Chocolate Coconut Cookies with Almonds

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These Chocolate Coconut Cookies with Almonds are the kind of cookie that makes you close your eyes and sigh with the first bite. They strike a perfect balance between crunchy and chewy, rich and nutty. Packed with gooey chocolate chips, sweet coconut flakes, and toasted almonds, every bite brings a textural contrast that’s both satisfying and addictive. They’re like a trail mix and dessert had a delicious baby!

Whether you’re baking for a holiday tray, prepping snacks for the week, or just indulging a late-night craving, these cookies are crowd-pleasers. They also freeze beautifully, making them ideal for baking ahead. Plus, they don’t require any fancy ingredients—just pantry staples turned into something amazing.

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What Kind of Chocolate Should I Use?

Semi-sweet chocolate chips are the go-to for this recipe, but dark chocolate chunks or even chopped chocolate bars can give you those gooey, melty pockets everyone loves. If you’re a milk chocolate fan, go for it—the sweetness pairs nicely with the nutty almonds.

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Ingredients for the Chocolate Coconut Cookies with Almonds

Unsalted Butter: Creates a rich, soft base for the cookies. Let it come to room temp for easier creaming.

Brown Sugar & Granulated Sugar: This combo gives a chewy texture and the perfect caramel-like sweetness.

Eggs: Bind everything together and add richness.

Vanilla Extract: A must for enhancing all the flavors.

All-Purpose Flour: The structure-builder of our cookie dough.

Baking Soda & Salt: Classic leavening and balance.

Shredded Coconut: Adds sweetness and chew. Use unsweetened for less sugar or sweetened for extra indulgence.

Chocolate Chips: The gooey heart of the cookie. Use your favorite type.

Almonds (Whole & Slivered): Toasted almonds give a satisfying crunch and depth of flavor. Whole ones on top make a beautiful finish.

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How To Make the Chocolate Coconut Cookies with Almonds

Step 1: Cream Butter and Sugars

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and light. This step builds the foundation for that perfectly chewy texture.

Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly incorporate the dry mixture into the wet ingredients.

Step 4: Fold in the Goodies

Stir in the shredded coconut, chocolate chips, and slivered almonds. Make sure they’re evenly distributed throughout the dough.

Step 5: Scoop and Decorate

Using a cookie scoop, drop rounded tablespoons of dough onto a lined baking sheet. Press a whole almond or two on top of each cookie for a decorative crunch.

Step 6: Bake

Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are golden and the centers are set but still soft.

Step 7: Cool and Enjoy

Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!

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How to Serve and Store These Cookies

Serve these cookies slightly warm for maximum gooey chocolate and softness. They pair beautifully with coffee, hot cocoa, or even a glass of almond milk. If you’re hosting, stack them on a platter for a rustic, cozy presentation.

For storing, keep them in an airtight container at room temperature for up to 5 days. Want to save them longer? Freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months and thaw quickly!

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Frequently Asked Questions

Can I use almond flour instead of all-purpose?

For this recipe, stick with all-purpose flour. Almond flour would change the texture and spread of the cookies.

How can I toast the almonds?

Spread them on a baking sheet and toast at 350°F for 5–7 minutes, or until golden and fragrant. Keep a close eye on them!

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour with a 1:1 gluten-free baking blend. Texture may vary slightly but will still be delicious.

Should I chill the dough?

If you want thicker cookies, chill the dough for 30 minutes. Otherwise, they spread just fine as is.

Can I reduce the sugar?

You can slightly reduce both sugars, but keep in mind it may affect texture and spread.

What kind of coconut should I use?

Shredded sweetened coconut adds moisture and chew. For a less sweet version, opt for unsweetened.

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Want More Cookie Ideas with a Twist?

If you love these Chocolate Coconut Cookies with Almonds, check out some other fun and delicious recipes on the blog:

• Maraschino Cherry Chocolate Chip Cookies for a fruity twist on a classic.
• Cotton Candy Cookies if you’re feeling whimsical.
• Cheesecake Stuffed Caramel Apple Cookies for indulgent layers of flavor.
• Triple Chocolate Banana Bread when you’re craving chocolate on chocolate.
• Pistachio Pudding Sugar Cookie Bars for something totally unexpected.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try chopped dark chocolate or go full-on milk chocolate sweet? Did you toast your almonds or keep them raw?

I love seeing how others put their spin on this! You can also follow me on Pinterest for more sweet creations: Life with Nina on Pinterest

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