Description

Lusciously dense, moist, almond-buttery cookies are stuffed to bursting with chocolate-covered almonds, dark and white chocolate, and plenty of coconut. A sprinkle of flaky sea salt on top makes them swoon-worthy.

Ingredients

Scale

1 cup ( 16 TB or two sticks) salted butter, softened
1/2 cup granulated sugar
1 cup brown sugar (packed)
1 tsp vanilla extract (not imitation)
1 1/4 cup natural-style unsweetened almond butter*
3 large eggs, at room temperature
2 3/4 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp kosher salt
I cup unsweetened finely shredded coconut
2 cups total add-ins (I use a mix of chopped chocolate-covered almonds, mini white chocolate chips, and roughly chopped dark chocolate).

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Instructions

Heat oven to 350 degrees F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer (or a medium bowl if using a hand mixer), cream the softened butter with the sugars until light and fluffy, about three minutes.
Beat in the eggs one at a time, mixing thoroughly after each.
Stir in the vanilla and almond butter into the batter until fully incorporated, with no streaks of almond butter remaining.
In a separate bowl, combine the flour, baking soda, and salt. Fold this gently into the butter mixture, mixing just until incorporated.
Stir in the coconut, then the chocolate-covered almonds, dark chocolate, and white chocolate.
Using a medium cookie scoop or two tablespoons, form two-tablespoon balls, placing them about two inches apart on the cookie sheets. With the bottom of a water glass, flatten each slightly.
Sprinkle with flaky sea salt (optional, but recommended).
Bake cookies for about 10 minutes, until the edges are just beginning to brown.
Remove from oven and allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a rack to cool completely.
Store in a plastic zip bag or other airtight container for up to five days.

Notes

… use only natural almond butter with no added sugar, salt, or other flavorings. Otherwise your flavor and texture will be wildly off.

… this dough freezes beautifully. If you’d like to save some or all of your dough for later, follow the instructions up to step #7 and then freeze the dough balls/disks by placing them on a cookie sheet, freezing until solid, and storing them in a freezer bag until you wish to bake them. You can bake them straight out of the freezer; just add an extra couple of minutes to the designated time.