Almond-Coconut Chewy Chocolate Cookies
Ingredients
- 1.667 cups almond flour, such as Bob’s Red Mill
- 0.667 cup Dutch-process cocoa powder
- 0.5 teaspoon kosher salt
- 1 stick (½ cup) unsalted butter or margarine (for Passover), room temperature
- 1.25 cups packed light-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 0.5 cup chopped bittersweet chocolate
- 0.5 cup chopped roasted almonds
- 0.5 cup sweetened shredded coconut
Instructions
- 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.
