Coconut Almond Sourdough Crackers
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Coconut Almond Sourdough Crackers are sweet crackers with the perfect amount of crunch similar to biscotti. They’re great for pairing with coffee or tea and have a subtle taste of caramel with the sweetness of coconut.
Looking for other sourdough discard crackers? Try our parmesan sourdough crackers and cheesy sourdough discard ranch crackers.
Sourdough Cracker Tips
Tips
- Use sourdough discard that’s cold, straight out of the fridge, or room temperature. Either works.
- Make sure to pour any “hooch” off the starter before making the crackers.
- If the edges of the crackers brown before the center, you can remove the edges and put the coconut sourdough crackers back in the oven to finish baking.
- The dough is very thick and sticky. We recommend greasing an offset spatula to help spread the dough onto the parchment paper.
- Use a silicone mat to make spreading the dough easier.
- Adjust the baking time and rotate the pan if needed. Every oven cooks a little differently, so it may be necessary to adjust the cooking time slightly and rotate the pan halfway through.
How to Store Leftover Coconut Almond Crackers
Room Temperature: Allow the sourdough crackers to cool completely then store in a sealed container or jar. We prefer to enjoy them within 1-2 days, but they’ll store for up to 1 week.
FAQs
More Sourdough Recipes You May Love
Ingredients
- ⅓ cup + 3 tablespoons granulated sugar, divided
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup sourdough discard
- ½ cup almond flour
- ½ cup all-purpose flour
- ½ cup sweetened coconut flakes
- ¼ cup sliced almonds
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F, and prepare a large baking sheet by lining with parchment paper or a silicone baking mat.
- In a large bowl, combine the melted butter, ⅓ cup of sugar and vanilla.2 tablespoons unsalted butter1 teaspoon vanilla extract
- Add the other ingredients, except the remaining sugar, and mix until a thick batter forms.1 cup sourdough discard½ cup almond flour½ cup all-purpose flour½ cup sweetened coconut flakes¼ cup sliced almonds½ teaspoon ground cinnamon¼ teaspoon salt
- Use a greased, offset spatula to spread the batter over the prepared baking sheet in a thin, even layer.
- Bake for 15 minutes then remove from the oven. Cut the crackers into 1 to 2-inch pieces, and sprinkle with the remaining 3 tablespoons of sugar.
- Reduce the oven heat to 300°F, and return the crackers to the oven for 25-30 minutes, rotating halfway through. The crackers are done when they are lightly golden brown.
- Remove the crackers from the oven and use a metal spatula to separate the crackers from each other.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3 crackers. Actual calories will vary.
- Recipe makes about 60 crackers, but that’s dependent on how large or small you cut them.
Nutrition
Serving: 3crackersCalories: 78kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 3mgSodium: 36mgPotassium: 20mgFiber: 1gSugar: 4gVitamin A: 35IUVitamin C: 0.002mgCalcium: 11mgIron: 0.3mg
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Came out somewhat soft in centers and tough and crispy on the edges. No particular flavor stands out and the nuts and coconut aren’t obvious in the finished product. I’ll adjust recipe next time.
Hi Deb!
Thank you for the feedback and for rating the recipe! Hopefully making some adjustments will give the crackers a more pronounced flavor and even baking. We appreciate that you tried the recipe. Have a wonderful day! 😊