Almond Macaroon Cookies
Cookie:
1 cup unbleached flour
¼ cup whole wheat pastry flour
2 teaspoons aluminum free baking powder
¼ teaspoon real salt
¾ cup raw sugar
1/3 cup butter, softened
4 oz. Cream cheese, softened
1 egg yolk
1 tablespoon milk
2 teaspoons almond extract
1 teaspoon vanilla extract
8 oz. Flaked coconut, unsweetened
2 oz. Raw almonds
1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchemnt paper; set aside.
2. Combine flour, baking powder and salt on a sheet of parchment paper, set aside.
3. Beat sugar, butter and cram cheese in a large bowl, with an electric mixer, 2 to 3 minutes or until ight and fluffy.
Beat in egg yolk, milk and extracts. Reduce speed to low. Gradually add flour mixture; beat until well blended.
Reserve ¾ cup coconut; place on a sheet of parchment paper. Stir remaining coconut into dough until well blended.
4. Shape rounded tablespoons of dough into balls. Roll balls in reserved coconut. Place cookies 2 inches apart on
parchment-lined cookie sheets. Bake 13-15 minutes or until light brown. Remove from oven. Immediately press and
almond into the center of each cookie. Slide parchment paper with cookies onto a wire rack to completely.
Drizzle:
½ cup semi-sweet chocolate chips
1 teaspoon coconut oil
Combine chocolate chips and oil in small saucepan over very low heat. Stir until chips are melted. Drizzle over cookies.
Let stand until chocolate is set. Store in refridgerator.