Coconut and almonds with a sprinkle of salt.
1 1/4 flour
1/2 teaspoon baking soda
1/4 teaspoon salt + extra for sprinkling
1 tablespoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
1/2 cup sliced almonds
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat together the butter, brown sugar, and sugar until creamy and smooth, about 2-3 minutes. Beat in egg and vanilla until smooth. Gradually beat in flour mixture then stir in coconut and almonds. Refrigerate the dough until cold, about an hour or so.
Preheat oven to 350F. Line two cookie sheets with parchment paper. Roll the dough into 1-inch balls and place on the cookie sheets 3 inches apart. Sprinkle some salt on top. Bake 10-12 minutes or until the edges are set. Wait a few minutes before transferring to a cooling rack. Cool completely.