Get ready to transform your baking game with the most irresistible cookies you'll ever taste! These Coconut Almond Chocolate Chip Cookies are not just another sweet treat – they're a flavor explosion that combines the rich crunch of almonds, the tropical sweetness of coconut, and the classic comfort of chocolate chips. Imagine biting into a cookie that's perfectly crisp on the edges, soft in the middle, and packed with a symphony of textures and flavors that will make your taste buds dance with joy!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup shredded coconut
- 1/2 cup chopped almonds
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the two large eggs and the teaspoon of vanilla extract to the creamed mixture. Beat well until fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips, shredded coconut, and chopped almonds using a spatula or wooden spoon. Ensure that the mix-ins are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Be careful not to overbake, as they will continue to cook slightly after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Coconut Almond Chocolate Chip Cookies with a glass of milk or your favorite beverage!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. This creates the perfect creamy base for your cookie dough.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Consistent Size: Use a cookie scoop or tablespoon to create uniform cookie sizes. This ensures even baking and a professional look.
- Cool Baking Sheets: If you're baking multiple batches, let your baking sheets cool completely between batches to prevent spreading.
- Storage Secret: Store these cookies in an airtight container to maintain their freshness. They'll stay delicious for up to 5 days – if they last that long!
- Customize Your Cookies: Feel free to adjust the mix-ins. Want more chocolate? Go for it! Prefer more nuts? Add away! These cookies are your delicious canvas.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
