Toasted Coconut Almond Chocolate Chip Cookies
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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.
Table of Contents
Why You'll Love This Recipe
Soft & Chewy: 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.
Chocolate + Coconut: The best flavor combination there is, in my opinion! If you are a fan of Mounds Bars you will love these Toasted Coconut Almond Chocolate Chip Cookies as they taste like a Mounds cookie. Sweet toasted coconut with rich chocolate and hearty almonds make for a nostalgic cookie.
Big Cookies: 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. Fore more into on cookie sizes, check my post How Many Cookies Equal a Big Cookie?
Ingredients
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Unsweetened Wide Flake Coconut
Nuts.com Organic Dark Chocolate Chips
Food to Live Organic Unsweetened Fine Shredded Coconut
Tools Needed
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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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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 🙂
Step 5
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!)
FAQ's
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.
Yes, feel free to use milk chocolate, semi sweet, or even white chocolate if you prefer!
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.
Craving More?
Toasted Coconut Almond Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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