I love the texture that coconut gives to baked goods, I try to come up with new and interesting ways to use it to get that “stick to your teeth” sort of chew that I like so much.

Coconut and almonds are good buddies and they compliment each other really well but you can certainly customize this recipe to include white chocolate, macadamia nuts or dried pineapple, the general rule for flavor combinations is use items that grow together.

If using one of the substitutions, be sure to add them directly to the dough and not as a topping to avoid burning them in the oven.

Coconut Almond Cookies

Makes 3.5 Dozen

140g Sugar

360g Brown Sugar, packed

275g Butter, softened

115g Vegetable Shortening

2 Eggs, large

650g All purpose flour

10g Baking Soda

10g Baking Powder

2g Kosher or Sea Salt

5g Cinnamon

2 Tsp Vanilla Extract, pure

200g Coconut, sweet flaked

100g Sliced Almonds (or substitute)*

*Substitutions:

• Dried Pineapple
• White Chocolate Chunks
• Macadamia nuts

Preheat oven to 325°F or 350°F if using convection.Cream sugars, butter and shortening together in a stand mixer on medium speed until light and fluffy, approx. 2 minutes. Add eggs one at a time and incorporate in between, add vanilla.

In a separate bowl, combine flour, baking soda, baking powder, salt, flour and coconut, stir with a whisk to evenly distribute ingredients. With the mixer turned off, add the dry ingredients to the butter mixture. Mix on low to start and then on medium until it comes together into a smooth dough.

Using a scoop, drop cookies onto a parchment lined baking sheet, leaving 1.5″ between cookies.

Bake cookies for 12 to 15 minutes until the cookie deflates when gently tapped and is slightly golden in color.

Cool for a few minutes and then transfer to a wire rack. Enjoy!