These macaroon-cookie confections join coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also gluten-free makes them a love match for life.
To roast your own almonds, bake them on a rimmed baking sheet in a 350-degree oven until fragrant, about 15 minutes.
ALMOND-COCONUT CHEWY CHOCOLATE COOKIES
1 2/3 cups almond flour, such as Bob’s Red Mill
2/3 cup Dutch-process cocoa powder
½ teaspoon kosher salt
1 stick (½ cup) unsalted butter or margarine, room temperature
1¼ cups packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ cup chopped bittersweet chocolate
½ cup chopped roasted almonds
½ cup sweetened shredded coconut
In a medium bowl, whisk together flour, cocoa and salt.
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.
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.
Active time: 35 minutes; total time: 1 hour, 50 minutes, plus cooling; makes about 24 cookies.