Chinese Sweet Almond Cookies

photo by fawn512 photo by fawn512
photo by fawn512
photo by fawn512 photo by fawn512
photo by Kim D. photo by Kim D.
Ready In:




  • Cream together; shortening, sugar, egg, water and extract.
  • Add sifted dry ingredients. Add coconut.
  • Knead dough for a few moments. Shape into small balls.
  • Placed on greased cookie sheets. Flatten with bottom of glass dipped in flour.
  • Put 1/2 almond on top of each cookie.
  • Bake at 350° for 12-15 minutes.

Questions & Replies

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  1. Very tasty...I switched it up bit and used 2 cups flour, 1 cup butter instead of shortneing, 1 cup sugar, 1/2 cup brown sugar, I omit the coconut, and added 1 cup ground almonds. Hubby said they may be one of the best cookies I've made!
  2. These are amazing. Can't stop eating them once you start.
  3. Oh my, these are good. I made them for my "chinese style" meal. these are easy to make and they are delicious. thankyou for sharing.
  4. This was just ok. They seemed a little sweet to me. One person mentioned substituting butter for some of the shortening and I think that would make them taste a little better. I would also use coconut extract to substitute the real thing and some more almond extract. I used 1.5 teaspoons, but I think 2 tsp would have been better.
  5. One reviewer mentioned that these cookies burn really quickly. The truth is that they're ready long before they look baked, so trust the timing! I ended up using 1 cup white and .5 cup brown sugar, since I ran out, and also forgot to add the coconut to the first half of the batch. Hint to anyone who, like me, bakes these biscuity cookies to brick-hardness: put them in a zip-lock with a slice of apple, and they'll soften up a bit! Overall a good, easy to make cookie.


I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
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