Chocolate Coconut Cookies with Almonds

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These Chocolate Coconut Cookies with Almonds are pure indulgence baked into every bite. Imagine a soft, buttery cookie filled with melty chocolate chips, sweetened shredded coconut, and a subtle crunch from thinly sliced almonds. The texture is heavenly — chewy in the center, golden and crisp around the edges. Whether you’re craving something cozy for a quiet afternoon or need a crowd-pleaser for a cookie exchange, these treats check all the boxes.

The combination of chocolate, coconut, and almonds brings a layered depth of flavor that feels both nostalgic and a little tropical. They channel the essence of your favorite candy bar — think Almond Joy or Mounds — but in cookie form. These cookies are simple enough for a weekday bake yet elegant enough to serve at a special gathering.

Why You’ll Love This Chocolate Coconut Cookies with Almonds

• A perfect mix of chewy, crunchy, and melty textures
• Just the right amount of sweetness
• Quick to make and freezer-friendly
• Great for gifting or sharing
• A crowd favorite with classic flavor combinations

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Preparation Phase & Tools to Use

To get started, you’ll need a few basic tools: a large mixing bowl for combining your ingredients, a hand or stand mixer to cream the butter and sugar efficiently, and a sturdy silicone spatula to fold in the coconut, chocolate chips, and almonds. A cookie scoop will help ensure evenly sized cookies, and a baking sheet lined with parchment paper guarantees a smooth, no-stick baking experience. A wire rack is also essential to cool your cookies properly and maintain their texture.

Each tool contributes to the success of the cookie. The mixer creates the right aeration for a fluffy dough, while the cookie scoop maintains uniform baking, and the wire rack prevents soggy bottoms.

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Preparation Tips

Start with room-temperature butter for easy creaming. This step is key to a light and tender cookie texture. When adding the dry ingredients, mix just until combined to avoid overworking the dough. Toasting the sliced almonds briefly before adding them to the dough can enhance their flavor and crunch. If you like extra coconut flavor, use toasted coconut or add a drop of coconut extract. Lastly, chilling the dough for about 20–30 minutes helps the flavors meld and prevents excess spreading in the oven.

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Ingredients for this Chocolate Coconut Cookies with Almonds

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup sweetened shredded coconut
• 1/2 cup sliced almonds (lightly toasted for more flavor)

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Step 1: Cream Butter and Sugars

In a large bowl, beat the softened butter with brown sugar and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy. This step is crucial as it introduces air into the dough, which contributes to a softer texture.

Step 2: 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. This adds moisture and depth to the flavor.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so mix gently.

Step 4: Fold in Chocolate, Coconut, and Almonds

Use a silicone spatula to gently fold in the chocolate chips, shredded coconut, and sliced almonds. Make sure everything is evenly distributed throughout the dough.

Step 5: Chill the Dough

Cover the dough and chill in the refrigerator for at least 20–30 minutes. This helps prevent the cookies from spreading too much and intensifies the flavors.

Step 6: Preheat and Prep

While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat.

Step 7: Scoop and Space the Dough

Using a cookie scoop or tablespoon, portion the dough into balls and place them 2 inches apart on the baking sheet. If desired, gently press a few extra chocolate chips or almond slices on top for a bakery-style finish.

Step 8: Bake the Cookies

Bake for 10–12 minutes or until the edges are golden and the centers are just set. Do not overbake – they will continue to cook slightly on the baking sheet after removal.

Step 9: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for gooey chocolate pockets or store once fully cooled.

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Notes

These cookies are quite forgiving, making them ideal for both beginners and experienced bakers. If you prefer a stronger almond flavor, consider adding 1/4 teaspoon of almond extract along with the vanilla. For a richer cookie, you can brown the butter before creaming it with the sugars. And if you like a denser, chewier cookie, try using bread flour instead of all-purpose flour. You can also customize these cookies by using dark chocolate chips or adding a sprinkle of sea salt on top before baking for a gourmet touch.

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Watch Out for These Mistakes While Cooking

• Skipping the chill time: If you skip chilling the dough, the cookies may spread too much and lose their chewy texture.
• Overbaking: They may look slightly underdone when you pull them out, but they firm up as they cool. Overbaking leads to dry, crumbly cookies.
• Uneven mixing: Be sure the flour is fully incorporated, but don’t overmix the dough. This prevents dense cookies.
• Not toasting almonds: Raw almonds can taste bland. Lightly toasting them adds a richer, nuttier flavor.
• Crowding the baking sheet: Leave enough space for the cookies to spread without sticking together.

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Storage Instructions

Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container. For longer storage, you can freeze the baked cookies in a sealed bag for up to 2 months. If freezing raw dough, portion it into cookie balls and freeze on a baking sheet before transferring to a freezer bag; bake directly from frozen, adding 1–2 minutes to the baking time.

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Estimated Nutrition (Per Cookie)

• Calories: 210
• Total Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 90mg
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 14g
• Protein: 2g

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Frequently Asked Questions

Can I make these cookies gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

Can I use unsweetened coconut instead?

Absolutely! If you prefer less sweetness, unsweetened shredded coconut works great.

What type of chocolate chips should I use?

Semi-sweet chips work best, but you can use dark, milk, or even white chocolate chips depending on your preference.

Can I use chopped whole almonds instead of sliced?

Yes, just make sure to chop them finely and toast them lightly for best results.

Do I have to chill the dough?

While not mandatory, chilling the dough improves texture and prevents overspreading.

How do I know when the cookies are done?

Look for lightly golden edges and a soft center. They’ll firm up as they cool.

Can I double the recipe?

Yes, this recipe doubles well. Just make sure to mix thoroughly and bake in batches.

How long will the dough keep in the fridge?

The dough can be stored covered in the fridge for up to 3 days. Let it sit at room temperature for 10 minutes before scooping.

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Conclusion

Chocolate Coconut Cookies with Almonds are a comforting classic with a delightful twist. They balance richness and texture with every bite — perfect for a quick dessert, snack box addition, or gifting option. Easy to make and even easier to love, this recipe is sure to become a staple in your cookie rotation. Whether enjoyed warm out of the oven or as a midnight treat from the freezer stash, they deliver every time.

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