Coconut almond dulce de leche cookies
Crunchy, chewy, caramelly, and absolutely delisious!
Servings 9 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
- Preheat 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 and 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 until 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 of space 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 20 minutes. 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.