Almond Coconut Chocolate Chip Cookies combine sliced almonds, shredded coconut, and chocolate chips with almond and coconut extracts for an Almond Joy–inspired take on classic chocolate chip cookies.
I’d had a similar recipe bookmarked for a long time because I love coconut, Almond Joy bars, and classic chocolate chip cookies. These cookies bring all of those flavors together in one chewy, crunchy bite.
The original recipe suggests chilling the dough, but I prefer a quicker method. I used a reliable chocolate chip cookie base and incorporated the coconut and almond elements to get the same flavor profile without the long chill time. The result is a cookie that’s familiar yet elevated.
Instead of relying solely on vanilla, this variation swaps in both coconut and almond extracts. Add sliced almonds, shredded coconut, and plenty of chocolate chips, and the ordinary cookie becomes something special: nutty, toasty coconut notes and a hit of sweet chocolate in every bite.
There’s a local soda shop that sells a similar cookie using pecans, but their version skims on the chunky mix-ins. I prefer cookies that are generous with almonds, coconut, and chocolate, so every bite is textured and flavorful.
If you like chocolate chip cookies but want something with more personality, these almond coconut chocolate chip cookies are a great upgrade. The toasted almonds and coconut add crunch and flavor depth that pair beautifully with the chocolate. Try them soon—you’ll be glad you did.
Almond Coconut Chocolate Chip 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
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Preheat oven to 350 degrees Fahrenheit.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Cream until light and fluffy. Add the egg and both extracts, mixing until combined and scraping the bowl as needed.
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In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the butter mixture and mix until just combined, about 1 minute.
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Fold in the sliced almonds, shredded coconut, and chocolate chips, reserving some to press on top of the dough balls if you like. Mix gently on low speed until just combined, about 30 seconds. If the dough seems crumbly, add 1 tablespoon of milk and mix until the dough comes together.
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Line a baking sheet with a silicone mat, parchment, or lightly spray with cooking spray. Scoop dough into balls and place about 2 inches apart (about 12 small or 8 large per tray). Top with extra almonds, coconut, and chips if desired.
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Bake at 350°F for 8–10 minutes depending on size, until the edges barely start to brown. Let cookies cool on the pan for 1 minute, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
Notes
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