Step 1

Preheat oven to 350 and line a baking sheet with parchment paper.

Step 2

Combine the almond butter and sugar in a bowl and mix with a hand or electric mixture until combined

Step 3

Add the vanilla, egg, and egg yolk and mix.

Step 4

Add the ginger, turmeric, nutmeg, cinnamon, baking soda and salt and mix. Don’t not overmix

Step 5

Next add the shredded coconut and pecans and mix until just combined.

Step 6

Batter will be thick but not crumbly. If too crumbly beat it longer and release the oils from the almonds.

Step 7

Scoop a heaping tablespoon of dough and place on parchment paper (I like to use an ice cream scoop). Slightly flatten the top of the cookie. Repeat until dough is gone.

Step 8

Bake for 10-12 minutes.

Step 9

Let them cool on the baking sheet for a couple minutes and then transfer to a cooling rack.