Coconut Almond Sourdough Crackers are crisp, slightly sweet crackers with a texture reminiscent of biscotti. They pair beautifully with coffee or tea and offer a subtle caramel note alongside the sweetness of coconut.
Want more sourdough discard cracker ideas? Try parmesan sourdough crackers or cheesy sourdough discard ranch crackers for savory alternatives.
Sourdough Cracker Tips
Tips
- You can use sourdough discard straight from the fridge or at room temperature—both work fine.
- Pour off any hooch from the starter before using it in the recipe.
- If the cracker edges brown faster than the center, remove the browned edges and return the pan to the oven to finish baking the center.
- The dough will be thick and sticky. Greasing an offset spatula makes spreading the batter much easier.
- Spreading on a silicone baking mat helps produce an even, thin layer.
- Ovens vary, so rotate the pan halfway through baking and adjust time as needed to reach a light golden color.
How to Store Leftover Coconut Almond Crackers
Room Temperature: Let the crackers cool completely, then store them in a sealed container or jar. They’re best within 1–2 days but will keep up to one week if stored tightly sealed.
FAQs
Sourdough starter discard is the portion removed from a starter during feeding that is not returned to the main culture. Rather than discarding it, many people use the excess in recipes such as pancakes or naan to reduce waste.
For this recipe, use unfed sourdough starter—commonly called discard. It’s ideal for baked goods like these crackers and makes good use of extra 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 + 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
How to Make It
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Preheat the oven to 325°F and line a large baking sheet with parchment paper or a silicone baking mat.
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In a large bowl, mix the melted butter with ⅓ cup sugar and the vanilla extract.
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Add the remaining ingredients except the reserved sugar and stir until a thick batter forms: sourdough discard, almond flour, all-purpose flour, coconut flakes, sliced almonds, cinnamon, and salt.
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Grease an offset spatula and spread the batter into a thin, even layer over the prepared baking sheet.
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Bake for 15 minutes, then remove from the oven. Cut into 1–2 inch pieces and sprinkle with the remaining 3 tablespoons of sugar.
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Reduce the oven temperature to 300°F and return the crackers to the oven for 25–30 minutes, rotating the pan halfway through, until they are lightly golden.
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Remove from the oven and use a metal spatula to separate the crackers while they are still warm.
Suggested Equipment
- Mixing bowls
- Sheet pan
Notes
- Calorie values are approximate and based on the ingredients listed; actual values may vary.
- The recipe yields about 60 crackers, depending on how large you cut them.
Nutrition
Calories: 78 kcal
Carbohydrates: 10 g
Protein: 2 g
Fat: 4 g