Mexican Chocolate with the blend of warming spices is my absolute favorite! These delightful little cookies are a delicious and healthy treat!

Scale

1 & 2/3 cups Almond Flour

2/3 cup Savory Spice Store Mexican Cocoa Powder * see note

1 teaspoon Sea Salt

1 stick (1/2 cup) unsalted Butter, room temperature

1 cup packed Light Brown Sugar

1 large Egg, room temperature

1 teaspoon Vanilla Extract

1/2 cup Dark Chocolate, chopped

1/2 cup Sliced Almonds, Toasted

1/2 cup Shredded Coconut, lightly toasted * see note

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In a medium bowl, whisk together the flour, cocoa powder and salt.
In a standing mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy, about 5 minutes.
Add the egg and vanilla, beat on medium speed just to combine.
Reduce speed to low, add the flour mixture until combined
Add the chocolate pieces and toasted almonds, mixing until combined.
Shape the dough into a side plate sized disk, wrap well in plastic wrap and refrigerate at least one hour.
Preheat the oven to 350F
Place coconut in a shallow bowl
Using a small ice cream scoop, measure out the dough, roll into balls and roll well in the coconut.
Place on a parchment or silpat lined baking sheet, these don’t spread much during baking.
Bake for 12 to 14 minutes until slightly cracked but still soft
Move to a rack to cool, store in an airtight container.

Mexican chocolate can be made with adding to 1 cup cocoa powder, 2 teaspoons cinnamon, 1 teaspoon ancho chile powder, 1 teaspoon smoked paprika, 1/4 teaspoon cumin
Coconut flakes are best unsulphured, if you can’t find the small flakes, buy the large flakes and pulse them in a food processor.