These almond coconut chocolate chip cookies are chewy in the middle, lightly crisp around the edges, and packed with chocolate chips, shredded coconut, and almond flavor. They’re easy to make with simple ingredients and are perfect for an afternoon snack, dessert, or a homemade treat with coffee.
Recipe Details
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Bake Time: 10–13 minutes
- Total Time: 43 minutes
- Servings: 18 cookies
- Course: Dessert
- Cuisine: American
Ingredients
- 1 cup (112 g) almond flour
- ¾ cup (90 g) all-purpose flour
- ½ cup (45 g) unsweetened shredded coconut
- ½ cup (85 g) semi-sweet chocolate chips
- ½ cup (100 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon almond extract (optional)
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to keep the cookies from sticking and help them bake evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, all-purpose flour, shredded coconut, baking soda, and salt. Break up any lumps in the almond flour so the mixture is evenly combined. Set aside.
Step 3: Cream the Butter and Sugars
In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture looks creamy and fluffy. This usually takes about 2 minutes with an electric mixer.
Step 4: Add the Egg and Extracts
Add the egg and vanilla extract to the butter mixture. Add the almond extract if using. Beat until everything is well combined.
Step 5: Combine the Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until a soft cookie dough forms. Fold in the chocolate chips, making sure they are distributed throughout the dough.
Step 6: Chill the Dough
Cover the bowl and refrigerate the dough for 20 minutes. Chilling helps reduce spreading and makes the cookies easier to shape.
Step 7: Shape the Cookies
Scoop approximately 1½ tablespoons of dough for each cookie. Roll into balls and place them on the prepared baking sheet, leaving about 2 inches between each one.
Gently flatten the tops with your fingers or the back of a spoon.
Step 8: Bake
Bake for 10–13 minutes, or until the edges are lightly golden and the centers still look slightly soft. Avoid waiting until the cookies are completely firm, as they will continue to set while cooling.
Step 9: Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
Enjoy them while the chocolate chips are still a little warm, or store them for later.
Tips for the Best Cookies
- Use finely ground almond flour: This gives the cookies a tender texture.
- Choose unsweetened coconut: It balances the sweetness of the chocolate chips and sugars.
- Don’t overmix: Stir the dough just until the ingredients come together.
- Measure flour carefully: Too much flour can make the cookies dry and crumbly.
- For extra chocolate: Press a few additional chocolate chips into the tops before baking.
- For a stronger almond flavor: Add the optional almond extract, but don’t use too much.
Variations
Gluten-free cookies: Replace the all-purpose flour with a suitable gluten-free 1:1 baking flour blend. Check that the other ingredients are certified gluten-free if needed.
Dairy-free cookies: Use a plant-based butter alternative and dairy-free chocolate chips.
Extra coconut cookies: Increase the shredded coconut to ¾ cup and reduce the all-purpose flour slightly if needed to maintain the dough’s consistency.
Nutty chocolate cookies: Add ¼ cup of chopped almonds for extra crunch.
Dark chocolate version: Replace the semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months.
- Cookie dough: Shape the dough into balls and freeze for up to 2 months. Bake from frozen, adding a couple of minutes to the baking time as needed.
Frequently Asked Questions
Can I make these cookies without almond extract?
Yes. Vanilla extract provides plenty of flavor, so the almond extract is completely optional.
Why are my cookies crumbly?
Almond flour cookies can be delicate, especially while warm. Let them cool on the baking sheet for 5 minutes before moving them. Also, avoid adding too much flour.
Can I use sweetened shredded coconut?
Yes, but the cookies will be sweeter. You can reduce the granulated sugar slightly if you prefer a less sweet cookie.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 24 hours. If it becomes very firm, let it sit at room temperature for a few minutes before scooping.
Are these cookies keto-friendly?
Not as written. They contain all-purpose flour and regular sugar. For a lower-carb version, use an appropriate low-carb flour blend, a suitable sugar substitute, and sugar-free chocolate chips. The results may differ in texture and sweetness.
Nutrition Facts
Estimated per cookie, based on 18 cookies.
| Nutrient | Amount |
|---|---|
| Calories | 155 kcal |
| Protein | 2 g |
| Carbohydrates | 17 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 85 mg |
Nutrition values are estimates and may vary depending on the brands and ingredients used.
Final Thoughts
These almond coconut chocolate chip cookies are a simple way to bring together three favorite flavors in one homemade treat. The almond flour adds a tender bite, the coconut gives every cookie a little chew, and the chocolate chips make them extra delicious.
Make a batch for your next family gathering, pack a few for a snack, or freeze some dough so freshly baked cookies are always within reach.
