{"id":440,"date":"2019-12-25T15:59:50","date_gmt":"2019-12-25T21:59:50","guid":{"rendered":"http:\/\/outsidevoice.com\/?p=440"},"modified":"2019-12-25T15:59:52","modified_gmt":"2019-12-25T21:59:52","slug":"tmcs-almond-butter-coconut-cookies","status":"publish","type":"post","link":"http:\/\/outsidevoice.com\/?p=440","title":{"rendered":"TMc’s Almond-Butter Coconut Cookies"},"content":{"rendered":"\n

This is based on my nut-butter cookie recipe, with adjustments to the flavoring \/ extract and adding coconut. I used to make these with Baker’s Angel Flake sweetened coconut, but gave them a try during the 2019 Christmas baking rotation with an unsweetened coconut. Winner, winner, cookie dinner!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

TMc’s Almond-Butter Coconut Cookies<\/h2>\n
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Based on my nut-butter cookie recipe with a couple small adjustments and adding some coconut.<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Dessert<\/span><\/div><\/div>\n
Servings: <\/span>50<\/span> Cookies<\/span><\/span><\/div>\n\n
Author: <\/span>TMc<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 16<\/span> TBSP<\/span> Unsalted butter<\/span> (2 sticks, softened)<\/span><\/li>
  • 2-1\/2<\/span> cups<\/span> Light brown sugar<\/span><\/li>
  • 2<\/span> Large eggs<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> Almond extract<\/span><\/li>
  • 1<\/span> tsp<\/span> Coconut flavoring<\/span><\/li>
  • 1<\/span> Cup<\/span> Almond butter<\/span> (Smooth or chunky, your choice)<\/span><\/li>
  • 2-1\/2<\/span> cups<\/span> All-purpose flour<\/span><\/li>
  • 1<\/span> tsp<\/span> Kosher salt<\/span><\/li>
  • 1-1\/2<\/span> tsp<\/span> Baking soda<\/span><\/li>
  • 2<\/span> cups<\/span> Dried shredded coconut – lightly toasted<\/span> (sweetened or unsweetened to taste – I prefer unsweetened)<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat oven to 350 F<\/span><\/div><\/li>
    • Stir flour, salt and baking soda together in a small bowl with a fork<\/span><\/div><\/li>
    • Cream butter and sugar in a mixing bowl<\/span><\/div><\/li>
    • Add nut butter, eggs, almond extract, and coconut flavoring and mix well<\/span><\/div><\/li>
    • Add flour mixture and mix well<\/span><\/div><\/li>
    • Add coconut and mix well<\/span><\/div><\/li>
    • Scoop out dough and place scoops flat side down on parchment paper on baking sheets<\/span><\/div><\/li>
    • 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)<\/span><\/div><\/li>
    • Cool on cooling racks for at least 20 minutes<\/span><\/div><\/li>
    • Continue to cool for a couple of hours before sealing in a container or plastic bag<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
        \n
      • 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.<\/li>\n
      • 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.<\/li>\n
      • My almond butter and coconut brands are very<\/em> specific in this cookie – I use Barney Butter smooth almond butter (blue label, ensure it’s not<\/em> <\/strong>the “Bare” one) and Bob’s Red Mill unsweetened shredded coconut.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        This is based on my nut-butter cookie recipe, with adjustments to the flavoring \/ extract and adding coconut. I used…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[11],"tags":[],"class_list":["post-440","post","type-post","status-publish","format-standard","hentry","category-recipes-baked-goods"],"_links":{"self":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=440"}],"version-history":[{"count":4,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/440\/revisions"}],"predecessor-version":[{"id":469,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/440\/revisions\/469"}],"wp:attachment":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=440"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}