Description
Chewy coconut cookies inspired by the classic candy bar flavor combination, made with sweetened shredded coconut, chocolate chips, and whole almonds for a rich, nutty, chocolatey bite.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup chocolate chips
- 1/2 cup whole almonds
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the sweetened shredded coconut and chocolate chips.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Gently press whole almonds onto the tops of the cookies.
- Bake for 10 to 12 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 20 minutes if your kitchen is warm or if the dough feels too soft.
- Do not overbake, the cookies should still look slightly soft in the center when removed from the oven.
- Store in an airtight container at room temperature for up to 4 days.
- The dough can be made ahead and refrigerated for up to 2 days before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 28mg
Keywords: almond joy inspired coconut cookie, coconut chocolate cookies, almond coconut cookies, chewy coconut cookies, chocolate chip coconut cookies