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
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Perfectly chewy with golden, crisp edges
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A delicious combo of shredded coconut, almonds, and chocolate
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Quick and easy – ready in under 30 minutes
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Made with pantry staples and no chill time needed
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Great for cookie swaps, lunchboxes, or cozy evenings
Ingredients Breakdown:
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Unsweetened Shredded Coconut (1 cup) – Adds chewy texture and tropical sweetness.
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Almond Flour (1 cup) – Provides a nutty flavor and soft, moist crumb.
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All-Purpose Flour (1/2 cup) – Gives structure and balances the almond flour.
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Brown Sugar (1/2 cup, packed) – Adds moisture and a deep, caramel flavor.
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Granulated Sugar (1/2 cup) – Balances sweetness and helps with that chewy bite.
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Unsalted Butter (1/2 cup, softened) – Creates richness and that classic cookie softness.
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Large Egg (1) – Binds the ingredients and contributes to the chewy texture.
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Vanilla Extract (1 tsp.) – Rounds out the flavor with warm, sweet notes.
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Baking Soda (1/2 tsp.) – Helps the cookies rise just slightly and stay tender.
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Salt (1/4 tsp.) – Balances the sweetness and enhances flavor.
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Semisweet Chocolate Chips (1 cup) – Melt into rich, gooey pockets of chocolate in every bite.
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Whole Almonds (1/2 cup) – Add crunch and nutty depth throughout the cookie.
Tips and Tricks
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Toast the coconut for an extra nutty, caramelized flavor.
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Chop the almonds if you prefer smaller bits of crunch in every bite.
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Add a pinch of cinnamon for a warm, cozy note.
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For a gourmet touch, sprinkle with sea salt after baking.
Variations You’ll Love
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Gluten-Free: Replace all-purpose flour with a gluten-free blend.
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Double Chocolate: Swap in chocolate chunks and drizzle with melted dark chocolate.
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Nut-Free: Omit almonds and use sunflower seeds or just extra chocolate chips.
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Add-ins: Mix in dried cranberries or white chocolate chips for a festive twist.
Storage Instructions
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Room Temp: Store in an airtight container for up to 5 days.
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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.