COCONUT ALMOND DULCE DE LECHE COOKIE RECIPE
Crunchy, chewy, caramel-y, and absolutely delisious!
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.