Caribbean Cookies
Prep Time: 30 minutes
Total Time: 2 hours
Servings: 18
Ingredients:
1 cup Ghee, or 2 sticks unsalted butter
2 cups all-purpose flour
1 tsp sea salt
1 tsp baking soda
1 cup dark brown sugar
4 Large Eggs
3 tsp vanilla extract
2 cups dark chocolate, crushed
1 cup raw slivered almonds
1/2 cup shredded coconut
1 cup Ghee, or 2 sticks unsalted butter
2 cups all-purpose flour
1 tsp sea salt
1 tsp baking soda
1 cup dark brown sugar
4 Large Eggs
3 tsp vanilla extract
2 cups dark chocolate, crushed
1 cup raw slivered almonds
1/2 cup shredded coconut
Directions:
Melt Ghee or Butter and let rest for 10 minutes.
Whisk flour, baking soda and salt
Mix brown sugar and cooled ghee or butter with a mixer on medium speed for 1 minute.
Add vanilla and eggs and mix for an additional 1 minute.
Add dry ingredients to the bowl and slowly mix until smooth.
With a spatula, fold in chocolate, almonds, and coconut.
Let dough rest at room temperature for 30 minutes.
Preheat oven to 375 and line 2 baking sheets with parchment paper.
Use an ice cream scoop to portion the dough onto prepared baking sheets, spacing 3" apart.
Bake for 11 to 13 minutes until golden brown and crispy.
Cool on cooling racks for 10 minutes before eating. Enjoy!
Melt Ghee or Butter and let rest for 10 minutes.
Whisk flour, baking soda and salt
Mix brown sugar and cooled ghee or butter with a mixer on medium speed for 1 minute.
Add vanilla and eggs and mix for an additional 1 minute.
Add dry ingredients to the bowl and slowly mix until smooth.
With a spatula, fold in chocolate, almonds, and coconut.
Let dough rest at room temperature for 30 minutes.
Preheat oven to 375 and line 2 baking sheets with parchment paper.
Use an ice cream scoop to portion the dough onto prepared baking sheets, spacing 3" apart.
Bake for 11 to 13 minutes until golden brown and crispy.
Cool on cooling racks for 10 minutes before eating. Enjoy!
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