Sunday, November 2, 2014

Make It Monday: Coconut Almond Cookies

This post compiled to "Coffee" - Sylvan Esso (this video cracks me up,y'all)

My husband loves a strong shot of espresso and a cookie... any kind of cookie. I absolutely love anything with coconut or almond. Coconut and almond in the same cookie?! We decided to give today's proposed healthy post-Halloween roasted pumpkin seed salad the flick in favor of these easy, delicious cookies (I'll post the salad later this week). I played around with a few recipes and this is what I came up with:

Ingredients:

  • 1 cup White Lilly light all-purpose flour
  • 1/2 tsp baking powder 
  • 1/4 tsp baking soda
  • pinch of salt
  • 3/4 cup packed brown sugar
  • 4 Tbls unsalted butter, softened
  • 1 tsp almond extract
  • 1 large egg
  • 1 cup flaked and roasted sweetened coconut
  • 1/2 cup milk chocolate chips
  • parchment paper and cookie sheet
Method:
  • Preheat oven to 350 degrees
  • Lightly roast your coconut on a baking sheet for about 6 minutes and set aside
  • Combine flour, baking powder, baking soda, and salt by sifting together.
  • Put sugar and butter in a bowl and beat until well blended. Add the flour mixture and slowly blend to combine.
  • Now beat in vanilla and egg.
  • Gently stir in the coconut and chocolate chips
  • Line a cookie sheet with parchment paper and drop cookie batter 2 inches apart. Bake for 10 to 12 minutes at 350 until golden brown (oven temperatures vary, so check after 10 minutes). Enjoy!

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