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Export 11 ingredients for grocery delivery
Preheat oven to 350 and line a baking sheet with parchment paper.
Combine the almond butter and sugar in a bowl and mix with a hand or electric mixture until combined
Add the vanilla, egg, and egg yolk and mix.
Add the ginger, turmeric, nutmeg, cinnamon, baking soda and salt and mix. Don’t not overmix
Next add the shredded coconut and pecans and mix until just combined.
Batter will be thick but not crumbly. If too crumbly beat it longer and release the oils from the almonds.
Scoop a heaping tablespoon of dough and place on parchment paper (I like to use an ice cream scoop). Slightly flatten the top of the cookie. Repeat until dough is gone.
Bake for 10-12 minutes.
Let them cool on the baking sheet for a couple minutes and then transfer to a cooling rack.