Coconut Almond Cookies


  • 1 cup unsweetened desiccated coconut
  • 3/4 cup almond meal
  • 1 egg or 1 flax egg if vegan
  • 4 tablespoons extra virgin coconut oil at room temperature, soft not melted or soft butter
  • 4 tablespoons rice malt syrup or honey or maple syrup or 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon - optional
  • 1 pinch ground nutmeg - optional
  • 1 pinch ground ginger - optional


  • 1/4 cup dark cocoa chocolate >70% ,melted
  • 3 teaspoons unsweetened desiccated coconut
  • 1 teaspoon extra virgin coconut oil


  1. Preheat oven to 180C (360F). Lay a cookie sheet with baking paper. Set aside.
  2. In a food processor, with the S blade attachment, add all the cookie ingredients.
  3. Process on medium speed until all the ingredient comes together crumble. Transfer the dough into a bowl, form a ball with your hands and refrigerate 15-20 minutes.
  4. Grease your hands with a tiny amount of coconut oil and form 4 large cookie balls or 8 small cookie balls - as you like, gently rolling the cookie dough between your hands to form balls.
  5. Place the balls on the baking tray covered with baking paper.
  6. Press each ball with your fingers to form thick flat round cookie - about 1 cm thickness.
  7. Bake at 180 C (360 F) for 12 minutes or until the sides are golden brown.
  8. Cool down on the cookie sheet for 20 minutes, they will harden slightly when cooling down.
  9. Transfer onto a cookie rack to fully cool down then decorate.


  1. Melt the dark chocolate and coconut in the microwave. The process by 30 seconds burst, giving a good stir each time to avoid the chocolate to burn.
  2. Dip half of the cookie into the melted chocolate then dip into desiccated coconut or sliced almonds. Dry on a cooling rack. Place the rack a few minutes in the fridge to set the chocolate shell quickly.
  3. Store up to 5 days in a cookie jar.