Caribbean Coconut Cookies


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

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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