<h1 class="pgc-h-arrow-right" > 4 raw almond coconut biscuits</h1>
These almond coconut cookies are easy to make – you only need four ingredients, and they're delicious.
If you like coconut, you'll love this recipe! These little almond coconut cookies taste like almond candy bars.
The first four ingredients of a traditional almond chocolate bar are: corn syrup, sugar, coconut and vegetable oil.
Four ingredients you'll need:
Unsweetened coconut flakes
Dark Chocolate Chips - You can use mini or regular chocolate chips. If you want these cookies to be vegan, be sure to use dairy-free chocolate chips
Salted almonds
Sweetened condensed milk
Sugared refined coconut milk
Recently I made vegan and dairy-free foods made with sugar-sweetened condensed milk! It is the perfect non-dairy alternative to traditional sweet condensed milk. For these cookies, I use the Let's Do Organic brand, which can be found at Whole Foods, Thrive Market, or other natural food stores. If you are interested you can make your own sweet condensed milk coconut milk.
One thing to note: The concentrated coconut milk you need to add sugar is liquid. If it's too thick it's going to be hard to pour out, you just need to heat it up a bit. You can do this by adding sugared condensed milk to a small saucepan and heating ultra-low heat until the mixture is liquid. Don't heat it for too long because you don't want coconut juice to get too hot. Simply remove from the heat and let it cool for a few minutes. If you don't let it cool long enough, it will melt the chocolate chips.
<h1 class="pgc-h-arrow-right" > how to make almond coconut biscuits</h1>
This recipe is very simple and similar to making almond cookies. In a bowl, mix shredded coconut, almonds, chocolate chips and sweet condensed milk. Stir until the mixture is sufficiently wrapped in coconut milk.
Scoop out the dough with a cookie spoon and place on a cookie board covered with parchment. Note: The dough will be sticky, but that's okay. Use a spoon or your fingers to lower each cookie a bit. If the dough sticks to your fingers, wet them with a little water. Bake until the edges are golden brown, then cool completely on a baking sheet and serve.
<h1 class = "pgc-h-arrow-right" > 4 kinds of raw coconut almond biscuits</h1>
Preparation time: 10 minutes
Cooking time: 14 minutes
Total time: 24 minutes
Yield: 18 species
Diet: Vegan
description
These coconut almond cookies are easy to make – you only need four ingredients, and they're delicious. No one would have guessed that they were vegan and gluten-free.
<h1 class="pgc-h-arrow-right" > ingredients:</h1>
2 cups unsweetened coconut flakes
1/2 cup dark chocolate chips (mini or regular)
3 tablespoons chopped salted almonds
3/4 cup sweet condensed milk
<h1 class="pgc-h-arrow-right" > operating instructions</h1>
Preheat oven to 325 degrees Fahrenheit.
Spread parchment paper on a large baking sheet and set aside.
Check that your sweetened condensed milk is in liquid. If yes, you can skip this step. If not, pour the sugared condensed milk into a small pot and heat it at low temperatures until the mixture becomes liquid. Don't heat it for too long because you don't want coconut juice to get too hot. Turn off heat and cool for a few minutes.
In a medium-sized mixing bowl, combine coconut flakes, chocolate chips, chopped almonds and liquid condensed milk. Stir until everything is adequately covered with coconut milk. The dough will be sticky/wet, that's okay.
Scoop out the dough with a medium-sized cookie spoon and place on your prepared baking sheet with parchment paper.
Using the back of a spoon or your fingers (wet with water), flatten each cookie.
Bake for 12 to 14 minutes, or until the coconut flakes start to turn golden brown.
Let it cool completely on a baking sheet before serving. Store cookies in an airtight container at room temperature or in the refrigerator for longer storage. Cookies can be kept in the refrigerator for at least 7 days.
< h1 class="pgc-h-arrow-right" > comment</h1>
1 can (7.4 ounces) of sweet condensed milk is about 3/4 cup, and a batch of my homemade sweet condensed milk is also 3/4 cup.
If your condensed milk is already liquid and easy to pour out, the third step is optional, but I noticed that canned sweet condensed milk seems to harden in the refrigerated place.
You can use mini or normal size chocolate chips. For vegetarian cookies, be sure to use dairy-free chocolate chips.
Category: Desserts
Method: Baking
Cuisine: American cuisine
<h1 class="pgc-h-arrow-right" > nutrition</h1>
Serving Size: 1 cookie
Calories: 113
Sugar: 7 g
Sodium: 3 mg
Fat: 9 g
Saturated fat: 7 g
Trans fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg
Raw coconut almond cookies do you like this recipe?