Almond, Coconut, And Chocolate Chip Cookies
1 Cup (100 g) Almond Meal (Ground Almond)
1 Cup (145 g) All-Purpose Flour
3 Tbsp (30 g) Powdered Sugar
¼ tsp Sea Salt
1 Stick (1/2 Cup) Unsalted Butter, cut into small pieces
1 tsp Vanilla Extract
1 Large Egg Yolk
¼ Cup (20 g) Desiccated Coconut
In a large mixing bowl, combine the almond meal, flour, sugar, and sea salt. Mix the dry ingredients well with a whisk.
Rub the butter into the flour mixture with a pastry cutter, until it resembles coarse sand. Then add the vanilla and egg yolk. Use a wooden spoon or a rubber spatula and mix until the dry ingredients are almost entirely moistened and add the coconut and mix until just combined. Cover and refrigerate the dough for 1 hour.
Preheat the oven to 325˚F (170˚C). Line a cookie sheet with a piece of parchment paper.
Pinch about 12 to 13g of the dough and shape into cherry-sized balls. Place the cookies 2 inches apart on the cookie sheet. Bake the cookies for about 18 to 20 minutes. Remove the cookies and push the chocolate chips into each cookie. Let cool completely before storing in an airtight container.
Makes about 35 cookies