Coconut Almond Sugar Cookies
Our Coconut Almond Sugar Cookies recipe starts with a mix and ends up tasting homemade! Coconut, almonds and extract combine with a storebought cookie mix for homemade goodness.
Servings: 24
Calories: 153kcal
Ingredients
- 1/2 cup shredded coconut
- 1/2 cup sliced almonds
- 1 pouch sugar cookie mix , such as Betty Crocker
- 6 Tbs. butter , at room temperature
- 1 egg
- 1/2 tsp. almond extract
- granulated sugar
- 24 whole almonds
Instructions
- . Preheat oven to 375F.
- Combine coconut and sliced almonds and then arrange in single layer on baking sheet. Bake until golden, about 4 minutes. Let cool.
- With mixer on medium-high combine sugar cookie mix, butter, egg and almond extract until a dough forms.
- Stir cooled toasted coconut almond mixture into dough until blended.
- Divide dough into 24 pieces. Shape each piece into a round ball. Arrange, in batches, on baking sheets.
- Fill one small bowl with cold water. Fill another small bowl with granulated sugar. Dip flat bottom of a glass into water, then dip into sugar to coat and gently press onto cookie dough balls to make 2-inch diameter round cookies.
- Press a whole almond into center of each cookie.
- Bake 10-12 minutes or until bottoms and edges are golden.
- Cool 3 minutes on baking sheet. Transfer to wire rack. Cool completely, if you can resist!
Notes
Swirls of Flavor Recipe Tips
- It’s important to toast the coconut and sliced almonds for a richer flavor
- Prefer another nut? Be sure to chop that nut before toasting
- Add your favorite sprinkles to the cookie dough
Nutrition
Calories: 153kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 92mg | Potassium: 51mg | Fiber: 1g | Sugar: 11g | Vitamin A: 97IU | Calcium: 18mg | Iron: 1mg