2 1/2 cups almond meal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup organic sugar
2 large eggs
1/3 cup coconut oil (melted)
1/3 cup shredded coconut (toasted)
1/2 cup chopped pecans
1 cup dark chocolate chips or chunks
Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper.
In a large bowl, combine almond meal, salt and baking soda. Whisk together sugar, eggs and coconut oil in a smaller bowl.
Stir the wet ingredients into the dry ingredients until well combined. Then fold in remaining ingredients.
Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash if desired.
Bake 14-17 minutes until golden brown, or toothpick inserted in the center of a scone comes out clean. Cool for 20-30 minutes before serving.
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