If you’ve been craving a cookie that brings together rich, chewy chocolate with tropical shredded coconut and the satisfying crunch of almonds, you are in for a real treat. This Chocolate Coconut Cookies with Almonds Recipe is everything you want in a homemade cookie—warm, fragrant, and utterly irresistible. Each bite offers a perfect blend of flavors and textures that will have you reaching for just one more. Whether you’re baking for a crowd or simply treating yourself, these cookies promise to delight every time.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward cookie heaven. These simple yet essential ingredients all play a crucial role—bringing texture, flavor, and that beautiful golden color that makes these cookies so inviting.
- 1 cup unsalted butter, softened: Provides a rich, creamy base that keeps your cookies tender and flavorful.
- 1 cup brown sugar: Adds moisture and a lovely caramel-like depth to your cookies.
- 1/2 cup granulated sugar: Balances sweetness with a slight crispness in the cookie edges.
- 2 large eggs: Bind everything together and give the cookies their structure.
- 2 teaspoons vanilla extract: Enhances all the flavors, warming up the overall taste.
- 2 1/4 cups all-purpose flour: The foundation that holds all the mix-ins perfectly.
- 1 teaspoon baking soda: Helps your cookies rise for that light, chewy texture.
- 1/2 teaspoon salt: Balances the sweetness and sharpens the flavors.
- 1 1/2 cups shredded coconut (sweetened or unsweetened): Brings subtle tropical sweetness and chewy texture.
- 1 1/2 cups chocolate chips: The chocolatey pockets that make these cookies totally irresistible.
- 3/4 cup slivered almonds: Adds delightful crunch and a nutty contrast.
- Whole almonds for topping (optional): Makes for a pretty, inviting look and an extra nutty bite.
How to Make Chocolate Coconut Cookies with Almonds Recipe
Step 1: Preheat your oven and prepare your baking sheets
Start by warming up your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your cookies bake evenly and come off without sticking. This small prep step saves you a lot of frustration later!
Step 2: Cream the butter and sugars
In a large mixing bowl, beat the softened butter together with brown sugar and granulated sugar until the mixture is light, fluffy, and creamy. This process incorporates air that helps give your cookies a tender chew and prevents them from becoming dense.
Step 3: Add eggs and vanilla
Beat in the eggs one at a time to make sure they’re fully incorporated. Then stir in the vanilla extract. These ingredients add moisture and deepen the sweet, rich flavor that makes these cookies so special.
Step 4: Combine your dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Combining the dry ingredients separately before adding them to the wet ingredients ensures an even distribution and prevents any clumps.
Step 5: Mix dry into wet
Gradually blend your dry ingredients into the butter mixture. This slow incorporation helps maintain the batter’s consistency and creates perfectly chewy cookies without overmixing.
Step 6: Fold in coconut, chocolate chips, and almonds
Gently fold in the shredded coconut, chocolate chips, and slivered almonds until everything is evenly combined. This step is where the magic happens—creating those beautiful pockets of flavor and crunch that define the Chocolate Coconut Cookies with Almonds Recipe.
Step 7: Portion and add almond topping
Using a cookie scoop, portion dough onto your prepared baking sheets, spacing them evenly. For an elegant touch, press a whole almond on top of each cookie before baking. It’s not only decorative but adds a lovely extra crunch.
Step 8: Bake and cool
Bake your cookies for 10 to 12 minutes, watching for golden edges and centers that are just set. After removing from the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up perfectly without losing their chewiness.
How to Serve Chocolate Coconut Cookies with Almonds Recipe
Garnishes
Sprinkle a few toasted coconut flakes or a light dusting of powdered sugar over the cookies to elevate their appearance and give a little extra texture. A drizzle of melted dark chocolate can also add an elegant, decadent touch.
Side Dishes
These cookies pair beautifully with a classic glass of cold milk, a cup of hot coffee, or even a creamy vanilla ice cream. The contrasting temperatures and flavors enhance the overall dessert experience.
Creative Ways to Present
For a pretty gift, stack cookies in a jar or wrap them in parchment tied with twine. You can also sandwich a little dollop of vanilla or chocolate frosting between two cookies for a festive cookie sandwich that’s absolutely irresistible.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious and chewy for about 4 to 5 days—perfect for an easy grab-and-go snack.
Freezing
If you want to save these treats for later, freeze your baked cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months and thaw quickly at room temperature.
Reheating
Warm your cookies for a few seconds in the microwave or in a preheated oven at 300°F for 5 to 7 minutes. This simple step revives that freshly baked softness and melty chocolate moment we all adore.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can! Unsweetened coconut will give a more subtle coconut flavor and reduce the overall sweetness. Adjust your sugar slightly if you prefer a sweeter cookie.
What if I don’t have slivered almonds? Can I substitute another nut?
Absolutely! Chopped pecans, walnuts, or even macadamia nuts make great alternatives, offering different textures and flavors that complement the chocolate and coconut beautifully.
Can I make these cookies gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, you can enjoy these cookies gluten-free. Just be sure your baking blend contains xanthan gum for structure.
Why do my cookies spread too much during baking?
Cookies can spread if the butter is too soft or the dough is too warm. Try chilling the dough in the fridge for 20-30 minutes before baking to help maintain the cookie shape.
How can I make these cookies more chewy?
For extra chewiness, you can slightly underbake the cookies by a minute or two or add a tablespoon of honey or corn syrup to the dough to retain moisture.
Final Thoughts
There’s something truly special about these Chocolate Coconut Cookies with Almonds Recipe that makes them a go-to treat for any occasion. They strike the perfect balance of rich chocolate, sweet coconut, and satisfying almond crunch that’s impossible to resist. Take some time to try making them yourself—you’ll quickly see why they become a beloved favorite in any cookie lineup!
Print
Chocolate Coconut Cookies with Almonds Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these chewy Chocolate Coconut Cookies with Almonds, a perfect blend of sweet shredded coconut, rich chocolate chips, and crunchy almonds. This easy-to-make cookie recipe features a buttery dough enriched with brown and granulated sugars, creating a golden-edge, soft-centered treat that’s perfect for any dessert or snack occasion.
Ingredients
Cookie Dough
- 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
Optional Topping
- Whole almonds for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the raising agent and salt throughout the dough.
- Mix Dry Ingredients into Wet: Gradually blend the dry ingredients into the butter mixture, mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Fold in Mix-ins: Gently fold in the shredded coconut, chocolate chips, and slivered almonds until everything is evenly incorporated within the dough.
- Portion Dough: Use a cookie scoop to portion out the dough onto the prepared baking sheets, spacing them to allow for spreading. If desired, press a whole almond on top of each cookie for a decorative finish.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn golden brown and the centers are set yet soft to the touch.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring the best texture and flavor.
Notes
- For a nuttier flavor, use toasted shredded coconut and almonds before mixing them into the dough.
- You can substitute sweetened or unsweetened coconut based on your preference.
- Make sure the butter is softened but not melted for proper creaming with sugars.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend of equal measure.
