Sometimes you feel like a nut. Oh who am I kidding? Usually. I also feel like a coconut, often. Add to that a singular propensity for chocolate and a deep and abiding love for carbohydrates, et voila! Behold Coconut Almond Chocolate Chip Cookies. Insert chorus of angels…here.
These cookies are a variation on the classic Toll House cookie recipe. The coconut and almonds really punch them up a lot, but you can mix in whatever you prefer. Try walnuts or macadamia nuts! Replace the chocolate chips with white chocolate or peanut butter chips. Use oatmeal instead of coconut. It’s totally up to your taste buds!
The MOST IMPORTANT THING is to set all of the ingredients out before you go to bed so you bring them to room temperature, this gives the cookies the perfect density and texture. If the butter and eggs are cold, the cookies will be thin and crispy.
- 2¼ cups cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Nestle’s semi-sweet chocolate morsels
- ½ cup sweetened coconut
- ¼ cup silvered almonds, diced into small chunks
- Sift the dry ingredients into a bowl. Set aside.
- Cream the butter, vanilla, and sugar in a mixer.
- Add the eggs one at a time, incorporating them into the butter/sugar mix completely.
- Gradually beat the flour mix into batter.
- Turn mixer off. Pour the chocolate chips, coconut, and almonds and into batter. Stir by hand to thoroughly mix it all together.
- Drop on a cookie sheet by the tablespoon, I separate them by a couple of inches. For a standard 26″x18″ baking sheet, I space them three across in four rows.
- Bake for 9-11 minutes or until the bottom edges are golden brown and the tops of your coconut flakes begin to brown. I usually under bake my cookies just a skootch so they’re extra chewy.
- Let cool for a couple of minutes, then remove them from the cookie sheets and allow them to cool further on wire racks. I find that the racked cookies cool completely while the next batch bakes, so I get an assembly line thing going.
Defy all logic, and scoop a little vanilla ice cream between two of these. Just do it, you’ll thank me later.
Here are a few tools that will help make your cookie baking easier. Yes, these are affiliate links, if you click on a link and make a purchase we get a small percentage of the sale. That’s how we keep ourselves knee deep in butter and flour so we can keep making up these tasty recipes! We love these 3-tiered cooling racks from Wilton! Every baker needs a great mixer, we could not imagine life without our Kitchen Aid Mixer. Finally, never stress about cookies sticking to the pan again, just place these silicone sheets on top of the cookie pan and then add cookies.