Almond Cookies with Coconut and Chocolate Chips

M is on a  ‘Kung-Fu Panda’ roll. She watches it every single day. Every. Single. Day. The panda, Po, loves food. But his special favorite is almond cookies. Since she loves the movie so much, I thought I’d make her some almond cookies as a special treat. Because, YOLO!. I had some almond flour leftover after making French Macarons the other day anyway.

I found this amazing recipe from the Minimalist Baker. I’m a great fan of Dana’s. Her recipes are so easy to follow and the results are always delicious.And guess what, her recipe calls for 1-1/4  cups of almond flour and that is exactly how much flour I had leftover. I’m telling you, some recipes are just meant to be ๐Ÿ™‚

I used some bittersweet chocolate chunks and a few chocolate chips in this.

Also, all I had was sweetened coconut flakes, so I used that instead of unsweetened. I love that this recipe calls for brown sugar. I love the smoky taste of molasses. It doesn’t make the cookies too sweet, but addition of the chocolate gives it an amazing richness.

My cookies didn’t turn out as flat as Dana’s. I should have probably have flattened them a little more before they went into the oven. They look like the Italian Amaretti cookies. Slightly crispy on the outside but soft and chewy on the inside, with that unmistakable almond flavor.

But wait, the best part of this recipe is that it doesn’t use butter! So it’s a treat for weight watchers! It’s also a great gluten free dessert. You could crumble these sweeties over ice cream but the best way (my way ;)) is just these cookies with a hot cup of coffee. Enjoy!

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