Almond-Coconut Cookies
:)
Yield
48 servingsPrep
20 minCook
25 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
brown sugar, light
|
*
|
| ½ | cup |
sugar
white |
|
| ¾ | cup |
butter
salted |
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
pure |
|
| ½ | cup |
coconut
sweetened, shredded |
*
|
| 1 | cup |
almonds
raw, unsalted |
*
|
| 1 | cup |
dates
chopped |
|
| ¼ | cup |
coconut, shredded, unsweetened (desiccated)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
brown sugar, light
|
*
|
| 118 | ml |
sugar
white |
|
| 177 | ml |
butter
salted |
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
pure |
|
| 118 | ml |
coconut
sweetened, shredded |
*
|
| 237 | ml |
almonds
raw, unsalted |
*
|
| 237 | ml |
dates
chopped |
|
| 59 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
Directions
Preheat oven to 300 degrees.
In medium bowl mix together flour, soda and salt with a wire whisk and set aside. In a medium bowl, combine brown sugar and white sugar with electric mixer at medium speed. Add and mix butter until it forms a grainy paste. Add eggs and vanilla and beat until smooth. Add flour mixture, coconut, almonds and dates. Blend on low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved coconut. Bake 25 minutes or until bottoms turn golden brown. With a spatula, transfer to cool, flat surface.
