Ingredients
Equipment
Method
Instructions:
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the unsalted butter and brown sugar using an electric mixer on medium speed until light and fluffy.
- Step 3: Add the eggs, vanilla extract, and almond extract to the creamed mixture and beat until well combined.
- Step 4: In another bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Step 5: Gently fold in the semi-sweet chocolate chips and sweetened shredded coconut. The dough will be thick.
- Step 6: Drop cookie dough onto prepared baking sheets, spacing them about 2 inches apart, and press one roasted almond into the center of each cookie dough ball.
- Step 7: Bake in the preheated oven for 10-12 minutes or until the edges are set.
- Step 8: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.
- Step 9: In a medium bowl, beat together the butter, cocoa powder, milk, and vanilla extract. Gradually add in the powdered sugar until smooth and creamy.
- Step 10: Once the cookies are completely cooled, spread the frosting generously over each cookie.
Notes
- Store cookies in an airtight container for up to a week at room temperature.
- For a nut-free version, substitute roasted almonds with sunflower seeds.
- Freeze unbaked cookie dough for up to three months for fresh cookies later.