If you’re a fan of rich, decadent cookies that are bursting with texture and flavor, these toasted coconut and almond chocolate chip cookies will be your new favorite. Lightly toasting the coconut and almonds before adding them to the dough transforms the flavor, bringing out a warm nuttiness and irresistible aroma.
Each bite is a heavenly blend of two types of chocolate chips, sweetened golden coconut, and crunchy toasted almonds. This recipe makes a generous batch—perfect for sharing with friends, family, or saving for a week of sweet snacks (if they last that long!). All you need is a tall glass of milk or a hot cup of coffee to complete the experience.
Ingredients for Toasted Coconut & Almond Chocolate Chip Cookies
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1 cup (227 g) real butter, no substitutes
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1 1/2 cups (300 g) granulated sugar
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1 1/2 cups (330 g) firmly packed brown sugar
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4 large eggs
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2 teaspoons almond extract
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1 teaspoon vanilla extract
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1 teaspoon coconut extract
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4 1/2 cups (540 g) all-purpose flour
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2 teaspoons baking soda
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1 teaspoon kosher salt
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12 oz (340 g) semi-sweet chocolate chips
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12 oz (340 g) milk chocolate chips
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2 cups (200 g) sweetened coconut, toasted
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2 cups (280 g) almonds, chopped and lightly toasted
Test Kitchen Tip:
Toast the coconut and almonds together on a baking sheet in a 350°F (175°C) oven for about 8 minutes, stirring halfway through, and keeping a close eye to prevent burning.
How to Make Toasted Coconut & Almond Chocolate Chip Cookies
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Preheat the oven to 375°F (190°C) and lightly grease cookie sheets.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the eggs one at a time, ensuring each is fully incorporated.
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Mix in the almond, vanilla, and coconut extracts.
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Gradually stir the dry ingredients into the wet mixture until combined.
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Fold in the semi-sweet chocolate chips, milk chocolate chips, toasted coconut, and toasted almonds.
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Drop rounded tablespoons of dough (or use a cookie scoop) onto the prepared cookie sheets.
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Bake for 8–10 minutes, or until the edges are lightly golden.
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Let cookies cool on the baking sheet for 5 minutes.
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Transfer to a wire rack to cool completely.
A Cookie That’s Worth Every Bite
These bakery-worthy cookies have everything—chewy centers, crisp edges, rich chocolate, and a nutty crunch. They’re ideal for holiday cookie trays, bake sales, or simply indulging at home. The toasted coconut and almonds make them feel just a little more special, while the chocolate chips keep them classic. Bake a batch and watch them disappear in record time.
