by WinnieAb
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WinnieAb's Notes:
Expand1 cup brown sugar Ask a question about this ingredient
1/4 cup butter Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
3.5 cups ground almond meal/almond flour Ask a question about this ingredient
.5 cups shredded coconut (sweetened or unsweetened, your choice) Ask a question about this ingredient
1 cup chocolate chips (I used Ghirardelli 60% cacao bittersweet) Ask a question about this ingredient
Fleur de sel- for sprinkling the tops Ask a question about this ingredient
Preheat your oven to 300 degrees F.
Ask a question about this stepIn a small pot on the stove, heat brown sugar, butter and milk over low heat. Stir so that all the ingredients are liquid and are well mixed. Remove from heat and stir in the vanilla.
Ask a question about this stepIn a large bowl, mix the almond meal and the coconut. Add the liquid ingredients and mix well to combine. Stir in the chocolate chips.
Ask a question about this stepForm small round cookies (you should have about 25) and place on parchment lines cookie sheet(s). Flatten slightly, and sprinkle the top of each cookie with a little fleur de sel.
Ask a question about this stepBake for about 15 minutes...make sure to watch so the bottoms don't brown too much.
Ask a question about this stepHmm...this is an older recipe of mine I haven't made in some time, so I don't know what's off. I did use whole almond meal (from ground almonds), not blanched almond flour so I wonder if that's why they didn't cook properly. Definitely increase the baking temp a bit and maybe add a little extra almond flour next time, too...
these are delicious so I will try again with whole meal and see what happens. I bet that's it. Will share with a gluten free friend, too.
Made them this year with the darker almond meal and they look just like yours! Mystery solved!
Made these this morning and they're delicious. However, mine look nothing like your picture. Mine actually flattened themselves out totally and look like chocolate chip cookies. Which is actually fine as a chocolate chip cookie with no flour is a great thing, but I'm wondering where I might have veered from the recipe. Also, do you use the blanched almond meal? I usually use Trader Joe's which is darker and clearly made from almonds with skins. but I ran out and bought some Red Mill blanched almond meal/flour. Thanks!
I didn't use blanched almond meal, so maybe that's why yours spread out...I used whole almond meal, which I think allows them to retain their shape better. I'm glad they still tasted good though!
Thanks everyone! You can literally throw them together in minutes and you don't need to drag out the stand mixer..a big plus as far as I'm concerned.
Your cookies look fantastic! After three tries, I fold and will try again- not this round, though...
These look awesome, I also agree that almond flour is nice to bake with.
Just the thing for Passover next week. Look forward to making these!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
We just made these and the taste is fantastic! The texture is definitely off though. They didn't cook at all at 300 degrees and are still too soft to pick up, this is even after an extra 6-7 minutes in the oven. We used the Trader Joe's Almond Meal and coconut powder (did not have shredded). We're going to let them sit overnight and see if they stiffen up, if not I'm going to cook them at a higher temperature next time and see what happens.