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Recipe Summary
prep: 35 mins
total: 1 hr 50 mins
Yield: Makes about 24
almond coconut chewy chocolate cookies
Ingredients
Ingredient Checklist
1 2/3 cups almond flour, such as Bob’s Red Mill
2/3 cup Dutch-process cocoa powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter or margarine (for Passover), room temperature
1 1/4 cups packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup chopped bittersweet chocolate
1/2 cup chopped roasted almonds
1/2 cup sweetened shredded coconut
Cook's Notes
To roast your own almonds, bake them on a rimmed baking sheet in a 350 degrees oven until fragrant, about 15 minutes.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 50 mins
Yield: Makes about 24
almond coconut chewy chocolate cookies
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 50 mins
Yield: Makes about 24
Recipe Summary
prep: 35 mins
total: 1 hr 50 mins
Yield: Makes about 24
prep: 35 mins
total: 1 hr 50 mins
prep:
35 mins
total:
1 hr 50 mins
Yield: Makes about 24
Makes about 24
almond coconut chewy chocolate cookies
almond coconut chewy chocolate cookies
Ingredients
Ingredients
- 1 2/3 cups almond flour, such as Bob’s Red Mill
- 2/3 cup Dutch-process cocoa powder
- 1/2 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter or margarine (for Passover), room temperature
- 1 1/4 cups packed light-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped bittersweet chocolate
- 1/2 cup chopped roasted almonds
- 1/2 cup sweetened shredded coconut
Directions
In a medium bowl, whisk together flour, cocoa, and salt.
In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.
Cook's Notes
To roast your own almonds, bake them on a rimmed baking sheet in a 350 degrees oven until fragrant, about 15 minutes.
Cook’s Notes
To roast your own almonds, bake them on a rimmed baking sheet in a 350 degrees oven until fragrant, about 15 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Almond-Coconut Chewy Chocolate Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond-Coconut Chewy Chocolate Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
