Looking for something a bit off the beaten cookie path this holiday season? These deserve a spot on your (and Santa’s!) plate.
Ingredients
- 1/2 c.
unsalted butter, melted
- 1/3 c.
(70 g.) brown sugar
- 1/3 c.
(70 g.) granulated sugar
- 1
large egg
- 1/2 tsp.
pure vanilla extract
- 1 1/2 c.
(180 g.) almond flour
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 2 1/2 c.
unsweetened coconut flakes, toasted, divided
Description
- Step 1In a large bowl, using an electric mixer on medium-high speed, cream butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla and beat until smooth. Fold in flour, baking soda, salt, and 1 cup coconut until combined. Cover bowl and refrigerate at least 1 hour or up to overnight.
- Step 2Preheat oven to 350° and line 2 large baking sheets with parchment. Place remaining 1 1/2 cups coconut in a medium bowl.
- Step 3Portion dough into balls using a tablespoon measuring spoon and roll to coat in coconut. Arrange on prepared baking sheets, spacing 2" apart.
- Step 4Bake until edges are golden, 11 to 13 minutes.
- Step 5Let cool completely on baking sheet before serving.
- Step 6Make Ahead: Cookies can be made 2 days ahead; store in an airtight container at room temperature, or freeze up to 1 month.
