Coconut Almond Sourdough Crackers are lightly sweet, crisp crackers with a texture reminiscent of biscotti. They make a lovely companion to coffee or tea and offer a subtle caramel note alongside the sweetness of coconut.
Looking for other sourdough discard crackers? Try our parmesan sourdough crackers or these cheesy ranch sourdough crackers for a savory option.
Sourdough Cracker Tips
- Either cold discard straight from the fridge or room-temperature discard will work. Use what you have on hand.
- Pour off any clear liquid (“hooch”) from the starter before using it so the texture of the dough isn’t overly wet.
- If the cracker edges brown faster than the center, remove the edges and return the pan to the oven to finish baking the center pieces.
- The dough is thick and tacky. Greasing an offset spatula or using a silicone mat makes spreading the batter into an even thin layer much easier.
- Ovens vary, so be prepared to rotate the pan and adjust baking time slightly. Rotate the sheet halfway through the second bake for even color and crispness.
- Cutting the crackers while they are warm helps separate pieces cleanly. Use a sharp knife or a pizza cutter for straight edges.
These crackers are forgiving and easy to adapt. You can swap toasted coconut for sweetened coconut, increase or decrease the sliced almonds, or change the spice to suit your taste — just keep the overall batter thickness similar so it bakes evenly.
How to Store Leftover Coconut Almond Crackers
Room Temperature: Allow the crackers to cool completely, then store them in an airtight container or jar. They are at their best within 1–2 days but will keep for up to a week if protected from moisture.
Longer Storage: If you want to keep them crisp longer, store in a cool, dry place away from direct heat or humidity. Avoid refrigeration, which can introduce moisture and soften the crackers.
Serving: These crackers are great on their own or served with jam, a smear of nut butter, or alongside a warm beverage. Their slightly sweet, coconut-forward flavor pairs especially well with coffee or tea.
FAQs
What is sourdough starter discard?
Sourdough starter discard is the portion of your sourdough starter that is removed during regular feedings. Instead of throwing it away, many home bakers use discard in recipes like pancakes, naan, and crackers to avoid waste and add flavor.
Should I use fed or unfed sourdough starter?
For these crackers, use unfed starter — the discard. Unfed starter works well in recipes that don’t rely on a strong rise, and it’s a great way to use up excess starter.
More Sourdough Recipes You May Love
Sourdough Biscuits
Sourdough Sandwich Bread
Sourdough Cinnamon Rolls
Sourdough Doughnuts
Coconut Almond Sourdough Crackers
What You’ll Need
- ⅓ cup granulated sugar + 3 tablespoons, 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
How to Make It
- Preheat the oven to 325°F and line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the melted butter, ⅓ cup sugar, and vanilla extract.
- Add the sourdough discard, almond flour, all-purpose flour, coconut flakes, sliced almonds, cinnamon, and salt. Mix until a thick batter forms.
- Grease an offset spatula and spread the batter into a thin, even layer on the prepared sheet.
- Bake for 15 minutes, then remove from the oven. Cut the crackers into 1–2 inch pieces and sprinkle with the remaining 3 tablespoons of sugar.
- Reduce the oven to 300°F and return the crackers to bake for 25–30 minutes, rotating the pan halfway through. They are done when lightly golden brown and crisp.
- Remove from the oven and separate the crackers with a metal spatula. Cool completely before storing.
Suggested Equipment
- Mixing bowls
- Sheet pan
- Offset spatula or bench scraper
- Parchment paper or silicone baking mat
Notes
- Nutrition and calorie values are estimates based on the recipe card and a serving size of three crackers. Actual values may vary.
- Recipe yields about 60 crackers depending on how large you cut them.
- For crisper crackers, allow them to cool completely on a wire rack before storing in an airtight container.
Nutrition
Serving: 3 crackers — Calories: 78 kcal; Carbohydrates: 10 g; Protein: 2 g; Fat: 4 g.