Chocolate Coconut Cookies with Almonds

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These Chocolate Coconut Cookies with Almonds are the perfect answer to any cookie craving. With a rich, chocolatey base, crisp edges, chewy coconut, and toasted almond slices adding a subtle crunch, each bite delivers layers of texture and flavor. Whether you’re baking for a crowd or just need something cozy with your coffee, these cookies are always a hit.

The real magic is in the combination of semi-sweet chocolate chips and shredded coconut, bound together by a buttery dough that stays moist and tender. A sprinkle of sliced almonds on top not only looks bakery-beautiful but brings balance to the sweetness with a light nutty note.

Why You’ll Love These Chocolate Coconut Cookies with Almonds

They’re the kind of cookie that hits all the right notes – crunchy, chewy, chocolatey, and nutty. Super easy to make with pantry staples, these cookies are perfect for holiday trays, lunchbox treats, or a quick dessert that feels special without requiring a mixer or chilling time.

What Kind of Chocolate Chips Should I Use?

Semi-sweet chocolate chips are ideal for this recipe because they balance the natural sweetness of coconut and brown sugar. However, if you’re a dark chocolate lover, you can swap them out for bittersweet chips. Want to make it more indulgent? Try mixing milk and dark chocolate chips.

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Ingredients for the Chocolate Coconut Cookies with Almonds

Butter: It provides richness and moisture, helping the cookies stay soft and flavorful.

Brown Sugar: Adds deep, caramel-like sweetness and keeps the cookies chewy.

Granulated Sugar: Helps with crisp edges and balances the brown sugar.

Egg: Binds everything together and gives structure.

Vanilla Extract: Enhances all the other flavors beautifully.

All-Purpose Flour: The base structure of the cookie, giving it that classic texture.

Baking Soda: Provides lift and a slight chewiness.

Salt: Balances the sweetness and enhances chocolate flavor.

Shredded Coconut: Adds chewiness and a tropical twist.

Semi-Sweet Chocolate Chips: Melty pockets of chocolate throughout every bite.

Sliced Almonds: Adds a light crunch and subtle nuttiness on top.

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How To Make the Chocolate Coconut Cookies with Almonds

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together 1 cup unsalted butter, 3/4 cup packed brown sugar, and 1/2 cup granulated sugar until smooth and fluffy.

Step 2: Add Wet Ingredients

Mix in 1 large egg and 2 teaspoons vanilla extract until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the wet ingredients and stir until just combined.

Step 4: Fold in the Good Stuff

Stir in 1 1/4 cups shredded sweetened coconut and 1 cup semi-sweet chocolate chips. Fold gently to evenly distribute.

Step 5: Scoop and Top

Drop dough by rounded tablespoons onto a parchment-lined baking sheet. Press a few sliced almonds onto the top of each cookie dough ball.

Step 6: Bake to Perfection

Bake at 350°F (175°C) for 10–12 minutes or until the edges are golden brown. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

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Serving These Cookies Warm or Later

These cookies make about 24 cookies, perfect for serving 8–10 people. They’re fantastic warm with a glass of milk or crumbled over ice cream. Their crispy-edged, chewy-middle texture holds up well for sharing or gifting.

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How To Store Chocolate Coconut Cookies with Almonds

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in layers separated by parchment in a zip-top bag for up to 2 months. Let frozen cookies sit at room temp for 15 minutes or microwave for 10 seconds before enjoying.

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Frequently Asked Questions

Can I use unsweetened coconut instead of sweetened?
Yes, but the cookies will be less sweet and slightly drier. Consider increasing the sugar slightly or adding an extra tablespoon of butter.

Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it pre-scooped for up to 2 months. Bake from frozen with just 1-2 extra minutes.

Are these cookies gluten-free?
Not as written, but you can use a gluten-free 1:1 baking flour substitute. The texture may vary slightly, but they should still turn out delicious.

Can I toast the coconut first?
Toasting the coconut before mixing in can deepen its flavor and add extra crunch. Just make sure it’s fully cooled before adding.

What’s the best way to get even-sized cookies?
Use a 1.5-tablespoon cookie scoop to ensure uniformity. This also helps them bake evenly.

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Want More Cookie Ideas with a Twist?

If you love these chocolate coconut cookies, you’ll probably enjoy these other favorites:

• Cherry Almond Amish Sugar Cookies
• Salted Caramel Pecan Cookies for a deeper caramel crunch.
• Almond Joy Cookies if you want more coconut-chocolate magic.
• Lemon Churro Cookies for tangy citrus with warm spice.
• Rocky Road Brownies if you want to venture into chewy, nutty bar territory.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Mad For Meals Pinterest

And let me know in the comments how yours turned out. Did you try toasting the coconut? Or maybe you swapped in dark chocolate? I’d love to hear your twist!

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