When I bake a new cookie, I typically look to something familiar for inspiration – in this case, an Almond Joy! These Coconut Almond Chocolate Cookies have a sweet coconut dough studded with almonds and chocolate chips. The flavor is similar to that of an Almond Joy, but the coconut flavor is just a bit more subtle and less sweet. I really enjoyed creating these cookies, and I hope you have fun baking and eating them too!
Tips for the Best Coconut Almond Chocolate Cookies
Making the Dough
This dough is vanilla based, with a slight coconut flavor from the shredded coconut. If you want a more prominent coconut flavor, I recommend adding 1/2 tsp coconut extract at the same time the vanilla is added. This will give the dough that extra coconut boost. However, I think they are delicious with a more subtle coconut flavor as well!
Chilling the Dough
These cookies have a chewy center and crispy edges. To prevent them from spreading too much in the oven, I would recommend chilling the dough in the refrigerator between batches. If your butter is room temperature or soft when you start making the cookies, the dough should be chilled before baking to allow it to firm up. After the first batch of cookies is in the oven, don’t let the dough sit out on the counter. Refrigerate it instead!
Baking
It’s important to take the Coconut Almond Chocolate Cookies out at the right moment to prevent them from being over or underdone. Take them out of the oven when the edges are lightly browned and the dough no longer looks wet or shiny. This should be about 12 minutes, depending on the size of your cookies.
These Coconut Almond Chocolate Cookies are chewy, nutty, and sweet – everything that I want in a cookie! It’s been rainy this weekend (my favorite baking weather!), so I’ve been enjoying these cookies with a cup of tea and a good book. Let me know how you liked this cookie in the comments!
Coconut Almond Chocolate Cookies
Ingredients
- 1 cup unsalted butter slightly softened but still cold
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups all purpose flour
- 1 ½ cups shredded coconut unsweetened
- 1 cup chocolate chips
- ½ cup chopped almonds
Instructions
- In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugars until evenly mixed, scraping down the sides of the bowl as needed.
- Add the eggs and vanilla, mixing until fully combined.
- Mix in baking soda, baking powder, and salt.
- Stir in flour until just combined.
- Add shredded coconut, chopped almonds, and chocolate chips. Stir to distribute evenly throughout the dough.
- Scoop onto prepared baking sheet in 2 tbsp measures.
- Bake at 350°F for about 12 minutes, or until cookies are golden brown on the edges and no longer look shiny or wet on top.
- Allow to cool fully so cookies can set. Enjoy!
I made these for a work event and they were quite a hit. I loved the coconut, chocolate, and almond combination. They still tasted great with sweetened coconut
Great to know! I’m so happy everyone at your work enjoyed them, too.