1/2 cup chopped macadamia nuts; 1/2 cup chopped pecans; 1/2 cup chopped almonds
1/2 tsp baking soda
1/2 cup butter
1/2 cup dried cranberries, chopped (unsweetened)
1/2 cup dark chocolate chips
2 cups unsweetened shredded coconut
1 tsp vanilla
Preheat oven to 350°.
Beat butter for 30 seconds in a bowl. Add in chopped cranberries and baking soda. Beat in eggs, vanilla, and almond flour. Stir in coconut, chocolate chips, and nuts. Mix until smooth.
Place parchment paper on a baking sheet. Place spoonfuls of cookie mixture on tray.
Bake for 15 minutes, flipping halfway through. Let cool (because they’re pretty crumbly when still hot) and enjoy!
(Makes approximately 24 cookies.)