Chewy Coconut Almond Chocolate Chip Cookies

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If you love cookies with a chewy center, crunchy edges, and a hint of tropical sweetness, these Coconut Almond Chocolate Chip Cookies are calling your name. Packed with nutty almonds, rich chocolate chips, and a perfect blend of almond and all-purpose flour, these cookies are soft, sweet, and utterly addictive. Just one bite and you’ll understand why they’re impossible to stop eating

Why You’ll Love This Recipe

• Perfectly chewy with golden, crisp edges

• A delicious combo of shredded coconut, almonds, and chocolate

• Quick and easy – ready in under 30 minutes

• Made with pantry staples and no chill time needed

• Great for cookie swaps, lunchboxes, or cozy evenings

Ingredients Breakdown:

• Unsweetened Shredded Coconut (1 cup) – Adds chewy texture and tropical sweetness.

• Almond Flour (1 cup) – Provides a nutty flavor and soft, moist crumb.

• All-Purpose Flour (1/2 cup) – Gives structure and balances the almond flour.

• Brown Sugar (1/2 cup, packed) – Adds moisture and a deep, caramel flavor.

• Granulated Sugar (1/2 cup) – Balances sweetness and helps with that chewy bite.

• Unsalted Butter (1/2 cup, softened) – Creates richness and that classic cookie softness.

• Large Egg (1) – Binds the ingredients and contributes to the chewy texture.

• Vanilla Extract (1 tsp.) – Rounds out the flavor with warm, sweet notes.

• Baking Soda (1/2 tsp.) – Helps the cookies rise just slightly and stay tender.

• Salt (1/4 tsp.) – Balances the sweetness and enhances flavor.

• Semisweet Chocolate Chips (1 cup) – Melt into rich, gooey pockets of chocolate in every bite.

• Whole Almonds (1/2 cup) – Add crunch and nutty depth throughout the cookie.

Tips and Tricks

• Toast the coconut for an extra nutty, caramelized flavor.

• Chop the almonds if you prefer smaller bits of crunch in every bite.

• Add a pinch of cinnamon for a warm, cozy note.

• For a gourmet touch, sprinkle with sea salt after baking.

Variations You’ll Love

• Gluten-Free: Replace all-purpose flour with a gluten-free blend.

• Double Chocolate: Swap in chocolate chunks and drizzle with melted dark chocolate.

• Nut-Free: Omit almonds and use sunflower seeds or just extra chocolate chips.

• Add-ins: Mix in dried cranberries or white chocolate chips for a festive twist.

Storage Instructions

• Room Temp: Store in an airtight container for up to 5 days.

• Freeze: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm in the oven for 3–5 minutes.

Popular Questions

Can I use sweetened shredded coconut?
Yes, but reduce the sugar slightly to keep the balance right.

Can I make the dough ahead of time?
Absolutely. Store it in the fridge for up to 24 hours, or freeze for later use.

Why almond flour?
It adds a subtle nutty flavor and helps keep the cookies soft and chewy.

Chewy Coconut Almond Chocolate Chip Cookies

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• Author: easysweetmeal
• Total Time: 25–30 minutes
• Yield: About 24 cookies

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Description

These chewy cookies are little bites of heaven—soft in the middle, crisp at the edges, and packed with coconut, whole almonds, and gooey chocolate chips. With a blend of almond flour and all-purpose flour, they’re rich, nutty, and deeply satisfying. Once you try one, it’s nearly impossible to stop at just one!

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Ingredients

• 1 cup unsweetened shredded coconut

• 1 cup almond flour

• ½ cup all-purpose flour

• ½ cup brown sugar, packed

• ½ cup granulated sugar

• ½ cup unsalted butter, softened

• 1 large egg

• 1 teaspoon vanilla extract

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup semisweet chocolate chips

• ½ cup whole almonds

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Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.

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3. Add the Egg and Vanilla

Mix in the egg and vanilla extract until the mixture is smooth and well combined.

4. Combine the Dry Ingredients

In a separate bowl, whisk together almond flour, all-purpose flour, baking soda, and salt.

5. Mix It All Together

Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.

6. Add the Good Stuff

Fold in the shredded coconut, chocolate chips, and whole almonds. You’ll start to see that classic chunky cookie dough texture.

7. Scoop and Space

Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, about 2 inches apart to allow for spreading.

8. Bake

Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.

9. Cool

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are the perfect mix of crunchy, chewy, sweet, and nutty, making them an instant favorite for anyone who tries them. Whether you’re baking for a crowd or just treating yourself, this recipe delivers cookie perfection every time.

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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