These easy to make coconut cookies with dark chocolate chips from Hershey's are gluten free and absolutely delicious! Take a look and try it here today!
Preheat oven to 350º F (180º C). Line cookie sheet with parchment paper or lightly grease.
In a large bowl, beat almond butter, coconut oil and sugar until well blended. Add eggs and vanilla; beat well.
Mix baking soda and salt into the almond flour, gradually add to the wet ingredients. Blend until well incorporated. Stir in flaked coconut, chopped almonds, and dark chocolate chunks.
Drop by heaping tablespoon onto prepared cookie sheet.
If dough is too sticky to form cookies, cover with plastic wrap and refrigerate for 30 minutes or up to 48 hours.
Bake for 11 minutes or until cookies are just beginning to turn golden brown around the edges. Cool for 5 minutes and then move to a wire rack to cool completely.