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–+ servings
Baked cookies drizzled with dulce de leche.

Coconut almond dulce de leche cookies

5
AuthorMilena M
Crunchy, chewy, caramelly, and absolutely delisious!
Print Recipe Pin Recipe
Prep Time5 minutes
Cook Time30 minutes
Servings9 cookies

Equipment

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

Ingredients
  

  • 120 grams all-purpose flour, 1 cup
  • 100 grams desiccated (shredded) coconut, 1 cup
  • 75 grams almond, 1/2 cup, plus extra for decoration
  • 1 teaspoon Baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 50 grams coconut oil, 1/4 cup, melted
  • 1 teaspoon vanilla extract
  • 100 grams dulce de leche, 1/2 cup

Instructions

  1. Preheat the oven to 350F (180C).
  2. Line a baking tray with parchment paper.
  3. Melt the coconut oil.
  4. Chop the almonds.
  5. In a bowl, sift the flour and add coconut, chopped almonds, baking powder, and salt. Mix everything.
  6. In a separate bowl, whisk the egg. Add the cooled coconut oil and dulce de leche. Mix until smooth.
  7. Add wet ingredients to the dry. Stir everything together.
  8. Scoop out the dough and form a golf-size ball. Shape it into a cookie shape (see photos).
  9. Place each cookie on the baking tray, leaving about 1.5-2 inches of space between each one.
  10. This is optional, but you can decorate each cookie by gently pressing an almond at the center of each.
  11. Transfer to the oven. Bake for 25-30min. Time varies depending on your oven. Start checking after 20 minutes. When they become golden on top, they are ready.
  12. Pull them out and transfer them to a cooling rack. Once cooled, you can drizzle them with an extra dulce de leche.
  13. You can keep them at room temperature for up to a week. Or even better, in an airtight container for longer freshness.