Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Almond-Coconut Chewy Chocolate Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Rate Print Share Prep Time: 35 mins Total Time: 1 hr 50 mins Yield: 24 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 1 ⅔ cups almond flour, such as Bob's Red Mill ⅔ cup Dutch-process cocoa powder ½ teaspoon kosher salt 1 stick (½ cup) unsalted butter or margarine (for Passover), room temperature 1 ¼ cups packed light-brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract ½ cup chopped bittersweet chocolate ½ cup chopped roasted almonds ½ cup sweetened shredded coconut Directions In a medium bowl, whisk together flour, cocoa, and salt. 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. 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. Chris Simpson 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. Originally appeared: Martha Stewart Living, April 2019 Rate It Print