-Chocolate-Coconut-Almond Gluten-Free Cookies

 From Martha 

https://www.marthastewart.com/1537563/almond-coconut-chewy-chocolate-cookies

Ingredients

Ingredient Checklist

• 1 2/3 cups almond flour, such as Bob's Red Mill 
• 2/3 cup Dutch-process cocoa powder 
• 1/2 teaspoon kosher salt 
• 1 stick (1/2 cup) unsalted butter or margarine (for Passover), room temperature 
• 1 1/4 cups packed light-brown sugar 
• 1 large egg, room temperature 
• 1 teaspoon pure vanilla extract 
• 1/2 cup chopped bittersweet chocolate 
• 1/2 cup chopped roasted almonds 
• 1/2 cup sweetened shredded coconut

Directions

• Step 1

  In a medium bowl, whisk together flour, cocoa, and salt.

• Step 2

  In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.

• Step 3

  Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

  
  

My notes: 

1. I used mostly cups and spoons for this recipe, and I creamed the butter and sugar by hand. I used guittard cocoa rouge powder and 70% dark chocolate for the chopped chips. I roasted some slivered almonds for the chopped almonds that way they wouldn’t have skins, and I used old TJs frozen sweetened shredded coconut for the rolling. 

2. Dough is thick, and I would use the medium (1.5 TBSP) scoop next time. Only flatten a tiny amount— these are better the more ball-like they are, and they don’t spread very much in the oven. Took about 17 minutes in the oven. 

3. Would consider making again, they are quite yummy, on the dense-side of course, but not in an unswallowable way. Definitely an easy gluten-free treat to make.