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.
