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Coconut almond and dulce de leche cookies

By Milena M Leave a Comment

Coconut almond dulce de leche cookies on a wooden cutting board with a yellow napkin under the board. Small plate with dulce de leche in it on the upper right side. Small glass bowl with shredded coconut on the left side next to the cutting board. Three cookies scattered in front of the board. Few almonds and shredded coconut sprinkled around. Little white vase with green plants peeking from the upper left corner.
Coconut almond dulce de leche cookies on a wooden engraved plate. One of the cookies is leaning on the side of the plate. Yellow napkin underneath. Almonds and shredded coconut sprinkled around.
Baked cookies drizzled with dulce de leche.
Cookies on a round black cooling rack. Yellow napkin under neath. Two cookies on the side and almonds scattered around. Small glass ramekin with shredded coconut on the right side.
Cookies on a wooden cutting board with a yellow napkin under the board. Small plate with dulce de leche in it on the upper right side. Small glass bowl with shredded coconut on the left side next to the cutting board. Three cookies scattered in front of the board. Few almonds and shredded coconut sprinkled around. Little white vase with green plants peeking from the upper left corner. A hamd holding a spoon over the cookies and drizzling sauce over them.
Cookie with a almond in the center and dulce de leche sauce dripping over it.

These Coconut Almond and Dulce de Leche Cookies are made to love! The beautiful combination of dulce de leche, coconut, and crunchy almonds makes the perfect cookie to enjoy any time you crave something sweet and tasty.

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Coconut almond dulce de leche cookies on a wooden cutting board with a yellow napkin under the board. Small plate with dulce de leche in it on the upper right side. Small glass bowl with shredded coconut on the left side next to the cutting board. Three cookies scattered in front of the board. Few almonds and shredded coconut sprinkled around. this recipe
Table Of Contents
  1. What is Dulce de leche?
  2. Why do I like this recipe?
  3. How to make coconut almond and dulce de leche cookies?
  4. COCONUT ALMOND DULCE DE LECHE COOKIE RECIPE

The day I came up with this recipe was one of those rare days when the wifi went down and I had to change my plans. But, then this goodness came to life, and life was good again.

I didn’t really plan for it. After taking a look in the pantry, I saw the shredded coconut and knew I wanted to make something with it. Then, I looked at The Flavor Bible for inspiration and flavor combination ideas. And in less than an hour, I had crunchy, chewy, caramel-y bites of joy.

Ingredients and preparation are simple. Mix the dry ingredients. Mix the wet ingredients. Combine. Bake. Done.

What I want to talk about a little is the Dulce de leche. I know it can be hard to find it sometimes, but luckily you can make it yourself.

What is Dulce de leche?

Dulce de leche is made with milk and sugar, which has been cooked for a few hours till it becomes thicker and darker in color. It’s most similar to caramel. It has the same color and consistency, and even the taste is similar. Caramel, on the other hand, is made with sugar, butter, and cream. And the process of making caramel is much quicker.

The great thing about Dulce de Leche is that if you can’t find it in the store, you can easily make it yourself. All you need is milk and sugar. You can add vanilla if you fancy, but that’s all you need. …and time.

Another option, which is often used, is to boil a can of condensed milk, which will turn into dulce de leche.

The way you do it is to put the can in a dip saucepan or pot filled with water. The water needs to cover the can completely throughout the whole time while cooking.

It will take about 3-4 hours, which means the water will be evaporating during that time. You need to keep an eye on it. If the water starts to lower, you might need to add more. The reason for keeping the can underwater the whole time is to prevent it from exploding.

Why do I like this recipe?

What I like about these cookies is not only how easy they are to make, but also how versatile they are. You can actually eat them as a snack, on the go, add them to your kids’ lunchboxes, or just have them with a glass of milk or cuppa coffee.

They can easily count as a healthy-er snack.

No added sugar, except the one in the dulce de leche, no saturated oils, and no unnecessary ingredients.

Let me show you how to make them.

How to make coconut almond and dulce de leche cookies?

Note: For exact measurements, see the recipe card below.

A glass bowl with flour. Small bowl with dulce de leche. Small glass ramekin with baking powder, salt, and vanilla. wooden cutting board with one egg on the corner and chopped almonds with a knife peeking in. A measuring cup with melted coconut oil. Small bowl with shredded coconut.
Ingredients.
A glass bowl with flour, coconut, and chopped almonds mixed in.
Mix dry ingredients.
Hand holding a small bowl and pouring dulce de leche into another bowl with egg mixture and a whisk inside.
Mix wet ingredients.
Stainless still bowl with dulce de leche egg mixture. Whisk being hold above with the liquid dripping.
Whisk eggs, coconut oil, vanilla, and dulce de leche.
Dulce de leche egg mixture being poured into a glass bowl filled with flour, coconut and chopped almonds.
Add liquid to the dry mix.
Glass bowl with cookie dough and a spoon inside.
Stir till incorporated.

Have all your ingredients ready. Sift the flour into a bowl. Add the coconut and chopped almonds, baking powder, and salt.

In a separate bowl, whisk together the egg, melted coconut oil, vanilla extract, and dulce de leche.

Mix the wet and dry ingredients together until well combined.

A hand holding a spoon with a cookie dough in it. Baking tray lined with parchment paper on left side. Glass bowl with cookie dough on the right side.
Use a spoon or cookie scoop to create each cookie.
A hand holding a cookie shaped dough. Glass bowl with cookie dough and a spoon inside. A baking tray lined with parchment paper next to the bowl.
Form a boll and then press it into a cookie shape.
Baking tray lined with parchment paper and cookies on it. A hand adding an almond on top of each cookie.
Decorate with almonds on top.
Raw cookies on a baking tray lined with parchment paper.
Arrange the cookies leaving some space between each one.
Baked cookies on a baking tray lined with parchment paper.
Bake for 25-30min.

Use a spoon or a cookie scoop to create each cookie. Wet your hands so the dough doesn’t stick to them. Roll a ball and then press on it to create the cookie shape. Place them on a baking tray lined with parchment paper. Leave about 1.5 inches (4 cm) of space between each cookie.

Bake at 350°F (180°C) for about 25–30 minutes, depending on your oven. When the cookies are golden on top, they are ready. Pull them out and transfer them to a cooling rack. Once they are cooled, I like to drizzle them with extra Dulce de leche on top. Messy, but so good!

Baked cookies drizzled with dulce de leche.

I hope you’ll give them a try and love them as much as I do. And don’t forget to let me know when you do try them. You can leave a comment below or get in touch with me through my contact page, Instagram, Facebook, or Pinterest.

If you like chocolate, I also have a similar Almond coconut chocolate cookie recipe which is also super-duper delicious. It also happens to be gluten-free and can easily be made dairy-free.

Happy baking!

Baked cookies drizzled with dulce de leche.

COCONUT ALMOND DULCE DE LECHE COOKIE RECIPE

Milena M
Crunchy, chewy, caramel-y, and absolutely delisious!
5
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Course Dessert
Cuisine International
Servings 9 cookies

Equipment

  • Baking tray
  • Cookie scoop
  • Whisk
  • Mixing Bowls
  • Parchment Paper

Ingredients
  

  • 120 g AP Flour 1 cup
  • 100 g Desiccated/shredded coconut 1 cup
  • 75 g Almond 1/2 cup, plus extra for decoration
  • 1 t Baking Powder
  • 1/4 t Salt
  • 1 Egg
  • 50 g Coconut Oil 1/4c, melted
  • 1 t Vanilla Extract
  • 100 g Dulce de Leche 1/2 cup

Instructions
 

  • Pre-heat the oven to 350F (180C)
  • Line a baking tray with parchment paper.
  • Melt the coconut oil.
  • Chop the almonds.
  • In a bowl sift the flour, add coconut, chopped almonds, baking powder, and salt. Mix everything.
  • In a separate bowl whisk the egg. Add the cooled coconut oil, and Dulce de Leche. Mix till smooth.
  • Add wet ingredients to the dry. Stir everything together.
  • Scoop out the dough and form a golf size ball. Shape it into a cookie shape (see photos).
  • Place each cookie on the baking tray leaving about 1.5-2 inches distance between each one.
  • This is optional but you can decorate each cookie by gently pressing an almond at the center of each.
  • Transfer to the oven. Bake for 25-30min. Time varies depending on your oven. Start checking after 20min. When they become golden on top, they are ready.
  • Pull them out and transfer them to a cooling rack. Once cooled you can drizzle them with an extra Dulce de Leche.
  • You can keep them at room temperature for up to a week. Or even better, in an airtight container for longer freshness.
Keyword almond, coconut, cookies, dulce de leche
Tried this recipe?Mention @crumblesofhealth or tag #crumblesofhealth
Coconut almond dulce de leche cookies laying on a wooden cutting board. One of them is broken in half. Yellow napkin underneath the board. Three almonds scattered around and coconut shreds sprinkled.
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Filed Under: All Recipes, Cookies & Bars, Desserts Tagged With: almond, coconut, coconut almond dulce de leche cookies, cookies, dulce de leche

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