Martha Stewart Almond-Coconut Chewy Chocolate Cookies

Martha Stewart almond-coconut chewy chocolate cookies are a fudgy easy dessert made with almond flour, Dutch-process cocoa and shredded coconut, ready in 1 hour 50 minutes. Try this gluten-free cookie recipe for Passover or holiday cookie trays, since it's flourless and keeps for days.

Chill the dough for at least 1 hour before you scoop it, because cold dough holds its shape in the oven. Skip the chill and the cookies spread thin and lose that fudgy middle.

Martha builds the dough on almond flour instead of wheat flour, which keeps the cookies gluten-free and gives them a dense, brownie-like chew. Rolling each ball in sweetened coconut before baking also adds a toasty macaroon-style crust that you won't get from stirring coconut into the dough.

Martha Stewart Almond-Coconut Chewy Chocolate Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

35

minutes

Cooking time

18

minutes

Calories

170

kcal

Cocoa-rich almond dough turns dense and fudgy inside while a toasted coconut coating crisps the outside. Pulling them while the centers are still slightly soft keeps every bite chewy.

Ingredients

• 1 2/3 cups almond flour, such as Bob's Red Mill
  

• 2/3 cup Dutch-process cocoa powder
  

• 1/2 teaspoon kosher salt
  

• 1 stick (½ cup) unsalted butter or margarine (for Passover), room temperature
  

• 1 1/4 cups packed light-brown sugar
  

• 1 large egg, room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1/2 cup chopped bittersweet chocolate
  

• 1/2 cup chopped roasted almonds
  

• 1/2 cup sweetened shredded coconut
  

Directions

• Mix the dry ingredients: Whisk 1 2/3 cups almond flour, 2/3 cup Dutch-process cocoa powder and 1/2 teaspoon kosher salt together in a medium bowl. Set it aside while you make the butter base.
• Cream the butter: Beat 1 stick room-temperature butter with 1 1/4 cups packed light-brown sugar in a mixer fitted with the paddle attachment. Run it on medium-high speed for about 5 minutes, until the mixture turns light and fluffy.
• Add egg and vanilla: Add 1 large egg and 1 teaspoon pure vanilla extract, then beat on medium speed just until combined. Stop as soon as it comes together so the dough stays tender.
• Add the flour mixture: Reduce the speed to low and slowly add the flour mixture. Keep beating until no dry streaks remain.
• Fold in chocolate and almonds: Fold in 1/2 cup chopped bittersweet chocolate and 1/2 cup chopped roasted almonds by hand. Then shape the dough into a 1-inch-thick disk.
• Chill the dough: Wrap the disk tightly in plastic and refrigerate for at least 1 hour. It keeps up to 1 day, so you can make it ahead.
• Coat in coconut: Preheat the oven to 350 degrees and pour 1/2 cup sweetened shredded coconut into a shallow dish. Scoop 2 tablespoons of dough, roll it into a ball, then coat it in the coconut and repeat with the rest.
• Shape and bake: Place the balls 1 inch apart on parchment-lined baking sheets and press each one lightly to flatten. Bake for 16 to 18 minutes, until the cookies are cracked but still slightly soft.
• Cool and store: Let the cookies cool 5 minutes on the sheets, then move them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO medium cookie scoop, Reynolds unbleached parchment paper, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Are these cookies really gluten-free?

Yes, the dough uses almond flour and cocoa instead of wheat flour, so there is no gluten in the base. Always check the labels on your chocolate and cocoa, since some brands process them near wheat.

How long do these cookies keep?

Stored in an airtight container at room temperature, they stay fresh for up to 5 days. Keep them in a single layer or separate stacks with parchment so the coconut coating doesn't stick.

Can I make the dough ahead of time?

You can refrigerate the wrapped dough disk for up to 1 day before scooping and baking. Let it sit on the counter for a few minutes if it feels too firm to scoop.

Can I roast my own almonds?

Spread raw almonds on a rimmed baking sheet and bake them in a 350 degree oven for about 15 minutes, until fragrant. Let them cool before chopping so they stay crunchy in the dough.

How do I know when the cookies are done?

Look for cracked tops with centers that still feel slightly soft, usually at 16 to 18 minutes. They firm up as they cool, so pulling them early is what keeps them chewy instead of dry.