This recipe for Toasted Coconut Almond Chocolate Chip Cookies boast a perfectly crispy exterior and a soft and chewy center that will take your taste buds to a tropical oasis, with of course chocolate!
If you love chocolate and coconut as much as I do, be sure to check out some of my other favorite recipes like my Coconut Chocolate Chip Cookies, Dark Chocolate Coconut Squares, or my Coconut Chocolate Chip Banana Bread.
Why You'll Love This Recipe
These Toasted Coconut Almond Chocolate Chip Cookies start with a rich and velvety cookie base. I add in big flakes of coconut, dark chocolate, and sliced almonds to the cookie. I top these coconut chocolate chip cookies with almonds with even more coconut, using the fine shredded coconut for a toasted coconut top to these amazing soft and chewy cookies.
I made these coconut chocolate chip cookies with almonds a little bigger than normal, as I get a dozen per recipe (where usually I would get two dozen). So, if you are used to baking my cookie recipes, these are bigger and about the size of two cookies.
Ingredients for Toasted Coconut Almond Chocolate Chip Cookies
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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How to Make Toasted Coconut Almond Chocolate Chip Cookies
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until a stiff dough forms. Add in the wide flake coconut, almonds, and chocolate chips and mix to combine.
Using your hands, form the dough into 12 balls and place the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter. Sprinkle the tops with fine shredded coconut (I sprinkled half the top and added a few more chocolate chips into the other side 🙂
Bake for 14 to 16 minutes or until golden brown around the edges. Let cool completely on the baking sheets. (Be sure to follow baking instructions for high altitude in the Notes at the bottom of the recipe if you're baking above 5,000 feet!)
Can I make these gluten free?
Yes! I provide a simple adjustment to make this recipe gluten free in the Notes at the bottom of the recipe. I also link the gluten free flour I used for testing.
Can I use another kind of chocolate?
Yes, feel free to use milk chocolate, semi sweet, or even white chocolate if you prefer!
Do you need to use parchment paper when making cookies?
Parchment paper is usually not necessary, but just more convenient. I always use parchment paper (probably because of my commercial baking past), but I like the ease of it and it makes cleanup easier. If you are not using parchment paper you may want to grease your cookie sheets.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
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Toasted Coconut Almond Chocolate Chip Cookies
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 223 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 85 grams unsweetened wide flake coconut
- 57 grams sliced almonds
- 198 grams dark chocolate chips
- 57 grams unsweetened fine shredded coconut
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until a stiff dough forms.
- Add in the wide flake coconut, almonds, and chocolate chips and mix to combine.
- Using your hands, form the dough into 12 balls and place the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter. Sprinkle the tops with fine shredded coconut (I sprinkled half the top and added a few more chocolate chips into the other side 🙂
- Bake for 14 to 16 minutes or until golden brown around the edges. Let cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
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Make sure to check out my Chewy Oatmeal Raisin Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think will like it too!