Strawberry Coconut Cookies

Jasmine Schmalhaus - The Upside Blog |

by | Updated: December 4th, 2016

Sun-dazing with a sundae on Sunday. That’s the perfect way to close out a hectic week – literally the cherry on top. There’s something about ending on a sweet note that makes you warm and fuzzy inside; it’s as if whatever happened before this moment is irrelevant now that you’re enjoying dessert. But you don’t need a mound of ice cream to get those feels. Coconut-flecked coconut cookies can have a greater impact, transporting you to a tropical paradise that seems so far away. Talk about sweet! And the cherry on top? Well, it’s actually a strawberry.

One coconut cookie with a strawberry slice on top on parchment paper

Strawberry Coconut Cookies


¾ cup almond flour
¾ cup coconut flour
1/3 cup coconut sugar
2 Tbsp. melted coconut oil
1 egg
1 cup unsweetened shredded coconut
Sliced strawberries


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, combine flours, sugar, coconut oil and egg. Whisk until well combined and forms a good dough consistency.
  3. Add shredded coconut, stirring to incorporate.
  4. Roll dough into balls and flatten on prepared baking sheet. Top each cookie with a sliced strawberry. Sprinkle on more coconut, if desired.
  5. Bake 10 – 12 minutes, or until edges begin to crisp.