Almond Joy Cookies [vegan, gluten free]

One Year: Classic Banana Bread
Two Years: Dark Chocolate and Grapefruit Cream Scones
Three Years: Salty Brown Butter Double Chocolate Chip Cookies
Four Years: Garlicky Guacamole with Red Bell Pepper

Almond Joy Cookies
Makes about a dozen

1/2 cup almond meal
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
3/4 cup coconut oil, at room temperature (solid)
1/4 cup maple syrup
1/2 tsp princess emulsion (or 1 tsp vanilla extract)
1 cup desiccated coconut
1/2 cup large coconut flakes
1/4 cup coconut flakes
1/3 cup mini chocolate chips

Preheat oven to 350 degrees Fahrenheit. Grease and line a baking sheet with parchment paper. In a medium bowl, whisk together almond meal, baking soda, salt, and cinnamon. In a large bowl, beat coconut oil until smooth. Beat in maple syrup and princess emulsion. Beat in dry ingredients, then gently stir in all types of coconut. Gently stir in chocolate chips until just combined. Scoop in heaping tablespoonfuls, rolling the dough into balls and spacing out on baking sheet. Gently press each cookie down into a disc. Bake for 8 minutes, rotating halfway through. Allow to cool for five minutes on the baking sheet before transferring to cooling rack to cool completely. Cookies are best when completely cool, and will keep in an airtight container for 3 days.