Almond meal cookies with coconut and chocolate

I came across a fabulous recipe a few months ago and it's perfect to share for Pesach! That's Hebrew for Passover :). This is now my favorite go-to low carb, low sugar recipe. Great for snack, brunch or dessert, they're a big hit with guests too! I love to keep them in the freezer and eat them cold. Depending on your level of kashrut, these are a perfect Passover recipe! I have a triple batch chilling to bake up in the morning! The original recipe can be found here, I modify it slightly but either way they're sure to be super yummy!! 

http://minimalistbaker.com/almond-meal-cookies-with-chocolate-chips-and-coconut/

INGREDIENTS

1 1/4 cups almond meal (I like Trader Joes)

1/4 cup coconut palm sugar (can use brown or muscavado sugar)

1/4 cup shredded unsweetened coconut 

1/3 cup coconut flakes (love the big pieces!!)

1/4 cup dark chocolate chips or semi-sweet 

1/2 tsp baking powder

1/4 tsp salt

1 egg

1 tsp vanilla 

3 tablespoons coconut oil, melted 

DIRECTIONS

Combine all the dry ingredients in a large bowl and mix well.

Melt the coconut oil in a small glass bowl in the microwave.

Beat the egg until light and fluffy, add the vanilla and oil and mix well.

Add wet mixture to dry mixture and combine. 

Refrigerate at least 30 minutes, up to overnight. 

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or silpat, and place the cookies on the baking sheet using a cookie scoop or roll into balls.

Flatten slightly and bake 7-10 minutes until slightly brown (don't overcook-they can quickly go from "done" to "burnt"!)

Let set 1 minute then remove to cooling racks. 

Once cool, store in freezer bags or airtight container. 

Eat and enjoy!!