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The cookies that make everything better!
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream butter and sugars until light and fluffy. Add the almond butter and mix until fully incorporated. Add eggs and almond extract, and mix together. Mix in dry ingredients, until just combined. Fold in shredded coconut.
Refrigerate dough at least 1 hour or up to overnight.
When you’re ready to bake, preheat oven to 350ºF.
Use a 2-tablespoon cookie scoop (I love mine!), and place dough on parchment-lined baking sheets, about 2 inches apart.
Bake 10-12 minutes, until cookies are puffy and golden brown around the edges. Remove from oven and let cookies stand on the baking sheet for 5 minutes. Transfer to a wire cooling rack to cool.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!