Almond Butter, Dark Chocolate & Coconut Cookies

• 1/2 cup unsalted butter, softened
• 3/4 cup almond butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup unsweetened coconut flakes
• 1/2 cup whole almonds, coarsely chopped
• 2 ounces bittersweet chocolate, finely chopped (or 1/2 cup bittersweet chocolate chips)

1. Preheat oven to 350u0b0. Line 2 baking sheets with parchment paper.
2. Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, then beat until well incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the creamed butters and sugars and mix on a low speed until just combined. Stir in the remaining ingredients.
3. Make 1-inch balls of dough (about 2 tablespoons) and place on prepared baking sheets. These are pretty big cookies -- don't crowd them. I baked just 6 per pan. Bake until lightly golden around the edges but still quite soft in the center, 12 to 14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Serve with ice cold milk.

unsalted butter, almond butter, sugar, brown sugar, egg, vanilla, flour, baking soda, kosher salt, unsweetened coconut flakes, whole almonds, bittersweet chocolate

Taken from food52.com/recipes/22057-almond-butter-dark-chocolate-coconut-cookies (may not work)