Ingredients
2 1/2 cups almond flour
1 cup unsweetened shredded coconut
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar packed
2 large eggs
1/4 cup plus1 tablespoon butter
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
Instructions
Cooked the butter until it's golden brown and have a pleasant nutty smell, and let it cool down - but still in liquid form
In a large bowl whisk almond flour, coconut, baking powder, salt, and brown sugar until no lumps remain.
In a separate bowl, whisk eggs, melted butter, vanilla extract, almond extract and stir to combine. Add wet ingredients to the dry ingredients and stir using a wooden spoon or rubber spatula. Stir until thoroughly combined, tightly cover and place in the back of your fridge for 2 hours or more.
Preheat oven to 375°F and line two baking sheets with parchment or silicone liners. Roll or scoop the dough into 2 tablespoon portions (about golf ball size) and place them a couple inches apart on the prepared baking sheets. Press down on each ball of dough to flatten (they will spread very little when baking). Bake for about 10 minutes, until the edges are just beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.
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