Ingredients
1/2 c. unsalted butter, melted
1/3 c. (70 g.) brown sugar
1/3 c. (70 g.) granulated sugar
1 large egg
1/2 tsp. pure vanilla extract
1 1/2 c. (180 g.) almond flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 1/2 c. unsweetened coconut flakes, toasted, divided
Preparation
Step 1In a large bowl, using an electric mixer on medium-high speed, cream butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla and beat until smooth. Fold in flour, baking soda, salt, and 1 cup coconut until combined. Cover bowl and refrigerate at least 1 hour or up to overnight.Step 2Preheat oven to 350° and line 2 large baking sheets with parchment. Place remaining 1 1/2 cups coconut in a medium bowl.Step 3Portion dough into balls using a tablespoon measuring spoon and roll to coat in coconut. Arrange on prepared baking sheets, spacing 2" apart.Step 4Bake until edges are golden, 11 to 13 minutes.Step 5Let cool completely on baking sheet before serving.Step 6Make Ahead: Cookies can be made 2 days ahead; store in an airtight container at room temperature, or freeze up to 1 month.
The key to gluten-free baking is patience in terms of letting the dough rest before it’s baked, as well as letting the cookie cool fully before consuming. Almond flour fares much better in terms of retaining moisture when it’s given time to hydrate and marry with the wet ingredients in the batter: The dough will need 1 hour of resting time in the fridge. Please plan accordingly! Top generously with coconut flakes before baking to ensure you have beautifully golden coconut embedded into each cookie. When the cookies come out of the oven, they will be soft: Do not let this tempt you to bake them for longer, unless you like thin and crispy cookies like Tate’s. Pull when the cookies are golden on the edges but still blonde in the center; this will give you a crunchy edge and a chewy middle. Once you’ve made a batch, drop us a comment down below and let us know how you liked ‘em!
