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:
The key to gluten-free baking is patience in terms of letting the dough rest before it’s baked, as well as letting the cookie cool fully before consuming. Almond flour fares much better in terms of retaining moisture when it’s given time to hydrate and marry with the wet ingredients in the batter: you’ll want to give this dough 1 hour of resting time in the fridge. Please plan accordingly!
Not only do these cookies have coconut folded into the batter, they also get generously topped with coconut flakes before baking—if you’re struggling, try rolling your cookie balls into the coconut to make sure you’ll have beautifully toasted coconut embedded in each bite. Be warned: when the cookies come out of the oven, they will be soft, but don’t let this tempt you to bake them for longer (unless you like thin and crispy cookies like Tate’s). Pull when the cookies are golden on the edges but still blonde in the center; this will guarantee you a crunchy edge and a chewy middle.
Once you’ve made a batch, drop us a comment down below and let us know how you liked ‘em!
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:
The key to gluten-free baking is patience in terms of letting the dough rest before it’s baked, as well as letting the cookie cool fully before consuming. Almond flour fares much better in terms of retaining moisture when it’s given time to hydrate and marry with the wet ingredients in the batter: you’ll want to give this dough 1 hour of resting time in the fridge. Please plan accordingly!
Not only do these cookies have coconut folded into the batter, they also get generously topped with coconut flakes before baking—if you’re struggling, try rolling your cookie balls into the coconut to make sure you’ll have beautifully toasted coconut embedded in each bite. Be warned: when the cookies come out of the oven, they will be soft, but don’t let this tempt you to bake them for longer (unless you like thin and crispy cookies like Tate’s). Pull when the cookies are golden on the edges but still blonde in the center; this will guarantee you a crunchy edge and a chewy middle.
Once you’ve made a batch, drop us a comment down below and let us know how you liked ‘em!
- Yields:
-
2
dz.
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 35 mins
- Cal/Serv:
- 162
Directions
-
- 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
Related Video: Flourless Fudge Cookies
