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Flourless Chocolate, Almond and Coconut Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

 
How you do judge a cookie’s success? Mine get tested and approved by a very persnickety five-year-old, who likes to throw around words like “bestest”, and “goodest”, and “totally awesome.”

A new one got thrown into the mix today when I tried these Flourless Chocolate, Almond and Coconut Cookies shared by Courtney. A declaration so emphatic, I would say this cookie recipe hit it out of the park … at least to a sticky-fingered 5-year-old. Who looks like he’s been eating mud pies right about now.

After one bite of this cookie, they were declared the best thing I’ve ever made. So good, in fact, they should have the honor of being left out for Santa Claus this year. High praise indeed. I loved how easy these were to make, and the toasted almonds and coconut really did it for me.

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

You will need: slivered almonds, flaked coconut, cocoa, powdered sugar, kosher salt, egg whites, vanilla, and mini chocolate chips.

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Preheat oven to 350ºF. Spread almond slivers evenly on a large rimmed baking pan.

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Place in the oven and toast for about 7-8 minutes, turning once halfway through, until golden brown and fragrant. Reduce heat to 325ºF.

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

In a large bowl whisk together cocoa, powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. 

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Stir in almonds …

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Coconut …

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

And chocolate chips …

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Gently stirring until combined.

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Line 2 large baking sheets with parchment paper. Spoon batter by the tablespoon onto the baking sheet (this makes 24) or by heaping tablespoons (this makes 18 large cookies). Bake for 14-16 minutes, turning pans and moving the top to bottom rack halfway through.

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Cookies are finished when the tops are shiny and cracked. 

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

Slide the cookies off the pans and allow to cool completely before removing.

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

A big thanks to Courtney for sharing her recipe and giving us our new “Santa Clause Cookie.” Be sure to visit her blog, Bake. Eat. Repeat, where she focuses on hearty, home-cooked meals made with fresh ingredients … and even gets her husband to help!

Recipe notes: If you don’t have kosher salt, you can substitute half the amount of regular salt.

 
 
 
Tasty Kitchen Blog: Flourless Chocolate Almond and Coconut Cookies. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Courtney of Bake. Eat. Repeat.

 
 

Printable Recipe

Flourless Chocolate, Almond, and Coconut Cookies

See post on Courtney’s site!
4.14 Mitt(s) 7 Rating(s)7 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 57 votes, average: 4.14 out of 5

Prep Time:

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Difficulty: Easy

Servings: 18

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Description

Dark chocolate cookies studded with almonds and coconut. The goodness of an Almond Joy and the crackly top of a brownie in cookie form. Gluten-free and low fat so you can have your cookie and a waist line, too!

Ingredients

  • 1 cup Unsalted Slivered Or Sliced Almonds
  • 1 cup Sweetened Shredded Coconut
  • ½ cups Plus 3 Tablespoons Unsweetened Cocoa
  • 3 cups Powdered Sugar
  • ½ teaspoons Kosher Salt
  • 4 whole Egg Whites, At Room Temperature
  • 1 Tablespoon Vanilla Extract
  • ¾ cups Mini Chocolate Chips

Preparation Instructions

1. Preheat the oven to 350ºF. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Reduce heat to 325ºF.

2. Meanwhile, in a large bowl whisk together cocoa (1/2 cup plus 3 tablespoons total), powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.

3. Line 2 large baking sheets with parchment paper. (I highly suggest using parchment paper. I had one cookie that wouldn’t fit and baked straight on the pan and I couldn’t get it off later!) Spoon batter by the tablespoon onto the baking sheet (this makes 24) or by heaping tablespoons (this makes 18 large cookies).

4. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing.

 
 
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 

40 Comments

Comments are closed for this recipe.

Nancy on 11.2.2012

These cookies are awesome, chewy an crunchy all in one, an simple to make. Will be making more!

Leigh Ann on 8.14.2012

I made these last night and brought them in to work to share. They were a big hit! I like them so much more than regular cookies. YUM.

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Sarah on 7.29.2012

I made these this afternoon and they are probably one of the best cookies I have ever made. They were a perfect mix of crispy cookie and fudge-y brownie in the middle. I would even consider adding caramel chips to a future batch to make them even more fantastic. This is definitely going on my cookie rotation.

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Terri @ that's some good cookin' on 7.26.2012

Lisa–no, not the Hershey’s stuff for hot chocolate. Cocoa is what is left over from chocolate after the cocoa butter fat is removed. It is not sweet, just the opposite as a matter of fact. It is sold in the baking isle of most grocery stores. Hershey’s does make a cocoa powder, but there are a number of other manufacturers as well. Google cocoa powder, there are several good sites with interesting information about it.

Lisa on 7.22.2012

Newbie chef question: what is cocoa? Is this the Hershey’s type stuff used to make hot chocolate?

fen on 7.22.2012

The cookies look fabulous. I would love to bake some. But is it ok to use grated fresh coconut instead? Strange as it may seem, it’s easier for me to get hold of fresh coconut than the shredded kind in the recipe.

Susan on 7.20.2012

Okay, This morning I had to figure out why my cookies were so runny. I looked at the site and realized I used Jumbo eggs. I had too much egg white and therefore they were runny and stuck far too much to the paper!

Susan on 7.19.2012

I made these and they spread all over the parchment paper. They also “STUCK” to the paper!!! It was a flop for me. I sprayed the last batch of parchment paper with Pam and the came off, but they were in one big glob. Please tell me what I did wrong.

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    Amber {Sprinkled With Flour} on 7.20.2012

    Hi Susan, did you let the cookies cool completely before removing them from the wax paper? Mine stuck just a bit, but not too much that I couldn’t remove them. Was your “dough” too runny? They shouldn’t spread that much. Since everyone measures differently, maybe your powdered sugar/cocoa was a bit short to fill out the volume properly. Hope this helps! They are a very good cookie:)

Joan on 7.19.2012

Made these today and they are great!! Chewy, like a dense brownie. Very chocolatey..yum! Love the gluten free–got rave reviews from daughter!

Leslie on 7.19.2012

I made these and used stevia and dark chocolate cocoa…….wonderful and guiltless! They are amazing!!! Thank you!

Mary Starr on 7.19.2012

Thanks for the great ideas. I will need to modify a bit for my families food sensitivities but I will let you know what I do and how it comes out.

Kim on 7.19.2012

Just made a batch of these and they are divine! One of the best cookie recipes I have ever made!

Sue on 7.19.2012

Noticed that the directions say to toast the coconut, but the pictures show what appears to be untoasted coconut….taste preference? I think I would prefer untoasted (chewey) vs toasted……but…….suggestions before I try it -please. Thanks

barbara on 7.19.2012

Absolutely a winner at my house. DH couldn’t stop talking about it!! And immediately he proclaimed it a keeper!!
Thanks!!

Brenda on 7.18.2012

I like that the egg whites do not have to be whipped until stiff – I am never very good with that, so looks like something I will try!

CherylO on 7.18.2012

These sound wonderful if the coconut can be left out. Should something else be added in place of the coconut? More almonds or choc. chips?

Chrissa ~ a tad bit creative on 7.18.2012

These look absolutely delicious! And I love the idea that they’re flourless too. Can’t wait to try them!

Kim - Liv Life on 7.17.2012

Amber… the shine on those finished cookies is irresistible!! I think I love everything about these, only I’m certain they would not do my pre-vacation waistline any favors. LOVE!

Lorraine on 7.17.2012

Just made these and ate 2 right out of the oven. I had to cut the recipe in half because I didn’t have enough powdered sugar or almonds, and it made 13 cookies, using a small ice cream scoop. They are chocolaty and yummy!!!
My husband will be happy when he gets home late tonight!
Thank you,
L

Sydney on 7.17.2012

thank you for this GREAT recipe. made these last night and boy are they delicious! love that there are yummy recipes (gluten free ones!) that are easy and taste good :-)

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t87hvn on 7.17.2012

Since my husband is allergic to nuts, if I leave out the almonds, would you suggest increasing the coconut and/or choc chips in order to keep the volume?

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    Amber {Sprinkled With Flour} on 7.17.2012

    If you leave out the nuts, I would increase the coconut and chocolate chips just a bit to make up for volume. You could also try using some dried fruit.

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recreationalcook on 7.17.2012

These look so good. I did the unfortunate thing of determining how many Weight Watcher’s points+ these would be (3.7 each) so I will make them when there will be a large group and I’ll only be tempted to eat one. Claire Marie please share your low carb diabetic version when you perfect it.

Christine on 7.16.2012

Is it possible to substitute honey or agave for the powdered sugar?

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    Amber {Sprinkled With Flour} on 7.17.2012

    Hi Christine. I’m not sure how a liquid sweetener would work, but you never know unless you try! Since these cookies are flourless, the powdered sugar helps the volume a bit.

Lee Ann on 7.16.2012

These flourless cookies look delicious! Thanks for posting this! :)
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Lee Ann H

Kim A on 7.16.2012

Just made these. Oh they are so GOOD!!!

Claire Marie @ Cooking With Claire Marie on 7.16.2012

Yum! I will absolutely be making these and soon. I love how they are flour free and I think it would be pretty easy to trade in some sugar substitute, unsweetened chocolate and unsweetened shredded coconut to make these low carb and diabetic friendly!

Jami on 7.16.2012

I have not had a good cookie – I kid you not – since I was diagnosed with celiac disease in January. And then I saw this recipe. Oh.my.word. Guess what I will be whipping up tonight? These look divine. Thank you for posting this – you just made my day.

Debbie K on 7.16.2012

Courtney – these look amazing but I really do not like coconut. Can you substitute something else or leave it out?

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    Amber {Sprinkled With Flour} on 7.17.2012

    Hi Debbie,
    You can certainly leave the coconut out if you don’t like it. You can try adding more nuts, dried fruit, or anything you think might be good!

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Courtney on 7.16.2012

So glad you liked them! They are one of our favorites–partially because they’re so delicious and partially because they’re so darn easy to make! Nothing beats a good review from a five year old. Thanks for trying these. :)

Amber on 7.16.2012

Is it really important the the chocolate chips are mini? Could you use the same amount of regular sized?

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    Amber {Sprinkled With Flour} on 7.16.2012

    Hi Amber,

    I’m sure using regular chocolate chips would work fine, you would just have bigger chunks of chocolate when biting into the cookie.

Nicole on 7.16.2012

These look really yummy. I’ll definitely have to try these, I love chocolate, almonds and coconut!

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Laurie {Simply Scratch} on 7.16.2012

Oh I’m with Heather… making these ASAP!

Heather (Heather's Dish) on 7.16.2012

this is being made TONIGHT!

Travis Cotton on 7.16.2012

Ive never tried any of these flourless recipes. Maybe I should lol.