Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.
Ingredients
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1 ⅔ cups almond flour, such as Bob's Red Mill
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⅔ cup Dutch-process cocoa powder
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½ teaspoon kosher salt
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1 stick (½ cup) unsalted butter or margarine (for Passover), room temperature
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1 ¼ cups packed light-brown sugar
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1 large egg, room temperature
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1 teaspoon pure vanilla extract
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½ cup chopped bittersweet chocolate
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½ cup chopped roasted almonds
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½ cup sweetened shredded coconut
Directions
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In a medium bowl, whisk together flour, cocoa, and salt.
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In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
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Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.
Cook's Notes
To roast your own almonds, bake them on a rimmed baking sheet in a 350 degrees oven until fragrant, about 15 minutes.