Looking for something a bit off the beaten
cookie path this holiday season? These deserve a spot on your (and Santa’s!) plate. Soft and chewy, with slightly golden crispy edges, these simple cookies really let their star ingredient—coconut—shine. Almond flour adds to their nutty vibes, as well as makes this recipe gluten-free, meaning it’s great for sharing with a wheat-averse crowd. Read on for our tips for making these the best they can be:
Ingredients
- 1/2 c.unsalted butter, melted
- 1/3 c.(70 g.) brown sugar
- 1/3 c.(70 g.) granulated sugar
- 1large 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
Directions
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- Step 1
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.
- Step 2Preheat oven to 350° and line 2 large baking sheets with parchment. Place remaining 1 1/2 cups coconut in a medium bowl.
- Step 3Portion dough into balls using a tablespoon measuring spoon and roll to coat in coconut. Arrange on prepared baking sheets, spacing 2″ apart.
- Step 4Bake until edges are golden, 11 to 13 minutes.
- Step 5Let cool completely on baking sheet before serving.
- Step 6Make Ahead: Cookies can be made 2 days ahead; store in an airtight container at room temperature, or freeze up to 1 month.
- Step 1
