Vanilla Almond Coconut Cookies

Sunday, 16 June 2013

Yesterday I was in need of a distraction.  Yesterday my inner child (the one that wants to throw tantrums and stamp her feet for no good reason) needed to be kept in check.  Bruce Springsteen was playing Wembley Stadium and I couldn’t be there.  I felt like a small child who missed out on a friend’s birthday party.  There was a bit of sulking, it wasn’t my finest hour.  However, good things can sometimes come out of a sulk and that’s sort of how these cookies happened.  Really tenuous link I know but I felt the need to distract myself with baking and whilst idly flicking through a magazine I came across this recipe, they sounded easy and delicious and just suited my mood.

These flourless cookies are wonderfully light and full of healthy ingredients.  The coconut takes centre stage working perfectly with the more subtle vanilla and almond flavours.  The cookies are quite small so you really can’t stop at eating just one, especially if you are sulking about something.

Recipe slightly adapted from Natural Lifestyle Magazine.  Makes about 20-22 cookies.
112g ground almonds
80g unsweetened desiccated coconut
¼ tsp sea salt
80g agave syrup (I guess honey would be fine but I haven’t tried).
56g coconut oil
1 tsp pure vanilla extract
½ tsp almond extract
1-2 free range eggs*

*The original recipe didn’t include eggs.  I think this was a typo as the ingredients were far too dry.  I added an egg to my half batch and it worked perfectly.  I’m guessing if you are making the full batch of 22 you will need two eggs.  Start with one and see how the mixture is.  If it’s still a little dry mix in a second egg.

Preheat the oven to Gas Mark 3, 170°C, 325°F.  Line two baking sheets with parchment.
In a bowl mix together the almond meal, desiccated coconut and salt.  In a separate bowl beat together the coconut oil, agave syrup, vanilla and almond extracts and an egg. Combine the dry and wet ingredients together.  If the mixture is still a little firm add the second egg.  Place small rounded scoops of dough on to the baking sheets.  Bake for 18-20 minutes until the cookies turn golden brown.  Remove from the oven, leave the cookies to stand on the baking sheet for a couple of minutes then transfer to a wire rack to cool completely.  The cookies may be a little soft but they will firm up as they cool.

For those who understand my pain, here is a bit of raw young Bruce playing Darkness on the Edge of Town which I hear was the centre piece of his Wembley set last night and my favourite album.


  1. Haha you are so productive when you're in a sulk. I just pout and eat chocolate and listen to angry music. Glad something good (and delicious) came out of it! These look great, and I go nuts for toasted coconut so this is WIN.

    1. Thanks Shu Han! I can't say I'm always that productive ;)