Caribbean Coconut Cookies
Prep Time: 35 minutes
Total Time: 40 minutes
Servings: 20
Total Time: 40 minutes
Servings: 20
Ingredients:
2 sticks saltless Butter
2 cups Almond flour
1 tsp sea salt
1 tsp baking soda
1 cup coconut sugar
4 Eggs
3 tsp vanilla
2 cups dark chocolate chips
1 cup raw almonds slices
1/2 cup shredded coconut
2 sticks saltless Butter
2 cups Almond flour
1 tsp sea salt
1 tsp baking soda
1 cup coconut sugar
4 Eggs
3 tsp vanilla
2 cups dark chocolate chips
1 cup raw almonds slices
1/2 cup shredded coconut
Directions:
Preheat oven to 375.
Melt butter in a pan for 4 minutes and then rest for 10 minutes.
Whisk flour, baking soda and salt in a medium bowl.
In a large bowl , mix sugar and butter with an electric mixer on medium speed for 1 minute.
Add vanilla and eggs and mix for 1 minute.
Add dry ingredients and mix until smooth.
Fold in chocolate chips, almonds and coconut, then let dough rest at room temperature 30 minutes.
Line 2 baking sheets with parchment paper, and use an ice cream scoop to portion the dough onto prepared baking sheets, spacing 3 inches apart.
Bake for 11 to 13 minutes until golden brown and crispy.
Cool on cooling racks for 10 minutes before eating. Enjoy!
Preheat oven to 375.
Melt butter in a pan for 4 minutes and then rest for 10 minutes.
Whisk flour, baking soda and salt in a medium bowl.
In a large bowl , mix sugar and butter with an electric mixer on medium speed for 1 minute.
Add vanilla and eggs and mix for 1 minute.
Add dry ingredients and mix until smooth.
Fold in chocolate chips, almonds and coconut, then let dough rest at room temperature 30 minutes.
Line 2 baking sheets with parchment paper, and use an ice cream scoop to portion the dough onto prepared baking sheets, spacing 3 inches apart.
Bake for 11 to 13 minutes until golden brown and crispy.
Cool on cooling racks for 10 minutes before eating. Enjoy!
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