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.
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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