says
I really love your recipes! My question is, here in Toronto we have sweetened and unsweetened coconut. Which is best for these cookies? Sometimes when I use the regular sweetened coconut the cookies tends to be overly sweet especially if the cookie dough itself is already sweet enough. Thanks!
Rosemary says
Hi Adelina I would use unsweetened. Let me know how it goes.
L says
I tried with the unsweetened coconut, seems like it wasn’t sweet enough for me
I’m making another batch now but I will use sweetened coconut.
Do you think these are good for someone who is gluten free?
The almond flour is gluten free, and just wondering if I omit the coconut, would it make much of a difference in the taste?
Thank you
L
Rosemary says
Hi L, the recipe is gluten free so it should be ok. I think if you omit the coconut you are going to be losing a lot in the taste. Add a bit more sugar if it isn’t sweet enough.
Josie says
Love you’re receipes!!!!!
Rosemary says
Hi Josie, thanks so much.