Ingredients
- 3/4 cup (170g) unsalted butter
- 3/4 cups (135g) coconut sugar
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup (50g) shredded coconut
- 1 milk chocolate bar, cut-up
- I used 1/2 cup (100g)
- 1 3/4 cups (216g) baking flour
- If using Gluten Free flour, add 1/2 tsp xanthan gum
- 3/4 cup (72g) almond flour
- If you don’t want to use almond flour, substitute the same amount mentioned for regular flour
Directions
- Preheat oven to 350°F (180°C)
- In one bowl, cream together 3/4 cup (135g) coconut sugar, 1/4 cup (50g) granulated sugar, 1 tsp almond extract, and 3/4 cup (170g) unsalted butter (these are the wet ingredients)
- Mix in 1 egg
- In a separate bowl, mix together 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and pinch of salt (these are the dry ingredients)
- Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
- Fold in 1/2 cup (50g) shredded coconut, and cut-up milk chocolate pieces
- Line a baking pan with either parchment paper – OR – cooking spray
- Place golf ball sized portions of dough evenly on baking pan
- Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
- Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
- Enjoy!