Almond Butter, Dark Chocolate and Coconut Cookies
Try this Almond Butter, Dark Chocolate and Coconut Cookies recipe, or contribute your own.
Try this Almond Butter, Dark Chocolate and Coconut Cookies recipe, or contribute your own.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter softened
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 3/4 cup almond butter
- 1/2 cup sweetened coconut flakes
- 1/2 cup whole almonds coarsely chopped
- Carbohydrate 236.383480260813 g
- Cholesterol 366.145000103234 mg
- Fat 227.512740057174 g
- Fiber 14.3237499775695 g
- Protein 34.5644600146385 g
- Saturated Fat 105.410396536715 g
- Serving Size 1 1 dozen cookie (595g)
- Sodium 16211.5119417205 mg
- Sugar 222.059730283244 g
- Trans Fat 13.9123475036367 g
- Calories 3024 calories
Step-by-step
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a standing mixer, cream together butter, almond butter, and sugars until light and fluffy, about 4 minutes. Add egg and vanilla, then beat until well incorporated.
- Slowly add the flour mixture to the creamed butters and sugars, and mix on a low speed until just combined. Stir in the chopped pecans, coconut and chocolate chips.
- Make 1-inch balls of dough (about 2 tablespoons) and place on prepared baking sheets about 2 inches apart. Bake until lightly golden around the edges but still quite soft in the center, 12 to 14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Store in an airtight container at room temperature.
Creaming butter, almond butter, and sugars for a full four minutes incorporates microscopic air pockets necessary for proper leavening, yet overmixing the flour later develops gluten and creates dense cookies. Low mixer speed during the flour addition prevents excessive gluten formation by keeping mechanical agitation to a minimum. Softened butter must sit at a room temperature of 68 degrees Fahrenheit before creaming; butter that is too warm collapses the structural air cells, resulting in flat, greasy spreads rather than plump mounds.
Almond butter introduces heavy natural oils that can easily break an emulsion if introduced incorrectly or if the butter is separated in the jar. Stir the almond butter thoroughly before measuring to ensure the solids and oils are homogeneously combined. Unsalted butter allows exact sodium control, keeping the kosher salt quantity balanced against the sweet coconut flakes and semisweet chocolate chips without risking a brackish aftertaste.
Baking at 350 degrees Fahrenheit requires careful observation of the 12 to 14 minute window because high fat contents from the butter, whole almonds, and coconut cause rapid edge browning while the center remains undercooked. Pull the baking sheets from the oven when the perimeters show a light golden hue and the centers still yield softly to a gentle press. Residual heat on the pan continues the cooking process for two additional minutes before wire rack transfer stops thermal carryover.
Storage in an airtight container at ambient temperature preserves the contrasting textures of crisp edges and chewy centers for up to five days. Airtight seals prevent environmental humidity from softening the toasted coconut and making the chocolate bloom with white sugar streaks. Freezing raw dough balls on parchment-lined trays permits direct-from-frozen baking by simply adding two minutes to the standard oven timer.
