buttery almond coconut cookies
I have always loved Coconut “anything”. I especially love Coconut Macaroons,....but I also love the flavor of butter in cookies. I combined my two loves with the delicate addition of almond in this truly delicious cookie. Follow the ingredient list with no substitutions, and you will fall in love with this cookie. They keep well and even improve after a couple of days.....if they last that long! I do hope you enjoy my new original recipe.
yield
32 cookies
prep time
25 Min
cook time
1 Hr
method
Bake
Ingredients For buttery almond coconut cookies
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1 1/2 stickbutter, unsalted
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1 1/2 cpowdered sugar
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1 lgegg
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1 ccake flour or pastry flour (not whole wheat)
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1/2 calmond meal
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3/8 tspsalt
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1/4 tspbaking soda
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1/2 tspbaking powder
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1 tsppure vanilla extract (good quality)
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1/2 tspalmond extract (not imitation)
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3 csweetened coconut flakes
How To Make buttery almond coconut cookies
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1With a stand mixer or hand mixer, cream butter (which needs to be softened) with the powdered sugar. Add the egg and mix well.
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2Mix all dry ingredients together (do not include the coconut). Stir in the dry ingredients to combine with the beaten sugar, eggs and butter. Stir in extracts and mix well.
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3Stir in the coconut flakes by hand until well distributed.
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4Form up 1 1/4 inch balls of dough and place 9 at a time on a lightly greased cookie sheet or alternately on parchment paper.
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5Bake, 1 sheet at a time in a 350 degree oven (325 degrees for convection) for about 15 minutes.
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6Remove from oven and let cool, only slightly....say less than a minute, then transfer to a rack to cool completely with a spatula. Do not stack.
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7Store in an airtight container between layers of wax paper. Makes around 32 irresistible cookies.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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