Coconut & Almond Cookies Recipe – Sweet & Irresistibly Soft
Ingredients
Directions
This recipe makes about 30 cookies, depending on the size.
- In a large saucepan, add the coconut flour, sugar and milk and cook over low heat, stir until the mixture thickens and set aside for 15 minutes.
- After 15 minutes, add the egg yolks one at a time and let it thicken.
- With your hands mold the dough into balls and place them on a tray lined with parchment paper.
- Sprinkle the cookies with the chopped almonds and bake at 180°C or 350°F for about 30 minutes.
Adapted from a Recipe by: blog.giallozafferano
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute coconut flour with another type of flour?
Coconut flour is unique and absorbs a lot of moisture. If you need to substitute it, use almond flour or oat flour instead, but remember to adjust the liquid ingredients as they behave differently compared to coconut flour.
How should I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months, placing parchment paper between layers to prevent sticking.
What should I do if the cookie dough is too wet?
If your dough is too wet, you can add a little more coconut flour, a tablespoon at a time, until you achieve a moldable consistency. It's essential to incorporate it gradually to avoid making the dough too dry.
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