Coconut Almond Chocolate Chip Cookies

Soft, flavorful brown sugar cookies, stuffed with dark chocolate, coconut, and chopped almonds - these Coconut Almond Dark Chocolate Chip Cookies are a candy bar hybrid!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 48
Calories 130kcal
Author Erica


  • 3 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 cup brown sugar packed
  • 3/4 cup unsalted butter room temperature
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 11 ounces dark chocolate chips
  • 1/3 cup shredded coconut
  • 1/3 cup chopped almonds


  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat mats.
  • Fit a stand mixer with a paddle attachment; cream butter and sugars together on medium-high speed for 3-4 minutes, until smooth and fluffy.
  • With speed on low, add eggs one at a time, mixing until incorporated. Add vanilla and almond extracts, again mixing until incorporated.
  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Add the flour mixture to the butter & sugar mixture slowly, and mix until fully incorporated.
  • Fold in chocolate chips, coconut, and almonds, and stir until evenly mixed.
  • Using the palms of your hands, make walnut-sized balls, and place them on the cookie sheets (mine fit 12-15 cookies per sheet). Flatten slightly.
  • Bake cookies for 9-10 minutes, or until bottoms are pale golden brown. Don't overbake them! They will continue to bake for another minute even after they're removed from the oven.
  • Cool for 5 minutes on cookie sheet before transferring them onto a cooling rack with a spatula.


Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 67mg | Potassium: 70mg | Sugar: 10g | Vitamin A: 100IU | Calcium: 30mg | Iron: 0.6mg