almond butter, dark chocolate and coconut cookies
Desserts
Almond Butter, Dark Chocolate & Coconut Cookies
These cookies bake up gorgeously, with a crackled top and chewy interior. They are delicious as is or with a handful of dried cherries stirred in with the chocolate and coconut.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup almond butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened coconut flakes
- 1/2 cup whole almonds, coarsely chopped
- 2 ounces bittersweet chocolate, finely chopped (or 1/2 cup bittersweet chocolate chips)
Directions
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, then beat until well incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the creamed butters and sugars and mix on a low speed until just combined. Stir in the remaining ingredients.
- Make 1-inch balls of dough (about 2 tablespoons) and place on prepared baking sheets. These are pretty big cookies -- don’t crowd them. I baked just 6 per pan. Bake until lightly golden around the edges but still quite soft in the center, 12 to 14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Serve with ice cold milk.
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