Coconut toasted almonds

Roasted Coconut Almonds | FIXED on FRESH Healthy Snacks

Published: · Modified: by Lauren · This post may contain affiliate links

Sweet and crunchy Roasted Coconut Almonds make a delicious and easy snack. These are great to go in your yogurt in the morning or to have as an afternoon snack.

Everything you need to know about Roasted Almonds

Roasted coconut almonds have become a big favorite of mine for breakfasts, lunch AND snacks. They go great with yogurt and fruit in the morning and make for an easy, on-the-go snack anytime.

6-ingredient Recipe

The best thing about this healthy snack is you only need 6 ingredients and a few minutes of prep time. After that, it's fairly hands off.

You mix together an egg white with vanilla extract in a medium mixing bowl until it's frothy (if you're using egg whites from a carton, the froth will probably not happen, I recommend the real deal here).

Fold some honey or syrup into the egg white, then coat the almond with the egg white mixture and a little salt. Toss the "coconut meal" into the bowl and coat the almonds evenly and you're ready to roast.

The coconut meal is simply unsweetened, shredded coconut pulsed in the food processor until it resembles coarse sand.

How to Roast the Almonds

Spread the almonds out evenly on a parchment-lined baking sheet and roast for 15 minutes. Flip the almonds with a large spatula and then roast for another 20 minutes and you just need to let them cool so the delicious coconut coating can get nice and crispy!

After the coconut gets crispy (5-10 minutes), store away for up to 2 months! I put a good amount in a mason jar and then put the rest in snack bags, portioned out to 1 ounce or 28 grams. That way I have some to grab and go when I need a quick snack to keep the hanger away.

Serving Suggestions

BREAKFAST. As I've mentioned these are awesome with yogurt and fruit. They're also great in oatmeal or chopped up with apple, banana and/or sweet potato to make a breakfast bowl or "noatmeal" (grain free oatmeal). Keep an eye out for any of these in a future recipe, because these all sound so good.

LUNCH. I am a sucker for a bomb bento box and these would go great in one. My son is a big fan of all the nuts and bento-box-style lunches, so they'll go in his too. They are also great chopped up on a chicken salad with some strawberries.

SNACK. I mean, this one's a little obvious. Have them alone, or with some fruit and veggies so really max out on your fiber intake, go here to find out why fiber matters and how much you need.

Roasted Coconut Almonds

Roasted coconut almonds are a simple, 5-ingredient, healthy snack or breakfast that requires very little effort and tastes amazing!

5 from 5 votes

AUTHOR : Lauren

Prep Time 8 mins

Cook Time 35 mins

Cooling Time 10 mins

Total Time 43 mins

Course Breakfast, Snack

Diet Paleo

Servings 18

Calories 169 kcal

  • 1 egg white
  • 1 teaspoon vanilla extract ((or coconut extract))
  • 3 tablespoons pure maple syrup or honey
  • 3 cups whole, raw almonds ((about 16 ounces))
  • 1 teaspoon salt
  • 1 cup unsweetened, shredded coconut
  • PREHEAT OVEN TO 300˚ and adjust oven rack to the middle position. Cover a large baking sheet with parchment and set aside. 

  • PLACE COCONUT INTO A BLENDER or food processor and pulse until it resembles a course sand. Set the coconut aside.

  • IN A MEDIUM BOWL, whisk the egg white and vanilla together until it is frothy. Then fold in the maple syrup until just incorporated. Add the nuts and salt, fold to completely coat the almonds in the egg white mixture. Then add the coconut and toss to coat evenly. 

  • POUR THE COATED ALMONDS OUT onto the baking sheet and spread out evenly. Bake at 300˚ for 15 minutes. Remove the nuts from the oven and gently flip them with a large spatula. 

  • PUT THE ALMONDS BACK IN THE OVEN and roast an additional 20 minutes or until golden brown. 

  • ALLOW THE NUTS TO COOL for 5-10 minutes to allow the coconut coating to crisp and enjoy!

Serving: 1ounceCalories: 169kcalCarbohydrates: 8gProtein: 6gFat: 14gSaturated Fat: 2gSodium: 66mgPotassium: 214mgFiber: 3gSugar: 3gCalcium: 70mgIron: 1. 1mg

Nutrition Information Disclaimer

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Coconut Almonds - Crazy for Crust

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Spiced and sweet nuts are my absolute favorite snack at any holiday or party. These Coconut Almonds are my new favorite addiction – savory nuts are coated in sweet coconut.

I’m pretty sure they’ll be your favorite new snack too. And they’re the easiest thing to make, so you can have them in no time at all.

If I were you, I’d be pretty darn happy to know me right now.

I love Trader Joe’s. It’s one of my favorite grocery stores and I could probably spend hours in there looking at every single little thing on every shelf. It’s probably good that our TJ’s is (1) some distance away and (2) always so crowded that “looking” at anything is a novelty. Most often, it’s reach-and-grab and get out of the way.

On my last excursion to TJ’s (I say it like it’s so far away – it’s really only about 15 minutes but it feels so much longer) I picked up a bag of these bad boys: Coconut Cashews. My mind was blown. I went to town on the bag and literally made myself sick on them.

Cashews are rich, didn’t you know?

Anyway I ran out of them and wanted more. But I wasn’t planning to go to Trader Joe’s anytime soon, so I made my own. But I used almonds because (1) cashews cost more than my car and (2) if I wanted to get cheap cashews I’d have to go to TJ’s and then I’d just get the real thing.

I always have almonds in my pantry. And they’re healthier and less fatty than cashews. Plus coconut with almond reminds me of Almond Joy.

That there is why you love me.

Mixed nuts (or nuts of any kind) are one of my favorite things to make because they’re so good, everyone loves them, and they’re so easy.

This recipe is no exception. It has only 3 ingredients: Coconut, Almonds, and Honey (or agave or maple syrup).

The method for this recipe is actually one I’ve used for years to make sweet and spicy walnuts at Christmas. That recipe is from one of the earliest issues of Rachael Ray magazine. Basically, you toast your nuts, add them to the sweet sticky binder (honey, in this recipe) and then top them with the coating.

I keep meaning to post the original recipe at the holidays, but until we get there, you can make these.

The Coconut Cashews from Trader Joe’s have a crunchy coconut coating. To try and replicate that with regular pantry ingredients, I toasted my shredded sweetened coconut before coating.

Warning: be sure to watch coconut very carefully when you’re toasting it. You can do it in the oven but I recommend you do it on the stove so you can watch it more closely. It won’t be toasted, won’t be toasted…then it’ll be burnt. And believe me – burned coconut makes your house smell horrible. So…just watch it.

Once the nuts are all coated in their coconut jacket, you lay them out on a cookie sheet to dry. Try to get them in a single layer and after an hour or so move them around a bit. After a couple of hours you can transfer them to an airtight container. They won’t be super sticky, but they won’t dry 100%.

The coconut adds a great compliment to the almonds and makes them more fun to eat. And if almonds aren’t your thing, you can use this same recipe with your favorite nut. I can’t wait to use cashews, macadamias, or pecans. All three would make me very happy at my next party.

If you’re ever at one of my parties and can’t find me, come look by the mixed nut bowl. That’s where I’ll be hiding (and hoarding all the pecans and brazil nuts).

And now, you can add coconut almonds to that list.


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  • 1 cup shredded sweetened coconut
  • 2 cups raw whole almonds
  • 2 tablespoons honey agave, or maple syrup
  • Place the coconut in a large frying pan over low heat. Stir often until the coconut begins to turn golden, then stir constantly until most of the coconut is a golden color. Immediately remove from heat to a bowl to cool slightly. Be really careful when toasting the coconut - it burns very fast and burned coconut smells really bad!

  • Place the cooled coconut in a food processor and pulse until small shreds remain. Set aside.

  • Preheat oven to 350°F. Place almonds on a cookie sheet lined with parchment paper or a silpat baking mat. Bake until toasted, about 5 minutes. Do not walk away from the stove, keep an eye on them.

  • While the almonds are toasting, place the honey (or agave or maple syrup) in a large bowl. When the almonds come out of the oven, immediately place them in the bowl and stir until they're all coated with the syrup. Sprinkle the coconut over the top and stir again to make sure they're all coated. Spread the almonds in a single layer on the cookie sheet and let dry for at least 2 hours, breaking them up as needed. They'll stay somewhat sticky but not clumpy once they've set.

  • Store in an airtight container for up to 1 week.

Nutritional information not guaranteed to be accurate

Click here to see more of my ULTIMATE COCONUT recipes!

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Last Updated on May 13, 2020

Almond Raffaello Coconut Cake easy step by step recipe

How to make a delicious Raffaello Coconut Cake with Almonds is a simple recipe. The recipe for a delicious cake based on the well-known and loved by many Raffaello sweets.


Cake with a diameter of 16 cm, weight without leveling 1.35 kg

Almond-coconut biscuit
Eggs 3 pcs
Sugar 120 g
Flour 110 g
Almond flour 70 g
Coconut flakes 30 g
Vegetable oil, odorless 30 g0009 Baking Powder 1 tsp

Coconut cream
White chocolate 200 g
Cream 33% 240 g + 50 g
Coconut chip 30 g
Mascarpone 320 g

Crushing filling Frinded almonds 70 g
Coconut shavings 30 g
Cricking waffles 30 g
White shock 75 g
Butter 25 g

How to cook Raffaello Coconut Cake with Almonds easy step by step recipe

1. First you need to fry separately almond flour and coconut flakes until golden and fragrant. During frying, the aroma will open, which will then turn into a biscuit. Add baking powder, toasted almond flour and coconut flakes to the sifted flour and mix with a whisk. Eggs must be carefully separated into whites and yolks so that not a drop of yolk gets to the whites. Start whipping the whites until uniform bubbles appear, then gradually add half the sugar and beat until the mass increases in volume, but the beak should remain elastic, not resistant.

2. Beat the yolks well with the other half of the sugar. They will lighten up considerably and become more voluminous. Add vegetable oil to the yolks and mix with a mixer. Add half of the dry ingredients and fold in with a spatula. Then add all the proteins and carefully, but as quickly as possible, combine them with the mass. Then add the second part of the dry ingredients and mix them in gently as well. Bake the dough in a 16 cm mold in an oven preheated to 180 C, the baking time will depend on the characteristics of your oven, approximately 35-40 minutes. We wrap the biscuit in cling film and send it to the refrigerator for 5-6 hours.

3. Coconut cream.
First you need to flavor with coconut. Combine the cream with coconut flakes, heat until steam appears, remove from the stove, cover with a lid and leave for several hours. Then strain the cream through a sieve to get rid of the coconut flakes. Add cream with the amount by which they have decreased. I have decreased by 50 g, I added fresh. Heat the cream until steaming and pour over the white chocolate. Mix well so that the chocolate is completely melted. Cover with cling film in contact with the surface and refrigerate for at least 8 hours, I always leave overnight. Add chilled ganache to cold mascarpone cheese and beat until a thick homogeneous cream, lumps of mascarpone should completely disperse. Do not whip the cream for a long time, as soon as it has become dense and homogeneous - it is ready!

4. Crispy filling.
Roast the almonds and cut into small pieces. Fry the coconut flakes until lightly browned. Melt the chocolate gently, add soft butter to it and stir until it is completely dispersed. Pour chopped almonds, coconut and waffle, mix quickly so that the chocolate envelops all the particles of the filling. This is necessary so that they do not have time to start to soak. Next, quickly spread the mass on a parchment or silicone mat in a thin layer and immediately put it in the freezer. When the mass has completely hardened, quickly chop it into small pieces with a knife so that the chocolate does not have time to start melting. Place in refrigerator until cake is assembled. All this will keep the filling crispy.

5. Assembling the cake.
Biscuit cut into 3 cakes. Cream, coconut cream or coconut milk work well as an impregnation. Soak the biscuit, apply a layer of cream, spread it evenly, make a side of cream that will hold the filling. Lay out half of the crispy filling. Before you cover with the next biscuit, grease it with a thin layer of cream so that it attaches to the filling. Repeat actions.

6. Place the cake in the refrigerator for at least 5 hours to stabilize. Align if necessary with any cream. I smoothed with white chocolate ganache. The cake is very tasty! Enjoy your meal!

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I sifted through the Internet in search of this cake, but I wanted it in your performance, and even wanted to contact you. To my delight, you posted it!!! Thank you so much!

Super!!! Bomb cake! I have made many cakes according to Lyuba's recipes, everything turns out and is very tasty. Thank you for the detailed recipes 🤗👍☺

Lyuba, you are a fine fellow. Everything that I did according to your recipes, everything turns out with a bang and without questions, everything is clear and clear.

I agree that the recipe is very successful. My assortment has replenished with one more new cake. Why do you 🙏🏻

Mmm !!! What deliciousness and beauty! Thank you very much Lyubochka, for the recipe, I take it in my piggy bank, I will definitely cook it !!!! Good luck and new ideas!!!!!

Luba, thank you very much for the recipe. My daughter's birthday is coming soon and she loves Raffaello sweets. I will cook this cake for her

Thank you for the recipe 🌷!!! can you replace regular cream with coconut? so as not to insist?

Lyuba, can I use coconut puree instead of shavings? And then the package is in the freezer, there is nowhere to apply

Lyuba, good evening) tell me what kind of substrates for cakes do you have? Is it homemade?

Thank you for the recipe, but please tell me, is it worth bothering with the fact that the coconut flakes give the cream its taste, if all the same, when eating the cake, the chips from the filling will still fall on the tooth, is it worth spending time straining the chips?

What a wonderful recipe 👌👍. We will try to cook, I have no doubt that everything will work out. You explain everything very well, just great. I have one question: what kind of waffle to take in a crispy layer, tell me 🙌

Lyuba, please tell me where you bought these glass bowls? Nowhere else can I find such deep and large ones.

Homemade chocolate with almonds and coconut recipe - European cuisine: Pastries and desserts. "Food"

Homemade Chocolate with Almonds and Coconut Recipe - European Cuisine: Pastries and Desserts. "Food"


  • Recipes
  • MAGAZINE "FOOD" No. 84 (146) School "Food" 0090
  • Ideas
  • Authors
  • Base
  • 9000

My Book of Recipes


Exclude the Ingredients


Revived “food”

9000 history


Anastasia Starikova



30 minutes

30 minutes

Author of the recipe

Author: Anastasia Starikova74 Recipe

Energy value for a portion






79 9000 9000 9000 9000 9000 kcal 9000 kcal 9000 kcal



* Calories based on raw foods





4 tablespoons

Coconut oil

100 ml


on the tip of a knife


2 tablespoons

Fry 9000 g 9000 g 9000 g

Coconut chip

1 tablesp

Cooking instructions

30 minutes


1Melt the coconut oil, add the honey - the mass should not boil!

2Add vanilla and cocoa, cook for a few minutes, stirring constantly with a wooden spoon.

3Pour in the chips and almonds.

4 Pour the chocolate into a foil-lined mold and place in the freezer for 15-20 minutes.

Recipe tip Remember that coconut oil melts already at 37 degrees, so do not make a strong fire, do not boil the oil - preserve its beneficial properties. And instead of honey, you can add sugar (but it will not turn out so useful), or stevia.

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Comments (2):

Daria SergeevaMay 24, 2017


It turned out something remotely similar to chocolate))) it's delicious for those who are on PP - because it's sweet) The mass did not harden, it remained sticky, so the foil cannot be torn off from it. Too much honey and not enough chocolate. And cocoa butter is also small (I think it doesn’t freeze because of this... Author, if you have the right dosages, write them in the comments!!! Because I liked the idea! I’ll also experiment for now)

Newred Newred27 September 2022


Just hardens without honey.

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