Makes: 3 dozen
Ingredients
-
2 1/2
cups flour
-
1/2
teaspoon baking soda
-
1/2
teaspoon baking powder
-
1/2
teaspoon salt
-
1
cup unsalted butter, softened
-
1
cup brown sugar
-
3/4
cup granulated sugar
-
1
cup almond butter
-
2
eggs
-
1
teaspoon almond extract
-
3/4
cup shredded coconut
Directions
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, cream butter and sugars until light and fluffy.
- Add the almond butter and mix until fully incorporated.
- Add eggs and almond extract, and mix together.
- Mix in dry ingredients, until just combined.
- Fold in shredded coconut
- Refrigerate dough at least 1 hour or up to overnight.
- When you’re ready to bake, preheat oven to 350ºF. Use a 2-tablespoon cookie scoop (I love mine!), and place dough on parchment-lined baking sheets, about 2 inches apart.
- Bake 10-12 minutes, until cookies are puffy and golden brown around the edges. Remove from oven and let cookies stand on the baking sheet for 5 minutes. Transfer to a wire cooling rack to cool.