Easy Chocolate Chip Coconut Almond Cookies Recipe
Get ready to sink your teeth into a cloud of deliciousness with our Easy Chocolate Chip Coconut Almond Cookies Recipe! These cookies are all about the perfect blend of softness and flavor. Loaded with gooey chocolate chips, chewy coconut, and crunchy almonds, they are the ultimate treat for anyone who loves a delightful combination of textures and tastes. Baking these cookies is a breeze, making them the ideal sweet escape for your taste buds. Get ready to enjoy a soft, chewy, and utterly satisfying cookie experience!
Chocolate Coconut Almond Cookies will be a family favorite :
- Tasty Flavor Mix: The combination of chocolate chips, coconut, and almonds is delicious. Each bite is full of different flavors and textures that everyone will love.
- Homemade Taste: Fresh cookies from the oven always taste the best. These cookies bring that warm, homemade flavor that makes everyone happy.
- Easy to Make: This recipe is simple and fun to make, even for beginners. It’s perfect for baking together as a family, and you can easily adjust the ingredients for everyone’s tastes.
INGREDIENTS YOU’LL NEED TO MAKE IT:
- 2 Cups Flour: Flour is the main ingredient that gives the cookies their shape. All-purpose flour is used to make the cookies tender and chewy.
- 1 Tsp Baking Soda: Baking soda makes the cookies rise and spread out during baking. It creates bubbles that make the cookies light and fluffy.
- ½ Tsp Salt: Salt enhances the flavor by balancing the sweetness and bringing out other flavors.
- 2 Sticks Unsalted Butter (room temp): Butter adds richness, flavor, and moisture. Using unsalted butter helps control the salt level, and room-temperature butter mixes well with sugars for a smooth dough.
- ½ Cup Sugar: Granulated sugar sweetens the cookies and helps them spread. It also gives a slightly crisp texture on the outside.
- ½ Cup Brown Sugar: Brown sugar adds a deeper flavor and moisture due to its molasses content, making the cookies chewy.
- 2 Tsp Vanilla Extract: Vanilla extract enhances the overall flavor of the cookies with a warm, aromatic note.
- 2 Eggs (room temp): Eggs add structure, moisture, and richness. Room-temperature eggs mix better with butter and sugar, ensuring a smooth dough.
- 2 Cups Semi-Sweet Chocolate Chips: Chocolate chips provide bursts of rich, chocolatey goodness. Semi-sweet chocolate balances sweetness and cocoa flavor perfectly.
- 2 Cups Sweetened Coconut Flakes (shredded): Sweetened coconut flakes add a chewy texture and a hint of tropical sweetness, complementing the chocolate and almonds.
- 1 Cup Almonds (chopped): Chopped almonds add a crunchy, nutty flavor and enhance the overall texture of the cookies.
HOW TO PREPARE ALMOND COCONUT COOKIES?
Time needed: 30 minutes
- Prep Dry Ingredients and Preheat Oven:
Preheat your oven to 350°F (175°C). Line an air-bake cookie sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. - Combine Wet Ingredients:
In a large bowl, beat the unsalted butter, sugar, and brown sugar together until creamy and smooth. This should take about 2-3 minutes.
Add the vanilla extract and the eggs, one at a time, to the butter mixture, beating well after each addition until fully incorporated.
- Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. - Add Mix-Ins:
Stir in the semi-sweet chocolate chips, sweetened coconut flakes, and chopped almonds until evenly distributed throughout the dough. - Cookie Dough Combined:
- Scoop Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared air-bake cookie sheet, spacing them about 2 inches apart. - Bake:
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft. - Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can use unsweetened coconut flakes. Keep in mind the cookies will be less sweet. You may want to adjust the sugar amounts to compensate.
The cookies are done when the edges are lightly golden brown, and the centers are set but still soft. They will continue to firm up as they cool on the baking sheet.
Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
If your cookies spread too much, try chilling the dough for 30 minutes before baking. Also, make sure your baking soda is fresh, as old baking soda can affect the rise and spread of your cookies.
It might be because you mixed the dough too much, didn’t use the right amounts of ingredients, or baked them for too long. To fix this, mix the dough until everything is combined, measure everything correctly, and keep an eye on them while they bake. Also, be sure the cookies have cooled enough before handling.
While an electric mixer makes the process easier, you can mix the dough by hand. Just make sure to cream the butter and sugars well until light and fluffy.
Coconut cookie RECIPE SUBSTITUTIONS AND VARIATIONS:
- Flour Substitutions: You can substitute whole wheat flour for a nuttier flavor and added fiber, or use a gluten-free all-purpose flour blend to make the cookies gluten-free.
- Sugar Substitutions: For sugar substitutions, you can replace granulated sugar with coconut sugar for a natural sweetener, or use honey or maple syrup instead of granulated sugar to achieve a different type of sweetness.
- Nut Variations: For nut variations, you can substitute chopped almonds with walnuts for a different nutty flavor, use chopped pecans for a sweeter, buttery taste, or try macadamia nuts for a rich and creamy texture.
- Egg Substitutions: For egg substitutions, you have a couple of options. You can use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan option. Alternatively, you can use ¼ cup of applesauce per egg to add moisture to the cookies.
- Chocolate Chip Variations: For chocolate chip variations, you can customize the flavor of your cookies by using different types of chocolate chips. Opt for milk chocolate chips for a sweeter flavor, dark chocolate chips for a richer, less sweet taste, or white chocolate chips for a unique flavor profile.
- Additional Mix-Ins: Enhance the flavor and texture of your cookies with additional mix-ins. Consider adding ½ cup of dried cranberries, raisins, or chopped dried apricots for a chewy texture and extra sweetness. For a heartier cookie, mix in 1 cup of rolled oats. You can also add ¼ cup of chia seeds or flaxseeds for extra nutrition and a crunchy texture.
HOW DO YOU STORE LEFTOVER ALMOND COCONUT COOKIES?
To store leftover cookies, allow them to cool completely before placing them in an airtight container. Layer the cookies between sheets of parchment paper to prevent sticking, and seal the container tightly. Store the container at room temperature for up to 1 week. If you want to keep them longer, you can freeze the cookies in a freezer-safe container for up to 2-3 months.
HOW TO FREEZE AND THAW LEFTOVER COCONUT COOKIES?
To freeze leftover coconut cookies, first let them cool down. Then, put them on a tray lined with parchment paper. Freeze them for 1-2 hours until they’re solid. After that, move them to a freezer bag, squeezing out extra air. Label the bag and freeze for up to 2-3 months.
To enjoy them later, take them out and let them sit at room temperature on a platter for 30 minutes until they’re soft. You can also warm them up in the microwave for a bit. Once thawed, they’ll be just as tasty as when you baked them!
LOOKING FOR MORE SWEET TREATS? TRY THESE!
Caramel Chocolate Bars: These decadent bars are a symphony of rich flavors and delightful textures, featuring a buttery oatmeal crust generously layered with velvety caramel and topped with a generous sprinkle of decadent chocolate.
Double Chocolate Chip Cookies: These cookies are a chocolate lover’s dream, with a perfect balance of chewiness and crunch, promising to elevate your cookie experience to new, irresistible heights.
Quick No-Bake Blueberry Cheesecake Pie: This delectable dessert combines the rich creaminess of cheesecake with the vibrant burst of fresh blueberries, all embraced by a heavenly graham cracker crust.
Easy Chocolate Chip Coconut Almond Cookie Recipe
Equipment
- Air Bake Cookie Sheet
- Cookie Scoop
- Large Mixing Bowls
- Hand Mixer or KitchenAid Stand Mixer
- Parchment Paper
Ingredients
- 2 Cups Flour
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 2 Sticks Unsalted Butter (room temp)
- ½ Cup Sugar
- ½ Cup Brown Sugar
- 2 Tsp Vanilla Extract
- 2 Egg (room temp)
- 2 Cups Semi-Sweet Chocolate Chips
- 2 Cups Sweetened Coconut Flakes (shredded)
- 1 Cup Almonds (chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, sugar, and brown sugar together until creamy and smooth. This should take about 2-3 minutes.
- Add Vanilla and Eggs: Add the vanilla extract and the eggs, one at a time, to the butter mixture, beating well after each addition until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Add Mix-Ins: Stir in the semi-sweet chocolate chips, sweetened coconut flakes, and chopped almonds until evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.