Ingredients
- ¼ cup sweetened flaked coconut
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup unsalted butter, softened
- ¼ cup white sugar
- ½ teaspoon almond extract
- 1 egg yolk
- 2 tablespoons milk
- ½ cup white chocolate chips, or to taste
- ¼ cup toasted chopped almonds, or to taste
Why This Recipe Works
Kitchen Tricks
- Toast the almonds lightly before adding to enhance their flavor.
- Dip the cookies in melted white chocolate quickly to prevent it from hardening too fast.
Step 1
Lightly heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Spread the coconut flakes out on one of the sheets and toast them in the oven for about 6 minutes, until they’re just starting to turn golden. Keep the oven on for baking the cookies.
Step 2
In a small bowl, whisk together the flour, baking soda, and salt. In another larger bowl, cream the brown sugar, butter, white sugar, and almond extract until smooth and fluffy. Then, mix in the egg yolk and milk. Gradually add the flour mixture, stirring until it’s almost fully combined. Fold in the white chocolate, almonds, and the toasted coconut you just made.
Step 3
Scoop the dough into 1 1/2-inch balls and place them on the prepared baking sheet, giving them a bit of space to spread. Pop the tray in the oven and bake for 8 to 10 minutes, or until the edges are golden but the centers still feel soft. Let them cool a bit before enjoying!
