Posted on Friday, March 20, 2020 in
Snack Recipes
These coconut and almond cookies are the perfect mix of creamy coconut flavor and crunchy almond texture — a deliciously simple dessert inspired by traditional Portuguese baking. Made with coconut flour, milk, sugar, and egg yolks, the cookies are hand-shaped and baked until golden. The chopped almonds add a toasted aroma and subtle crunch that balance the rich sweetness of the coconut. Easy to prepare in under 45 minutes, this recipe yields soft, chewy cookies with crisp edges — ideal for coffee breaks, afternoon snacks, or gifting. Whether you’re exploring Portuguese sweets or simply love nutty, coconut-infused desserts, these cookies deliver pure homemade comfort with every bite.
| Preparation time | 10 min |
| Cooking Time | 30 min |
| Ready In | 55 min |
| Level of Difficulty | Very Easy |
| Servings | 15 |
Nutrition Facts (Per Serving)
| Calories | 405 |
| Fat | 10g |
| Carbs | 67g |
| Protein | 12g |
Ingredients
5 cups of coconut flour4 cups of milk3 cups of sugar4 egg yolks1/2 cup of chopped almonds
Get Portuguese ingredients 
Preparation
This recipe makes about 30 cookies, depending on the size.
- In a large saucepan, add the coconut flour, sugar and milk and cook over low heat, stir until the mixture thickens and set aside for 15 minutes.
- After 15 minutes, add the egg yolks one at a time and let it thicken.
- With your hands mold the dough into balls and place them on a tray lined with parchment paper.
- Sprinkle the cookies with the chopped almonds and bake at 180°C or 350°F for about 30 minutes.
Recipe & Photo Credit: blog.giallozafferano
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