Description
Chocolate Coconut Cookies with Almonds are soft, chewy, and packed with rich chocolate chips, sweet coconut, and crunchy toasted almonds. Perfect for snacking, gifting, or freezing for later, these cookies offer a comforting texture with just the right amount of indulgence.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded coconut (sweetened or unsweetened)
1 1/2 cups chocolate chips
3/4 cup slivered almonds
Whole almonds for topping (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually blend into the butter mixture.
5. Fold in the shredded coconut, chocolate chips, and slivered almonds until evenly combined.
6. Use a cookie scoop to portion out dough onto prepared baking sheets. Press a whole almond on top of each, if using.
7. Bake for 10–12 minutes or until the edges are golden and centers are just set.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toast your almonds beforehand to bring out a deeper nutty flavor—just a few minutes in the oven does the trick.
For thicker cookies, chill the dough for 30 minutes before baking.
Use unsweetened coconut for a less sweet cookie or sweetened if you want extra chew and sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate, coconut, almond, cookies, easy cookie recipe