Almond Flour and Coconut Dark Chocolate Cookies

Gently melt 3 tsp Butter in a small heatproof bowl and set it aside to cool to room temperature.

Preheat the oven to 175°C (350°F) and line a flat baking tray with parchment paper.

In a mixing bowl, thoroughly whisk together 50 gr Almond flour, 30 gr Coconut shavings, ¹/₄ tsp Baking Powder, and ¹/₄ tsp Table salt.

In a separate bowl, whisk ¹/₂ piece Eggs size M with 2 ml Vanilla Extract and the cooled melted butter until smooth and uniform.

Pour the wet egg mixture into the dry flour blend and stir with a spatula until a cohesive, pliable dough forms, then let it rest for 5 minutes so the coconut absorbs moisture.

Gently fold 14 gr Dark chocolate into the rested cookie dough until evenly distributed.

Divide the dough into 6 equal balls, arrange them on the prepared baking tray, press into round discs about 1 cm thick, and press 6 gr Dark chocolate on top.

Bake in the preheated oven at 175°C (350°F) for 12 to 14 minutes until the edges are golden, then allow the cookies to cool completely on the tray to set before serving.