Ingredients
Dry Ingredients for Medium Bowl:
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2ΒΌ cups flour
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3 Tbl. unsweetened baking cocoa powder
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1 tsp. baking soda
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1 tsp. instant espresso powder such as Medaglia D'Oro
Wet Ingredients for Mixer Bowl:
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2 sticks butter, softened
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3/4 cup regular white sugar
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1/4 cup dark brown sugar
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1/16 tsp. salt
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1 (3.69 oz.) box instant dark chocolate pudding mix with coconut (I used Mounds)
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2 extra-large eggs
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2 Tbl. Amaretto Liqueur
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1 tsp. vanilla
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1/3 cup sweetened flaked coconut
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1/4 cup very finely chopped almonds
Rest of Ingredients:
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kosher salt, just a few pinches to sprinkle on tops, plus any leftover chopped almonds
Instructions
Preheat oven to 350º F (175º C).Sift together the flour, baking soda, and espresso powder, set aside.In a large mixing bowl, cream together the butter, sugars and salt. Beat in instant pudding mix just until blended. Mix in the eggs, Amaretto, and vanilla. Blend in the flour mixture. Mix in the coconut and almonds.Drop cookies by large rounded spoonfuls onto ungreased cookie sheets or roll them into large balls. (*The size of a large walnut.) Lightly press cookies flatter with palm of hand.Lightly sprinkle tops with sea salt (and any extra finely chopped almonds if you'd like).Bake for 10 to 12 minutes in preheated oven. Edges should be lightly browned. Don't over bake.Remove from baking sheet carefully to a rack to cool.*They will look like they aren't done, but they will set up as they cool.Store in an airtight container on the counter.
