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
Scale
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.
