COCONUT ALMOND COOKIES RECIPES
COCONUT ALMOND COOKIES - FRESH APRIL FLOURS
Easy coconut drop cookies, dipped in chocolate and sprinkled with toasted coconut and chopped almonds.
Provided by Lynn April
Total Time 21 minutes
Prep Time 10 minutes
Cook Time 11 minutes
Yield 1
Number Of Ingredients 13
Steps:
- COCONUT COOKIES
- CHOCOLATE COCONUT ALMOND DIP*
ALMOND-COCONUT CHEWY CHOCOLATE COOKIES RECIPE | MARTHA STEWART
Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.
Provided by Martha Stewart
Categories Cookie Recipes
Total Time 1 hours 50 minutes
Prep Time 35 minutes
Yield Makes about 24
Number Of Ingredients 10
Steps:
- 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.
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