Name: Chocolate Coconut Cookies with Almonds
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups semi-sweet chocolate chips; 1 cup shredded coconut; 3/4 cup sliced almonds

Imagine biting into a cookie that combines the creamy richness of chocolate chips, the tropical chew of shredded coconut, and the satisfying crunch of sliced almonds. These Chocolate Coconut Cookies with Almonds are soft in the center, golden on the edges, and absolutely irresistible. They’re the kind of cookies that disappear faster than you can say “save me another one!”

Whether you need a quick dessert for guests, a sweet lunchbox surprise, or just something to nibble with your coffee, this recipe delivers on all fronts. It’s a chewy-meets-crunchy bite with layers of texture and flavor that keep you coming back for more.

Why You’ll Love These Chocolate Coconut Cookies with Almonds

These cookies are not only delicious, but they also come together with pantry staples. The addition of coconut and almonds gives them a bakery-style twist that feels special, yet the recipe is simple enough for beginners. They freeze beautifully, making them great for prepping ahead. Plus, they’re always a hit at cookie swaps and holiday trays.

Can I Use Sweetened or Unsweetened Coconut?

Great question! Either type of shredded coconut works here depending on your taste. Sweetened coconut adds more moisture and a candy-like chewiness, while unsweetened gives a slightly nuttier, drier bite. If you’re already using semi-sweet chocolate chips, unsweetened coconut can help balance the sweetness.

Ingredients for the Chocolate Coconut Cookies with Almonds

This recipe uses a handful of classic ingredients with a few flavorful boosts. Each one plays a key role:

Unsalted Butter: Creates a rich base and helps with that soft, chewy texture.
Brown Sugar: Adds depth and caramel-like sweetness that complements the chocolate.
Granulated Sugar: Helps achieve the perfect spread and balance the moisture.
Eggs: Essential for binding and structure.
Vanilla Extract: Enhances the overall flavor profile.
All-Purpose Flour: Gives the cookies structure while staying soft.
Baking Soda: Helps the cookies rise and spread just right.
Salt: A pinch sharpens and balances the sweetness.
Chocolate Chips: Semi-sweet or dark chocolate chips add gooey pockets of melty chocolate.
Shredded Coconut: Provides chewiness and tropical flavor.
Sliced Almonds: Bring nutty crunch and toast up beautifully in the oven.

How To Make the Chocolate Coconut Cookies with Almonds

Step 1: Cream the Butter and Sugars

In a large bowl, beat the unsalted butter with both sugars until light and fluffy. This creates the foundation for your chewy texture.

Step 2: Add the Wet Ingredients

Mix in the eggs one at a time, followed by the vanilla extract. Make sure it’s fully blended for a smooth dough.

Step 3: Incorporate the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet mixture until just combined.

Step 4: Fold in the Good Stuff

Gently stir in the chocolate chips, shredded coconut, and sliced almonds. Don’t overmix—just enough to distribute everything evenly.

Step 5: Scoop and Bake

Using a cookie scoop, portion the dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes or until the edges are golden. Let cool on the tray for 5 minutes before transferring to a wire rack.

How to Serve and Store These Cookies

These cookies are best enjoyed slightly warm, when the chocolate chips are still a bit melty. They’re perfect with a glass of cold milk or alongside your favorite latte.

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 3 months. This batch yields about 24 cookies, ideal for sharing or saving!

What to Serve With Chocolate Coconut Cookies with Almonds

Coffee or Espresso

A hot cup of bold espresso or creamy latte pairs beautifully with the richness of these cookies.

Vanilla Bean Ice Cream

Sandwich the cookies around a scoop of vanilla ice cream for a quick, dreamy dessert.

Hot Chocolate

Double down on chocolatey goodness with a warm mug of hot cocoa topped with whipped cream.

Fruit Salad

A bowl of fresh berries or citrus segments helps cut through the sweetness.

Coconut Yogurt Parfait

Add crumbled cookies into a coconut yogurt parfait with granola and fruit.

Almond Milk

A chilled glass of almond milk is a naturally nutty complement to every bite.

Dessert Platter

Include these cookies alongside brownies, mini cakes, or biscotti for a full dessert spread.

If you love these Chocolate Coconut Cookies with Almonds, you’ll definitely enjoy these unique treats from Nora Nosh:

Banana Bread Cookies for a fruity spin on classic comfort.
Whipped Shortbread Cookies that melt in your mouth.
Lemon Churro Cookies with citrus tang and cinnamon sugar.
Jimmy Carter’s Grandmother’s Peanut Butter Cookies for an old-fashioned favorite.
Chocolate Cherry Cream Pie if you crave fruit-meets-fudge in pie form.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you toast the almonds or toss in extra chocolate chips? Did you make them smaller or supersized?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore beautifully curated health-boosting drinks and more cookies on Nora Nosh Recipes Pinterest and discover your new go-to for feeling great!