Almond Coconut Cookies

Get in mah belly.

These cookies are based on my all time favourite amaretti cookies. Chewy, delicious almond cookies all on their own. Except remember how we’re pretending it’s summer? There’s no faster way to make something taste like summer than to shove some coconut in it. So that’s what I did. I shoved some coconut up in this amaretti cookie and oh god that sounded bad. I swear these cookies are good and my use of coconut is not at all violent.

This recipe does call for coconut extract. I happen to have some around because I like making flavoured marshmallows. You should be able to find coconut flavouring of some kind in the grocery store where you get the vanilla extract. I get mine from Gourmet Warehouse, which has such a ridiculous selection of flavourings that I need to be restrained when I shop there. Nobody wants a root beer flavoured marshmallow, Alex.

These cookies are so super easy because there’s no softening of butter, no sifting of flour. Just whisk it up, let it chill, roll and bake. The recipe makes a dozen 1-inch cookies, the perfect amount (aka I eat 6 and give 6 to someone else). Go ahead and double the recipe though, it handles it just fine. While perfectly delicious straight out of the oven, these are even better the next day.

If you sandwiched vanilla ice cream between these cookies you would be my hero. I would sing you that Enrique Iglesias song. I would do that for you.

Almond Coconut Cookies

Gluten Free, Dairy Free

1 egg, separated

1/2 cup white sugar

1/2 tsp coconut extract

1 1/3 cup almond flour (ground almonds or almond meal)

1/3 cup unsweetened, shredded dried coconut

1/4 icing sugar

In a large bowl, gradually whisk the sugar into the egg yolk. Your egg/sugar mixture should be pale yellow, fluffy and gorgeous. Whisk in the coconut extract. Stir in the almond flour with a spatula. The mixture will be very dry and crumbly – no worries.

In a separate (very clean, very dry) bowl, whisk the egg white until stiff peaks form. You can also use a mixer for this if you are smart and don’t mind doing the dishes. I’m a rebel. My arm hurts. Gently fold the egg white into the almond flour mixture, being┬ácareful┬ánot to deflate the batter too much. Cover the bowl with plastic wrap and refrigerate at least one hour.

Preheat your oven to 325 degrees and line a cookie sheet with parchment paper. In a small dish, combine the dried coconut and powdered sugar. With a 1-inch ice cream scoop or your hands, roll the dough into balls. Roll the cookies one by one in the sugar/coconut mixture, shaking off the excess before placing them on the cookie sheet. Bake for 22-25 minutes in the upper portion over your oven (one notch higher than center is fine).

Variations:

To make Almond Joy cookies, drizzle Coconut Almond cookies with chocolate. Or go hog wild and dunk that whole thing in chocolate.

To make traditional amaretti cookies, substitute an equal amount of vanilla extract for the coconut extract. Roll the cookies in icing sugar only.