Coconut, Chocolate Chip, and Almond Cookies
It was a rainy day, and I wasn’t looking forward to another game of Candyland, so I suggested making cookies, to which my children happily agreed. After looking through the pantry, we decided to make this easy recipe for coconut, chocolate chip, and almond cookies. The cookies were gooey, soft, sweet, salty, and crunchy. I was in heaven, my children, my husband, and my neighbor all loved them too. Don’t forget to dip them in ice-cold milk, but I must warn you–they are addictive!
Coconut, Chocolate Chip, and Almond Cookies
Ingredients:
- 2¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup brown sugar
- ½ cup white sugar
- ½ cup butter, room temperature
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1½ cups of milk chocolate chips, divided
- 1½ cups of flaked coconut
- 1 cup almond slivers
How to Make Coconut, Chocolate Chip, and Almond Cookies
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or coat it with cooking spray.
Mix the flour, baking soda, and salt in a small bowl until well combined.
In a large bowl, using a hand mixer or stand mixer, beat the butter, brown sugar, and white sugar until smooth.
Slowly beat in the eggs and vanilla.
Slowly add the flour mixture to the egg mixture until well blended.
Add most of the chocolate chips, coconut, and almonds, and mix.
Drop by rounded spoonfuls on cookie sheets.
Bake for 8-10 minutes or until golden brown.
Remove from the oven and immediately top with a few more chocolate chips, if desired.
Allow them to cool for a few minutes before moving them to a wire cooling rack. Enjoy.
Ingredients
- 2¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup brown sugar
- ½ cup white sugar
- ½ cup butter room temperature
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1½ cups of milk chocolate chips divided
- 1½ cups of flaked coconut
- 1 cup almond slivers
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or coat it with cooking spray.
- Mix the flour, baking soda, and salt in a small bowl until well combined.
- In a large bowl, using a hand mixer or stand mixer, beat the butter, brown sugar, and white sugar until smooth.
- Slowly beat in the eggs and vanilla.
- Slowly add the flour mixture to the egg mixture until well blended.
- Add most of the chocolate chips, coconut, and almonds, and mix.
- Drop by rounded spoonfuls on cookie sheets.
- Bake for 8-10 minutes or until golden brown.
- Remove from the oven and immediately top with a few more chocolate chips, if desired.
- Allow them to cool for a few minutes before moving them to a wire cooling rack. Enjoy.
They were so good, YUM!
these look good. iam also trying to bake a few cookies today.
Bring on the milk…..this will make a brilliant midnight snack!
That sounds like a wonderful combo of flavors, Pam, and they look just perfect.
Anything with coconut is good. They look so yummy and I bet they were perfect for that rainy day.
Oooh, I’m on an almond kick right now. A cookie that reminds you of an almond joy candy bar … works for me! These cookies look great, and dunking one in milk would be way better than playing the 100th game of candyland. Although if your children are like mine, they would want to both eat the cookies and play the game! Great cookie!
These look DELIGHTFUL and so, so tasty. I love coconut! And Almond Joy is one of my faves. I just made a different coconut choc chip cookie recipe from my friend’s blog {myrecipedia.blogspot.com} and now I am on a quest to see which one is better! I am sure they are equally sinful.
Yum, I love this flavor combo – cococnut + chocolate + almonds! Thanks for the recipe, can’t wait to try it out. 🙂
These are cookies I have to try. Love trying different cookie recipes and this is one I haven’t tried. They look great.
Yummy!! Thanks to you pic, i think I need to bake some cookies today! These look great!
Ahhh! These were SO good! I love coconut and this was just the right mixture of a traditional cc cookie and something so much more. Loved them!
These cookies are so yummy!!! however, instead of using chocolate chips, we substituted 1 1/2 cups of chopped dried apricots. SO YUMMY! thankyou so much for this recipe! the apricots make for a nice chewy consistancy.
These cookies are amazing!!! made them and they were so easy I was impressed!
I made these and they were good…but needed more flour!
Next time, I am adding 1 to 1/2 cups for flour.
The ones I made spread too much and did not cook evenly.
These cookies came out perfectly! Was just the right amounts of everything! Delicious!!
Hi. I just made these today and they didn’t quite look like yours. They were much drier.. almost like granola.. when I finished the dough. I had to roll them and flatten them into patties to bake them. Just want to confirm that the recipe uses 1 stick of butter and two eggs? Thanks!
What is the yield? About 3 doz? 4?
I made about 24… you can make more or less depending on the size you make them. I hope this helps.
Cheers,
Pam
Great cookies I used dark chips still tasted good
I am excited about your cookies. Thanks