Name: Coconut Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1/2 c. unsalted butter, melted -; 1/3 c. (70 g.) brown sugar -; 1/3 c. (70 g.) granulated sugar -; 1 large egg -; 1/2 tsp. pure vanilla extract -; 1 1/2 c. (180 g.) almond flour -; 1/2 tsp. baking soda -; 1/2 tsp. kosher salt -; 2 1/2 c. unsweetened coconut flakes, toasted, divided -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Cookies

1. 1/2 c. unsalted butter, melted -

2. 1/3 c. (70 g.) brown sugar -

3. 1/3 c. (70 g.) granulated sugar -

4. 1 large egg -

5. 1/2 tsp. pure vanilla extract -

6. 1 1/2 c. (180 g.) almond flour -

7. 1/2 tsp. baking soda -

8. 1/2 tsp. kosher salt -

9. 2 1/2 c. unsweetened coconut flakes, toasted, divided -

How to cook deliciously - Coconut Cookies

1. Stage

In a large bowl, using an electric mixer on medium-high speed, cream butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla and beat until smooth. Fold in flour, baking soda, salt, and 1 cup coconut until combined. Cover bowl and refrigerate at least 1 hour or up to overnight.

2. Stage

Preheat oven to 350° and line 2 large baking sheets with parchment. Place remaining 1 1/2 cups coconut in a medium bowl.

3. Stage

Portion dough into balls using a tablespoon measuring spoon and roll to coat in coconut. Arrange on prepared baking sheets, spacing 2" apart.

4. Stage

Bake until edges are golden, 11 to 13 minutes.

5. Stage

Let cool completely on baking sheet before serving.

6. Stage

Make Ahead: Cookies can be made 2 days ahead; store in an airtight container at room temperature, or freeze up to 1 month.