These cookies are great, and actually decently full of protein because of the almonds.
Melt 1/2 C butter and cream with 1/2 C unpacked brown sugar and 1/2 C white sugar. Cream until smooth and beat in one egg and one tsp vanilla extract. Add 1 1/4 C white flour in several additions, then grind 1 C blanched almonds in a spice grinder until powdery and mix in.
Preheat the oven to 375 F. Get a bag of high cocoa chocolate chips and some shredded coconut. Roll a tsp ball of batter into the coconut, place on a cookie sheet and use your thumb to make a small inentation in the cookie. Put 2-3 chips in each indentation.
For preserve filled cookies, grab some good jam (we tried strawberry, raspberry and orange marmalade) and roll the dough into ball, then indent with your thumb and fill with about 1/4 tsp preserves.
Bake on ungreased cookie sheets for 8-10 minutes, until browed. Let cool before removing from the pan.