Madras Coconut Cookies
- 11 ounces all-purpose flour (2 cups)
- 4 1/2 ounces whole skin-on almonds (1 cup), plus enough to garnish each cookie
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon madras curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 ounces unsweetened shredded coconut (1 cup)
- 4 ounces granulated sugar (1/2 cup)
- 4 ounces light brown sugar (1/2 cup packed)
- 1 each orange zest
- 6 1/2 ounces room temp unsalted butter
- 1 whole large egg
- 1 egg yolk
Place the flour and 4 1/2 ounces almonds in a food processor, and process until the almonds are in very small pieces. Place the mixture in a bowl, along with the baking powder, baking soda, curry powder, salt, cinnamon and coconut.
Using a paddle attachment of a standing mixer, cream the sugar, brown sugar, orange zest and the room temperature butter together until light and fluffy. Incorporate the egg and egg yolk, and paddle until evenly mixed.
Last, place in all the dry ingredients into the mixing bowl. Gently, on a slow speed, mix until everything is evenly mixed, taking care not to over mix the cookie dough. Cover with plastic wrap and allow to chill in the refrigerator for 30 minutes.
After the dough has chilled, using a number 60 cookie scoop (about 2 teaspoons), scoop the cookies into even balls. After this stage, the cookie dough can be kept frozen, wrapped, up to 3 months in the freezer.
Preheat your oven to 325 degrees F.
Place the cookies on a baking sheet lined with parchment paper, approximately 2 inches apart from one another. Place a whole almond on top of the cookie dough, and gently press down to secure it. Bake the cookies 7 minutes, then rotate, and bake about another 8 minutes. Cookies will be done when they are lightly golden brown around the edges, and just barely pale in the center. Allow to cool, and serve fresh.