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

Scale

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