Almond Coconut Crinkle Cookies

Almond Coconut Crinkle Cookies

The recipe is adapted from the December 2023 Better Homes and Gardens (BHG) and yields 21 cookies. If you are not a fan of coconut, that ingredient can be easily omitted. These cookies "beg" to be served with a cup of tea or your favorite cup of coffee. They are crisp, chewy, and so delicious.

Ingredients: 

• 1/2 cup softened butter
• 1-1/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/2-1 teaspoon almond extract
• 1-1/2 cups flour
• 1 cup almond flour
• 1/3 cup toasted coconut at room temperature 
• 1/3 cup chopped almonds
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup powdered sugar

Directions:

• In a large bowl, beat butter and granulated sugar until light and fluffy. Add in eggs and extracts. Beating until smooth.
• In another bowl, whisk together the two flours, baking powder, toasted coconut, almonds, and salt.
• Gradually add the flour mixture to the butter mixture, beating on low speed until the ingredients are well combined.
• Cover and chill the dough for 40 minutes.
• Preheat oven to 350 degrees and cover two baking sheets with parchment paper. Place powdered sugar in a small bowl.
• Shape dough into 2-inch balls and then roll in the powdered sugar. Bake for 12 minutes, or until the cookies flatten out and develop a crackly surface.
• Remove the cookies from the oven and sift powdered sugar over them. After two minutes, transfer to a cooling rack. 

Cooking Tip: The dough can be shaped into 1-inch balls for smaller cookies. Adjust baking time to 10-11 minutes.

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