Kokos-Mandel Schnitten - Coconut almond slices prepared in a bowl

Coconut and Almond Slices

With coconuts and almonds, wonderful baking recipes can be whipped up. These delicate and light coconut and almond slices are sweet little snacks that fit perfectly on the biscuit plate next to gingerbread, vanilla crescents and Linzer cookies.

Difficulty

Cost

Preparation Time

20 min.

Waiting Time

30 min.

Ingredients

6 Servings

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For the blackberry and chia jam

  • 6 tbsp blackberry jam
  • 1 tbsp chia seeds

For the coconut layer

  • 100 g desiccated coconut
  • 2 tbsp agave syrup
  • 2 tbsp coconut oil

For the dough

  • 100 g desiccated coconut
  • 100 g almonds
  • 50 g wheat flour
  • 3 tbsp brown cane sugar
  • 0.25 tsp vanilla extract
  • 0.5 tsp baking powder
  • 1 pinch salt
  • 2 tbsp coconut oil
  • 150 ml Joya Almond Oat Drink

Instructions

  1. For the base layer, mix the grated almonds, desiccated coconut, cane sugar, flour, baking powder, salt and vanilla extract in a large bowl. Mix the Joya Almond Oat Drink and the coconut oil well and then add to the dry ingredients. Stir slowly until everything is well mixed.
  2. Place the dough in a square baking tin lined with baking paper (approx. 24 x 24 cm - otherwise just use half a baking tray) and bake for approx. 10 minutes at 180°C (convection).
  3. Meanwhile, mix the chia seeds into the jam and let it steep briefly. For the coconut layer, mix the desiccated coconut with the coconut oil or the coconut cream and the sweetener using a powerful mixer or food processor, until a semi-solid mixture has formed.
  4. Remove the prebaked base from the oven briefly and spread the jam evenly on top. Then top it with the coconut mixture and bake in the oven for another 10 minutes until the coconut top has turned a light golden brown.
  5. Remove the finished coconut and almond slices from the oven and allow to cool completely. Cut into slices and, if you like, glaze with dark chocolate.

Instead of blackberry jam, blackcurrant or raspberry jam also work very well.
Thanks to Eat with Andrea for this recipe!

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