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.
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.
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
What You Need
- 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
How to Make It
- 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!
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.