These coconut cloud cookies are airy, soft and chewy. They only need 4 ingredients and don’t require any wheat flour, dairy, butter or oil. They are an easy one bowl recipe that takes only a few minutes to prepare.
A stack of four coconut cloud cookies
These coconut cloud cookies are such a fun cookie to eat. They are chewy around the edges and have a pillowy soft center. This is my go-to quick cookie recipe to prepare because the dough comes together in about 3 minutes and you can mix it by hand.

Ingredients

  • Almond flour
  • Egg
  • Sugar
  • Shredded coconut

Almond flour: This recipe uses superfine almond flour. Almond flour is the key to giving the cookies a very chewy texture.

Egg: Egg is used as a binder and provides structure for the cookies.

Sugar: The cookies are sweetened with regular granular sugar. The combination of regular granular sugar and almond flour produces a chewy cookie. The texture will not be chewy if you use a sugar alternative. Sugar is also used to give the cookies their crackly appearance and slightly sparkly surface

Shredded coconut: I recommend using finely shredded unsweetened coconut. The shredded coconut gives the cookies their coconut flavor and absorbs some of the moisture from the dough. Finely shredded will make it easier to eat and chew the cookies.

How to Make Coconut Cloud Cookies

  • Add the almond flour and sugar and whisk until evenly combined. Mix in the egg until fully incorporated.
  • Stir in the coconut. The mixture should be like a thick sticky dough. Allow the dough to rest for about 5 minutes which gives the coconut time to absorb some of the excess moisture.
  • Use a cookie scoop to scoop the dough. Roll the dough portions into smooth balls.
  • Press the top of each cookie ball in sugar. Then place onto your prepared baking sheet and press down on the dough ball to form a thick disk.
  • Bake cookies until lightly browned around the edges. Allow the cookies to fully cool and set before eating.

Coconut cloud cookies after baking

Texture

These cookies are chewy around the edges and have a soft, airy, pillowy center. When you bite in, you might even hear a very light whooshing sound, similar to the sound of laying your head onto a pillow. They are best consumed within a few days of baking. They lose some of the chewy and airy texture when stored more than a few days.
A bite taken from a coconut cloud cookie

Expert Tips

  • Make sure to use superfine almond flour. Regular almond flour is not fine enough.
  • The combination of almond flour and regular sugar produces a chewy cookie. If you substitute the sugar, the cookie texture will not be the same.
  • The cookies get their crackly surface from dipping the tops of the cookie dough balls in sugar.
  • You can add a little more coconut if you prefer a strong coconut flavor.

Coconut cloud cookies with a crackly top

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5 from 5 votes

4 Ingredient Coconut Cloud Cookies

These coconut cloud cookies are airy, soft and chewy. The cookies need just 4 ingredients and take only minutes to prepare. The cookies also don't contain any wheat flour, dairy, butter or oil.
Servings: 11 cookies
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
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Ingredients

  • 1 cup + 2 tbsp (99g) superfine blanched almond flour, see note for measuring
  • 1/2 cup (104g) granulated white sugar, plus an additional 2 tbsp for rolling the cookie dough balls
  • 1 large egg
  • 1/4 cup (26g) unsweetened finely shredded coconut

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  • In a large mixing bowl, add almond flour and sugar (1/2 cup). Whisk until evenly combined. Then add in the egg. Mix with a spatula until the egg is fully incorporated and you have a thick sticky dough. Initially, your dough may seem too dry, but if you continue to mix, the almond flour will continue to absorb the moisture from the egg until all of the flour is incorporated into the dough. Stir in the shredded coconut until evenly mixed in. The coconut should thicken the dough a little more. Let the dough sit for about 5 minutes.
  • Add 2 tbsp sugar to a small bowl and set aside. Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release it onto your prepared baking sheet. Take each dough ball and roll between your palms to form smooth balls. The dough will be a little soft, but you should be able to form into balls. Gently dip the top of each ball in sugar. Place the coated balls back onto the prepared baking sheet (with the dipped sugar side facing up) and press down lightly on each one to form a thick round disk, about 1/2 inch thick. Space the cookies so they have about 1 inch space between each one.
  • Bake cookies for about 13-15 minutes or until the cookies are done. When the cookies are done, the edges should be set and lightly browned and the cookies should be puffed up and have a crinkle surface. Let the cookies fully cool on the baking sheet before removing and eating. This will allow them to develop their chewy texture. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.

Notes

  • The cookies will only develop a crackly surface if you dip the tops in the sugar.
  • Almond flour note: When measuring almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe.
  • Make sure to use superfine blanched almond flour. Regular almond flour or almond meal are not fine enough. I used Amazon Fresh superfine almond flour.*
  • I used Bob's Red Mill unsweetened finely shredded coconut.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 110kcal, Carbohydrates: 11g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Sodium: 7mg, Fiber: 1g, Sugar: 9g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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