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–+ dozen small (2 1/2-inch) or 3 dozen large cookies
Almond Coconut Chocolate Chip Cookies are loaded with sliced almonds, shredded coconut, chocolate chips and flavored extracts for an Almond Joy inspired twist on the traditional chocolate chip cookie.

Almond Coconut Chocolate Chip Cookies

Author Amber Brady
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yields 5 dozen small (2 1/2-inch) or 3 dozen large cookies

Ingredients

  • 1 cup (226 g) butter, (2 sticks) room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 cup (200 g) brown sugar, gently packed
  • 1 large egg
  • 2 tsp almond extract
  • 2 tsp coconut extract
  • 3 cups (360 g) all-purpose flour, (stir, spoon, & level)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup sliced almonds
  • 1 cup (120 g) sweetened shredded coconut
  • 2 cups (340 g) semi-sweet chocolate chips, (12 oz bag)
  • *1 Tbsp milk - if needed

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Cream until light and fluffy. Add the egg and both extracts. Mix well and scrape the bowl with a spatula.
  • In a separate bowl, stir together the flour, salt, and baking soda. Add dry ingredients to the butter mixture until just combined, about 1 minute.
  • Add the almonds, coconut, and chocolate chips (save some of each to top cookies with, if desired). Mix gently on low speed until just combined, about 30 seconds. *If dough is crumbly, add 1 Tbsp of milk and mix gently until dough comes together.
  • Line a baking sheet with a silicone baking mat, parchment paper, or spray with cooking spray. Scoop cookie dough balls and place onto prepared baking sheet about 2-inches apart. (12 small cookies per tray or 8 large cookies per tray.) Top with extra almonds, coconut, and chocolate chips, if desired.
  • Bake at 350 degrees Fahrenheit for 8-10 minutes depending on size, until edges are just barely starting to brown. Allow to cool for 1 minute on tray, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.

Notes

*Recipe altered from Averie Cooks