These cookies aren’t what you think they are. First off, they aren’t coconut-y. People who hate/loathe/despise/detest coconut will still like these. There’s just a mild coconut taste in the background and the coconut texture is pretty much undetectable. Really. It just makes the cookie extra chewy, soft, and yum.
Another thing: even people who don’t like almonds can enjoy them because you can totally leave the nuts out. That’s what I did. Given that, I suppose I should have called these “Mounds” Cookies (you remember the song, right–”Almond Joy’s got nuts, Mounds don’t”), but that just sounded too lame for words. Sounds more like something your dog might leave in the hallway. Yeah.
1 c Butter, softened
1 c Sugar
1 c Brown Sugar
1 tsp Vanilla Extract
1 3/4 c Flour
1/4 c Almond Meal (if you don’t have this, coconut flour might be a nice sub…or just use regular flour)
1/2 tsp Salt
1 tsp Baking Soda
1 c Oats
1 c Coconut, shredded and sweetened
1 c Miniature Chocolate Chips
3/4 c Slivered Almonds (optional)
Preheat oven to 350. Cream together the butter and sugars. Add eggs, one at a time, and vanilla extract. Stir just until incorporated. In a medium bowl, whisk together the flour, almond meal, salt and baking soda. Slowly add these combined dry ingredients to the butter mixture, mixing just until well-combined. Stir in the oats, coconut, chocolate chips, and almonds if that’s how you roll.
Drop the dough by rounded tablespoons onto parchment-lined cookie sheets. These are spreaders, so don’t get them too close. Bake about 12 minutes, until the edges begin to brown. Let them rest for a couple of minutes on the cookie sheets, then transfer them to wire racks to cool completely.
Yield: About 50 cookies