Chocolate Coconut Cookies with Almonds Recipe
Introduction
These Chocolate Coconut Cookies with Almonds are a delightful blend of rich chocolate, chewy coconut, and crunchy almonds. Perfectly soft yet slightly crisp, they make a wonderful treat for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1/2 cup sliced almonds, lightly toasted
Instructions
- Step 1: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Step 2: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
- Step 4: Gently fold in the chocolate chips, shredded coconut, and toasted sliced almonds.
- Step 5: Cover and chill the dough for 20–30 minutes to prevent overspreading and enhance flavor.
- Step 6: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 7: Scoop dough using a cookie scoop and place the cookies about 2 inches apart on the prepared baking sheets.
- Step 8: Bake for 10–12 minutes until the edges are golden and the centers are just set.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- For a nuttier flavor, try substituting the sliced almonds with chopped pecans or walnuts.
- Use dark chocolate chips for a richer, more intense chocolate taste.
- Chilling the dough helps the cookies hold their shape and brings out deeper flavors.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave or oven for a warm, freshly baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut, but the cookies may be less sweet. You might want to slightly increase the sugar to balance the flavors.
Can I substitute the almonds with another type of nut?
Absolutely. Feel free to use walnuts, pecans, or even hazelnuts depending on your preference or what you have available.
Print
Chocolate Coconut Cookies with Almonds Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
Delicious Chocolate Coconut Cookies with Almonds combine rich semi-sweet chocolate chips, sweet shredded coconut, and crunchy toasted almonds for a perfect balance of textures and flavors. These soft, chewy cookies are easy to make, chilled to enhance flavor and prevent spreading, then baked to golden perfection.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1/2 cup sliced almonds, lightly toasted
Instructions
- 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, creating a smooth base for the cookie dough.
- 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 for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in add-ins: Gently fold in the semi-sweet chocolate chips, sweetened shredded coconut, and lightly toasted sliced almonds, distributing them evenly throughout the dough.
- Chill the dough: Cover the dough and chill it in the refrigerator for 20–30 minutes to prevent the cookies from spreading too much while baking and to enhance the flavors.
- Prepare for baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Scoop the dough: Using a cookie scoop, portion the dough and place scoops about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the cookies: Bake for 10–12 minutes until the edges are golden and the centers are just set, creating a soft and chewy texture.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Lightly toasting the almonds enhances their flavor and adds crunch to the cookies.
- Chilling the dough is key to preventing excessive spreading and improving the cookie texture.
- Use a cookie scoop for evenly sized cookies to ensure uniform baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cookies, coconut cookies, almond cookies, chocolate chip cookies, easy dessert, chewy cookies, homemade cookies
