TMc's Almond-Butter Coconut Cookies

Based on my nut-butter cookie recipe with a couple small adjustments and adding some coconut.

Course Dessert

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Cookies

Author TMc

16 TBSP Unsalted butter (2 sticks, softened)
2-1/2 cups Light brown sugar
2 Large eggs
1/2 tsp Almond extract
1 tsp Coconut flavoring
1 Cup Almond butter (Smooth or chunky, your choice)
2-1/2 cups All-purpose flour
1 tsp Kosher salt
1-1/2 tsp Baking soda
2 cups Dried shredded coconut - lightly toasted (sweetened or unsweetened to taste - I prefer unsweetened)

Preheat oven to 350 F
Stir flour, salt and baking soda together in a small bowl with a fork
Cream butter and sugar in a mixing bowl
Add nut butter, eggs, almond extract, and coconut flavoring and mix well
Add flour mixture and mix well
Add coconut and mix well
Scoop out dough and place scoops flat side down on parchment paper on baking sheets
Bake for about 10 minutes at 350 degrees until cookies are light brown (add a few minutes if you are baking 2 sheets' worth at once)
Cool on cooling racks for at least 20 minutes
Continue to cool for a couple of hours before sealing in a container or plastic bag

I originally made these using sweetened shredded coconut - good, but VERY sweet indeed. This year (2019), I tried using unsweetened shredded coconut and have decided I prefer that option. The texture remains excellent, but the cookies have a more "natural" coconut and almond flavor to them now.
Regarding the coconut, it's entirely optional to lightly toast it first, but it does really enhance that coconutty flavor and chew in the cookie.
My almond butter and coconut brands are very specific in this cookie - I use Barney Butter smooth almond butter (blue label, ensure it's not the "Bare" one) and Bob's Red Mill unsweetened shredded coconut.