These almond cookies with white chocolate are a delightful treat that combine nutty crunch with sweet, creamy bites. Perfect for sharing with friends or enjoying with a cup of tea, they’re simple to make and irresistibly tasty.
COOKBOOK / 1461
Start by heating your oven to 350°F (175°C) and line two baking sheets with parchment paper. Spread the coconut flakes on one of the sheets and pop them in the oven for about 6 minutes, just until they turn a light golden brown. Keep the oven on for the cookies.
While the coconut toasts, mix the flour, baking soda, and salt in a small bowl. In a separate larger bowl, beat together the brown sugar, butter, white sugar, and almond extract until creamy. Then add the egg yolk and milk, stirring until combined. Gradually add the flour mixture, mixing until it’s almost fully blended. Fold in the white chocolate, almonds, and the toasted coconut.
Scoop out dough balls about 1 1/2 inches wide and place them on the clean baking sheet, leaving some space between each. Bake the cookies for 8 to 10 minutes, or until the edges start to turn golden but the centers are still soft. Let them cool a bit before enjoying!
- Chill the dough before baking to help the cookies hold their shape.
- Use whole almonds for extra crunch or almond flour for a softer texture.
- Avoid overbaking to keep the cookies tender and chewy.
These cookies combine the rich nuttiness of almonds with the sweet, creamy flavor of white chocolate. They offer a perfect balance of crunch and melt-in-your-mouth softness, making them a delightful treat for any occasion.
Serve these cookies with a hot cup of tea or coffee for a cozy snack. They also pair well with a glass of cold milk or can be enjoyed as a sweet ending to any meal.
Store the cookies in an airtight container at room temperature to keep them fresh for up to one week. For longer storage, freeze them in a sealed bag and thaw at room temperature before serving.
