Peach Almond Coconut Cookies
Peach Almond Coconut Cookies have a lot going for them. I love peaches and just can’t seem to get enough of them. Add a few of my other favorite ingredients like almonds and coconut and you have a match made in heaven. These cookies are crunchy rather than soft. The almonds and coconut add a nice, chewy texture. I left off cinnamon so you can really savor the other flavors instead.
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Back in July, our harvest of six peach trees came in rapidly. Unfortunately, I only got about a third of the harvest in and made desserts before I had to start packing up all of our belongings as we sold our house and had to be out in a couple of weeks. I will say taking care of peach trees is not for the faint of heart–nor is it cheap!
Peach trees are a lot of work – at least here in Texas. We spent many hours spraying (with an organic spray), pruning and then harvesting the peaches. We had one peach tree that was a white peach flesh, one that yielded tear-drop shaped peaches, and most of them were cling rather than freestone peaches. Cling peaches are a lot harder to cut up than freestones. Regardless, our days as peach tree owners are over. From now on I’ll have to get my peaches at the grocery store like everyone else!
We have about four to five months before our new home is ready, and we are definitely not planning to plant any more peach trees. Even still, that doesn’t mean I won’t be able to enjoy lots of fresh peach desserts each summer and fall. 🙂 We’ve already had several kinds of muffins, cakes and cookies and peaches are still available in the stores so more will be on the way!
I loved these scrumptious Peach Almond Coconut Cookies. And, if you enjoy crunchy cookies, I’ll think you’ll like them too. If you’re looking for a crunchy cookie and a great way to use fresh peaches, then give Peach Almond Coconut Cookies a try. You will see them disappear so quickly, you will be amazed.
Peach Almond Coconut Cookies have a nice crunchy texture.
Each cookie is filled with peaches, almonds and coconut.
Here’s a bite of one of the cookies.
Here’s what I did.
I used these ingredients.
Place softened butter in a mixing bowl. Add eggs, sugar, brown sugar, salt, baking soda and vanilla.
Cream with an electric mixer until smooth.
Add UNBLEACHED flour. Bleached flour toughens baked goods. Add almonds, peaches and coconut.
Stir ingredients with a wooden spoon until combined. Spray cookie sheets with cooking spray. Scoop dough with a small cookie scoop and place on prepared cookie sheets.
Bake at 350 for about 12-15 minutes or until done.
Serve Peach Almond Coconut Cookies with a tall glass of milk.
Every bite of Peach Almond Coconut Cookies is superb.
Here’s the recipe.
PEACH ALMOND COCONUT COOKIES
(My own concoction)
Peach Almond Coconut Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut, pare and peel peaches
- 1 nut chopper if almonds are not previously sliced or slivered
- 1 cookie scoop
- 1 spatula
Ingredients
- 1/2 cup unsalted butter softened, (1 stick)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 cups peaches diced and peeled
- 1 cup sweetened coconut
- 1 cup almonds chopped or sliced
Instructions
- Pre-heat oven to 375°F.
- Spray cookie sheets with cooking spray.
- In a large bowl, cream the butter, sugars, eggs, vanilla, baking soda and salt together with an electric mixer until well combined.
- Stir in flour, peaches, coconut and almonds.
- Scoop dough with a cookie scoop and place on prepared cookie sheets.
- Bake for 12 to 15 minutes or until done.
- Rotate cookie sheets on oven racks every six minutes of baking time.
- (My cookies took 20 minutes to bake).
- Cool completely.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- ½ cup (1 stick) [url href=”http://www.landolakes.com/” target=”_blank”]Land O’ Lakes[/url] unsalted butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 1 ½ teaspoons vanilla
- 3 cups [url href=”http://www.goldmedalflour.com/” target=”_blank”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 teaspoons baking soda
- ½ teaspoon salt
- 2 ½ cups diced, peeled peaches
- 1 cup sweetened coconut
- 1 cup chopped or sliced [url href=”http://www.fishernuts.com/” target=”_blank”]Fisher[/url] almonds
- Pre-heat oven to 375°F.
- Spray cookie sheets with cooking spray.
- In a large bowl, cream the butter, sugars, eggs, vanilla, baking soda and salt together with an electric mixer until well combined.
- Stir in flour, peaches, coconut and almonds.
- Scoop dough with a small cookie scoop and place on prepared cookie sheets.
- Bake for 12 to 15 minutes or until done.
- (Mine took 20 minutes).
- Cool completely.
If you enjoy peaches, you’ll love these delicious cookies.
Put a plate of these delectable cookies out on your kitchen counter and watch them disappear!
You may also enjoy these delicious recipes!
Peach Almond Coconut Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut, pare and peel peaches
- 1 nut chopper if almonds are not previously sliced or slivered
- 1 cookie scoop
- 1 spatula
Ingredients
- 1/2 cup unsalted butter softened, (1 stick)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 cups peaches diced and peeled
- 1 cup sweetened coconut
- 1 cup almonds chopped or sliced
Instructions
- Pre-heat oven to 375°F.
- Spray cookie sheets with cooking spray.
- In a large bowl, cream the butter, sugars, eggs, vanilla, baking soda and salt together with an electric mixer until well combined.
- Stir in flour, peaches, coconut and almonds.
- Scoop dough with a cookie scoop and place on prepared cookie sheets.
- Bake for 12 to 15 minutes or until done.
- Rotate cookie sheets on oven racks every six minutes of baking time.
- (My cookies took 20 minutes to bake).
- Cool completely.