When I’m stressed I bake. It’s not because I am a stress eater, but baking is therapeutic to me. Getting to eat it afterwards is just the icing on the cake. I know this is a strange coping mechanism, but my friends sure appreciate it! The past few days have been stressful so I was dying to bake last night. Joy the Baker’s Brown Butter Toasted Coconut Chocolate Chip Cookies looked awesome and I actually had a lot of the ingredients. But I wanted to make something healthy enough that I could eat with my afternoon coffee and not feel guilty about so the base was inspired by Elena’s Pecan Shortbread Cookies.
These turned out really good! They were crispy, buttery, and chocolatey, just what I wanted. The coconut flavor wasn’t very strong, so add some extra if you are really into coconut.
Coconut Chocolate Chip Shortbread Cookies
1 and 1/4 C almond flour
1/8 tsp sea salt
1/8 tsp baking soda
1/4 C toasted unsweetened coconut
1/4 C chocolate chips
1/4 C butter
2.5 T honey
1/2 T vanilla
Mix almond flour, sea salt, baking soda, coconut, and chocolate chips.
Brown butter on the stove. Check out Joy’s post if you want details, her explanation is better than any I could give!
Pour the butter into a small bowl to stop it from cooking and mix in the vanilla and honey. Let it cool for a minute (so you don’t melt the chocolate chips) and mix it into the dry ingredients. It should form a crumbly batter.
Using parchment paper or foil, roll the dough into a large log and freeze for an hour. Slice and bake for 7-10 minutes at 350.
I thought these cookies tasted better after completely cooling, so with that and the freezing they are not what you want to make if you need instant baking gratification!