Alright, so the other day I was craving something sweet but also kinda specific, you know? I wanted cookies, but not just any cookies. I was thinking, what if I could combine the tropical vibes of coconut with the classic goodness of chocolate chips and the crunch of almonds? Boom, that’s how I ended up making these coconut chocolate chip almond cookies.
First things first, I gathered all my ingredients. I’m talking about the usual suspects: flour, sugar, butter, eggs, and vanilla extract. Then, for the stars of the show, I grabbed some shredded coconut, a bag of semi-sweet chocolate chips, and a handful of sliced almonds. I also made sure I had baking soda and salt on hand because, well, they’re essential for a good cookie.
I started by preheating my oven to 375°F (190°C). While that was heating up, I creamed together the softened butter and sugars in a big bowl. I used both granulated and brown sugar because I like that mix of textures and flavors it gives. Once that was all light and fluffy, I beat in the eggs one at a time, followed by the vanilla extract. I swear, the smell of vanilla just makes everything better.

In a separate bowl, I whisked together the dry ingredients: flour, baking soda, and salt. Then, I gradually added this dry mix to the wet ingredients, mixing until just combined. Overmixing is a big no-no, so I was careful not to go overboard.
Now for the fun part. I stirred in the shredded coconut, chocolate chips, and sliced almonds. I didn’t measure these too precisely, I just added them in until it looked like a good ratio to me. If you love any of these ingredients more, feel free to add extra, live your best life.
Once everything was nicely mixed, I dropped rounded tablespoons of dough onto ungreased baking sheets. I made sure to leave some space between each cookie because they spread out while baking. Then, into the oven they went for about 10-12 minutes, or until the edges were golden brown. Keep a watch on them, and make sure they don’t get burned.
The Result
- The cookies came out perfectly. They were crispy on the edges, soft in the middle, and packed with flavor.
- The coconut added a nice chewiness and a hint of tropical flavor, while the chocolate chips provided that classic sweetness.
- The almonds gave a satisfying crunch and a nutty flavor that balanced everything out.
I let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Honestly, it was hard to resist eating them all while they were still warm, but I managed to save some for later. It’s not easy when you’ve made such delicious cookies, but somehow I found the willpower. They were a huge hit with my family, and I’ll definitely be making them again soon. Maybe next time I’ll try adding some macadamia nuts or white chocolate chips, just to switch things up. There’s so much room for possibility and I can’t wait to do more experiments. The possibilities are endless!
Post Comment