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
My favorite flavor combination is hands down chocolate and coconut. It's no wonder I have so many chocolate coconut dessert recipes here, because I am constantly making them for myself! These coconut chocolate chip cookies with almonds are one of my new obsessions!
These soft and chewy cookies are like classic chocolate chip cookies and Almond Joys had a baby! If they did, it would be these Toasted Coconut Almond Chocolate Chip Cookies. So, if you love classic cookies and the iconic Almond Joy candies, then you will be in heaven with this recipe!
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
- Butter: I use Organic Valley Salted Butter.
- Light Brown Sugar: I'm using my homemade organic light brown sugar, but store bought also works. Using all brown sugar in cookies will make them extra chewy and moist.
- Vanilla Extract: My favorite is Simply Organic.
- Eggs: Make sure to use organic large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: I use baking soda, because these are cookies with brown sugar. For more info on leavening agents, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: Make sure to use a fine sea salt.
- Coconut: I use two kinds of coconut in this cookie, for the ultimate coconut experience. I use organic unsweetened wide flake coconut inside the cookies to create chewy coconut bliss. And I use organic unsweetened fine shredded coconut on top of the cookie for that toasty coconut topping.
- Chocolate Chips: I'm using organic dark chocolate chips because they pair so well with the almonds.
- Almonds: I use organic sliced almonds with their skins. You can also use whole almonds and roughly chop them before adding in, or you can also use slivered almonds as well.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper as I believe cookies bake best with it!
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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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