These chocolate chip cookies with coconut and almonds are simple to make and delicious.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 ½ cups white sugar
- 1 ½ cups brown sugar
- 1 cup butter, softened
- 4 large eggs
- 4 teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups semisweet chocolate chips
- 2 cups flaked coconut
- 2 cups chopped almonds
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Cream together white sugar, brown sugar, and butter with an electric mixer in a large bowl until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla. Combine flour, baking soda, and salt in a separate bowl; stir into creamed mixture until well blended. Mix in chocolate chips, coconut, and almonds until incorporated. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 172 mg |
| Sugars | 23 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe turned out incredible, but like people said there were wayyy too many chocolate chips. We ended up putting in two cups. The cookies came out fluffy and beautifully textured so other than the ridiculous amount of chocolate chips I have no criticisms :DD
I followed some advice from others. Maybe put 2 cups chocolate chips in, added some almond extract, used only butter, and baked for 8-9 min. Cookies were very good. I didn’t have any almonds so made without.
This has all the right ingredients but needs a lot of tweaking. Less flour, less choc chips, replace some vanilla with almond extract and adjust the baking temp.
Loved this, do did everyone who had one.
Good, but a little too sweet. Also, the recommended bake time resulted in burned cookies.bI would only bake for 6 minutes and use less chocolate chips.
great base for a gourmet chocolate cookie recipe. I used half almond extract and half vanilla, still the almond flavor did not come through for me. I used 4 cups of chocolate chips ( a mix of white and semisweet). Also substituted 1 cup of whole wheat flour for the AP hoping to make it a little healthier and to enhance the nuttiness of the cookie. The cookies were baked for 11-12 minutes. They were very good. IF I use almonds in the future, I will use all almond extract. I think the whole wheat flour let me bake right away without chilling the dough and have a soft cookie that did not spread much–I ideal of a perfect cookie.
This was a very delicious cookie. It could of gone without the coconut flakes, it didn’t really add much of the flavor just added a weird texture to the cookie. I also added 1/2 cup more flour because the first batch in the oven was way to sticky.(even after they cooled) The blend between chocolate and almond was amazing! In order to bring out all of the flavor in the nuts I toasted them for about 5 min. For more almond flavor I added 2 1/2 teaspoons of Almond Extract. All in all it was a very delicious cookie, will definitely make this again!
I started making these and then realized I had only a cup or so of chocolate chips abs since my husband is a chocoholic, I cut back the flour by 1/4 c and added cocoa powder. He’s munching on them now and loving them. They took every bit of 10 minutes for me at 375
My husband loves these cookies
Quick and simple recipe sure to please anyone. Cookies don’t spread out very much so you can get a fair number on a single cookie sheet. I found that my current time was 11 minutes and that seem to work best for caramelized bottom of the cookie and just the right amount of chew.
I made these several times PERFECT! I use salted butter, like that against the semi sweet chocolate.
I followed the recipe as stated.My wife loved the cookies.She said it’s was better than the store bought brand name cookie. Besides the. Cookies and had enough dough to make a muffin type cookie too.
YUM!!!
Like some others, I cut down on the chips and used 1 1/2 cups semi sweet & 1 1/2 cups salted caramel chips. I used 3 teaspoons almond extract & 2 vanilla instead of 4 vanilla. I also baked them at 350 for 10 minutes and they came out a tad crispy on the outside edges and moist & chewy inside. These are sooooooo good and make a large quantity. I am sure they will be a hit at the Holiday party tonight
I affirm the changes others made: Add the same amount of chocolate as nuts/coconut (I added like 1 1/8 C and even felt like that extra eighth made it too sweet). I cooked at 350 as others suggested, but it took 11 minutes. A nice change from regular chocolate chip cookies, and delicious!!
This is a great recipe. After reading others reviews, I halved the recipe, reduced the chocolate chips to 2 cups, used half vanilla and half almond extract. Next time I will reduce the chocolate a little more and up the coconut, but this is a great recipe. I used my small cookie scoop and this will probably make more than three dozen cookies.
Made a half recipe which made 4 dozen. Used as some had suggested 1/2 c. less chocolate chips and 1/4 c. more coconut. They are terrific and I’ll make more again. Passed them out at a potluck, and they loved them too.
Made these for gang at work on a Friday. Everyone loved them! I did make a couple of tweeks after reading the other reviews. I replaced one of the cups of chocolate chips with a cup of butterscotch chips. Instead of 4 tsp of vanilla I used 3 tsp vanilla and 1 tsp of almond extract. As well, I toasted the almonds in the oven before adding them. Definitely a keeper recipe!
I toasted the coconut and used almond extract-a little more then a 1/4 tsp for 1/4 the recipe (I didn’t have almonds) and did a little less chocolate but otherwise the same so good!!
halfed the amount of nuts (personal preference) made with half vanilla and hlaf almond extract. Next time, all almond to give more depth. Good texture.
Delicious! Is the coconut supposed to be sweetened or unsweetened? I used unsweetened, toasted, and added about 1/2 cup more white sugar and a few more tbsps coconut oil for it- I used half butter and half coconut oil. Also read some reviews and added two tsps of almond and a few of coconut extract. Used toasted almonds and some peanuts. Subbed a few cups of whole wheat flour and a cup of quick oats for some flour. Great flavor, but 5 is waaaay too many chocolate chips. I added two and a half and they fell out of the dough as I made balls, though not a big problem other than at the end. Very good for our church’s fundraiser.