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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:

Cook Time:

Difficulty: Easy

Servings: 18

18

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.

Avatar of Sarah

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.

Avatar of Terri @ that's some good cookin'

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?