Buttery Almond Coconut Cookies

Garrison Wayne


I have always loved Coconut “anything”. I especially love Coconut Macaroons,....but I also love the flavor of butter in cookies. I combined my two loves with the delicate addition of almond in this truly delicious cookie. Follow the ingredient list with no substitutions, and you will fall in love with this cookie. They keep well and even improve after a couple of days.....if they last that long!

I do hope you enjoy my new original recipe.


☆☆☆☆☆ 0 votes

32 cookies
25 Min
1 Hr


  • 1 1/2 stick
    butter, unsalted
  • 1 1/2 c
    powdered sugar
  • 1 large
  • 1 c
    cake flour or pastry flour (not whole wheat)
  • 1/2 c
    almond meal
  • 3/8 tsp
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1 tsp
    pure vanilla extract (good quality)
  • 1/2 tsp
    almond extract (not imitation)
  • 3 c
    sweetened coconut flakes

How to Make Buttery Almond Coconut Cookies


  1. With a stand mixer or hand mixer, cream butter (which needs to be softened) with the powdered sugar. Add the egg and mix well.
  2. Mix all dry ingredients together (do not include the coconut). Stir in the dry ingredients to combine with the beaten sugar, eggs and butter. Stir in extracts and mix well.
  3. Stir in the coconut flakes by hand until well distributed.
  4. Form up 1 1/4 inch balls of dough and place 9 at a time on a lightly greased cookie sheet or alternately on parchment paper.
  5. Bake, 1 sheet at a time in a 350 degree oven (325 degrees for convection) for about 15 minutes.
  6. Remove from oven and let cool, only slightly....say less than a minute, then transfer to a rack to cool completely with a spatula. Do not stack.
  7. Store in an airtight container between layers of wax paper. Makes around 32 irresistible cookies.

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