Coconut Almond Chocolate Chip Cookies

Coconut Almond Chocolate Chip Cookies

Celebrate National Chocolate Chip Cookie Day with this take on a classic - toasted almonds, coconut and chips!


2 sticks butter

½ cup granulated sugar

1 ¼ cup sweetened flaked coconut

1 egg

2 tablespoons water, room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract

2 cups all-purpose flour

1 cup quick cooking or old-fashioned oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups semi sweet chocolate chips

2 cups almonds, toasted


Preheat oven to 325

Line a cookie sheet with parchment paper.

Place the butter, sugar, and coconut in the bowl of a stand mixer fitted with a paddle attachment and beat until smooth and creamy. Add the egg, water, vanilla and almond extracts, one at a time, beating well after each addition. Scrape down the sides of the bowl. Place the flour, oats, baking pweder, baking soda, and salt in a separate bowl, mix well and add to butter mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, then add the chocolate chips and almonds and beat again.

Form the dough into heaping teaspoon size balls and place them about 2 inches apart on the prepared cookie sheet. Using your palm, gently press down. Alternatively, you can roll the dough into a log.

Transfer to the oven and bake until the cookies begin to brown at the edges, 12 - 15 minutes. Cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.

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Coconut Almond Chocolate Chip Cookies

National Chocolate Chip Cookie Day is tomorrow! This delicious take on a classic from the Best Bake Sale Cookbook!

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