Flourless Toasted Coconut Almond Butter Cookies

• 1/2 cups Shredded Unsweetened Coconut
• 12 ounces, weight Unsalted Almond Butter
• 3/4 cups Brown Sugar
• 1 whole Large Egg
• 1 Large Egg Yolk
• 1/2 teaspoons Salt
• 1 teaspoon Baking Soda

1. 1. Preheat the oven to 350u0b0F. Line 3 baking sheets with parchment paper.
2. 2. Spread the coconut out evenly over 1 baking sheet and toast for 6-8 minutes, or until slightly brown. Immediately transfer to a small bowl and cool.
3. 3. In the bowl of an electric mixer fitted with a paddle attachment, beat all of the remaining ingredients together until smooth (the batter will feel sticky and look greasy from all of the oil in the almond butter-no biggie).
4. 4. Fold in the coconut.
5. 5. Using your hands, form the batter into small tablespoon-sized balls. Place each ball on the prepared baking sheets and flatten with the palm of your hand into a small disc.
6. 6. The cookies will spread out a bit during baking, so make sure that you separate them at least 3 inches apart. I found that baking 6 cookies per sheet worked great!
7. 7. Bake the cookies for 13-15 minutes, or until slightly golden brown.
8. 8. Cool for 3 minutes on the baking sheet and transfer to a wire rack (or just serve immediately with a big glass of milk).

unsweetened coconut, butter, brown sugar, egg, egg, salt, baking soda

Taken from tastykitchen.com/recipes/desserts/flourless-toasted-coconut-almond-butter-cookies/ (may not work)