DONNA'S COCONUT ALMOND COOKIES
I have four daughters, and my family has a big love of a certain candy bar. I was inspired to create a cookie that would satisfy the cravings! The result is a light and airy cookie that's crisp, packed with flavor, and addicting! It's hard to stop at one. You can switch out the semi-sweet chocolate with your favorite chocolate flavor or just leave the chocolate off altogether. Don't be fooled by the small amount of chocolate because this cookie packs a lot of flavor. These are super easy to make.
Provided by donnam
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter, shortening, and sugar in a bowl until creamy. Mix almond and vanilla extracts and salt into creamed mixture. Gradually beat in flour until smooth. Stir coconut into dough.
- Scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. Dip the bottom of a glass in flour and press cookies 1/4 inch thick.
- Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
- While cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. Repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. Place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. Transfer melted chocolate to a resealable plastic sandwich bag. Snip a small corner off the bag with a scissors.
- Hold the bag like a pastry bag and squeeze a thin line of melted chocolate onto warm cookies in a zigzag pattern. Transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 21.2 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 5.6 g, Sodium 61.3 mg, Sugar 11.2 g
ALMOND-COCONUT CHEWY CHOCOLATE COOKIES
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 Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
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.
COCONUT ALMOND FLOUR CHOCOLATE CHIP COOKIES
These almond flour cookies are so delicious, but also gluten free!
Provided by theweakest
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add vanilla extract. Beat in eggs one at a time.
- Combine almond flour, coconut flour, baking soda, and salt in a separate bowl. Mix into the creamed butter mixture until just combined. Add chocolate chips, oats, and coconut; stir again just until combined.
- Scoop cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until browned, 12 to 15 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 13.9 g, Cholesterol 28.7 mg, Fat 10.4 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 12.2 g
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