Description
Chewy coconut cookies loaded with chocolate chips and sliced almonds, inspired by the classic Almond Joy candy bar. Perfect for when you want a small batch sweet treat without a mountain of leftovers.
Ingredients
1 1/6 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg, room temperature
1 1/2 cups semi-sweet chocolate chips
1 cup sweetened coconut flakes
3/4 cup sliced almonds
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together flour, baking soda, and salt.
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In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
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Mix in egg and vanilla extract until just combined.
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Gradually add dry ingredients to wet ingredients and mix until combined.
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Fold in chocolate chips, coconut flakes, and sliced almonds.
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Scoop dough into 1 1/2 tablespoon portions onto prepared baking sheet.
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Bake for 9–12 minutes, until edges are lightly golden and centers are set.
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Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months in a freezer-safe container.
Dough can be scooped and frozen; bake from frozen, adding 1–2 extra minutes to baking time.
For extra almond flavor, add 1/4 teaspoon almond extract.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 165 per cookie
- Sugar: 12g
- Fat: 9g