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1
Preheat oven to 350u00b0F. Line cookie sheet with parchment paper.
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2
Using a whisk attachment on an electric mixer, whip 2 eggs plus 1 yolk and granualated sugar until mixture becomes light and frothy. Add coconut oil, vanilla, cinnamon, baking soda and salt.
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3
Using a food processor, chop almonds; add cocoa powder and brown sugar; pulse until ingredients are well mixed.
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4
Replace whisk attachment with paddle attachment: Add flour, and mix at low speed. Add almond mixture and about half a cup of chocolate chips and mix on low speed until the ingredients are combined in a sticky dough.
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5
On a lightly floured pastry board, shape dough into a ball, knead lightly. Cut ball in two and form 2 logs, each about 9 inches long, 2 inches wide. Place logs on baking sheet.
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6
Bake 25 minutes or until lightly browned. Remove loaves from oven and let them partially cool. About 10 minutes.
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7
Lower the oven temperature to 325u00b0F. With a serrated knife, carefully cut into diagonal slices about 1/2-inch thick; dough will be slightly soft inside. Return slices in one layer to a cleaned baking sheet, and bake until crunchy.
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8
For topping: in a saucepan, melt chocolate chips over low heat. Add 1 tablespoon coconut oil and stir until mixture is silky smooth. Toast coconut.
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9
Allow twice-baked slices to cool completely. Dip into chocolate mixture and top with coconut. Place finished slices back on cookie tray and cool in refrigerator until the topping hardens.
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10
Serve immediately and enjoy. Noting that this recipe also freezes well.
