Easy Coconut Almond Cookies

Coconut Almond Cookies adorned with melted chocolate are sweet and delicious cookie treats! I love this recipe and happen to think it makes the best coconut almond cookies you can find in any cookie jar. They have a delightful delicate almond flavor in every bite and are made with coconut flakes that give them a slightly soft and chewy texture. 

If you are a coconut fan like me, you're going to love these simple cookies. The coconut flavor combined with the nutty flavors of almonds and almond extract make this a winner. Melted semi-sweet chocolate chips drizzled onto the cookies takes them to the next level.

These almond coconut cookies are sweet treats that are perfect for anytime of the year. They make great lunch box cookies or holiday cookies. These cookies are made with all purpose flour as opposed to almond flour or coconut flour, so take note, they are not gluten free. 

This recipe does contain raw almonds, which can be finely chopped with a food processor or a hand chopper (like Pampered Chef's) but they don't need to be processed as fine as you would to make almond meal. 

Why this recipe works

Coconut, almond, and chocolate are natural partners. The base of this cookie is a standard sugar cookie drop cookie type of recipe. They bake up with a nice texture and the moisture from the shredded coconut and sugar in them allows them to stay soft when stored in an  airtight container at room temperature. This coconut almond cookie recipe uses simple ingredients you can find in any grocery store. 

Frequently asked questions

Can I use unsweetened coconut in this cookie recipe?

Yes, you can. However, I strong recommend you use sweetened shredded coconut in this recipe for best taste and texture.

Can I freeze these coconut almond cookies?

Yes, you can freeze these coconut almond cookies once they are fully baked, cooled and the drizzled chocolate had hardened. You can store them in an airtight container in the freezer for up to 3 months. Thaw to room temperature to eat them. 

How do I melt chocolate in the microwave?

In a small microwave-safe bowl or large glass measuring cup add the chocolate chips and microwave on high for 30 seconds. Stir, then microwave for an additional 20-25 seconds on high before stirring again. Repeat process in 15-second intervals, stirring between each time, until melted and smooth. You can add a teaspoon of coconut oil to the mixture to thin it out if you need to. 

Variations and Substitutions

• Replace the butter flavored vegetable shortening (like Crisco) with all unsalted butter. 
• Roll the cookies in colored sugar instead of granulated white sugar for a festive twist.
• Use milk, or white chocolate chips instead of semi-sweet chocolate chips for the drizzle. 
• For less almond flavor, omit the pure almond extract and replace with all pure vanilla extract. 

Coconut and almond are two of my favorite flavors. The chocolate drizzle on top of the cookie takes it to the next level and reminds me of an Almond Joy candy bar, which is one of my favorite candy bars! 

More cookie recipes you might enjoy:

Oatmeal Cookies with Cranberries and Walnuts

Double Tree Chocolate Chip Cookies

Peanut Butter White Chocolate Chip Cookies

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American

Yield: 36

Author: Renee Paj

Easy Coconut Almond Cookies

Prep time: 15 MinCook time: 12 MinInactive time: 5 MinTotal time: 32 Min

Nutty and chewy, this easy coconut almond cookie recipe makes a delicious treat for the whole family with the flavors of almond, coconut, and chocolate.

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup butter flavored solid vegetable shortening
• 3/4 cup granulated sugar
• 1 tsp. pure vanilla extract
• 1 tsp. pure almond extract
• 1/4 tsp. salt
• 2 cups all purpose flour (+1-2 TBSP, if dough is too runny)
• 1/2 cup shredded sweetened coconut
• 1/2 cup finely chopped raw almonds
• granulated sugar, for pressing
• 1/2 cup semi-sweet chocolate chips, melted, for drizzle

Instructions

1. Heat oven to 350 degrees F. Prepare cookie sheets by lining with parchment OR use a silicon mat.
2. In large bowl, cream the butter and the shortening with an electric mixer. Add in the sugar and combine ingredients until well blended and fluffy. (about 3 - 5 minutes) Add in the extracts and the salt. Beat until incorporated.
3. Slowly add the flour to the butter mixture until combined. If the mixture seems too wet, add in a few more TBSP of flour. If it seems too dry, a few TBSP of milk can be added until the dough comes together.
4. Mix in the coconut and almonds.
5. Scoop out 1 TBSP of dough and roll into a ball. Place on prepared baking sheet about 2" apart. With the bottom of a glass dipped in sugar, flatten balls to about 1/4" thickness.
6. Bake in preheated oven for 10 -12 minutes or until the bottoms just start to brown.
7. Remove from oven and allow to cool on baking sheet for a few minutes before removing to wire rack to cool completely.
8. Repeat with remaining dough.
9. Melt the semi-sweet chocolate chips in the microwave* or over a double boiler on the stove. Drizzle the chocolate over the cookies with a fork dipped in the melted chocolate.

Notes

*To melt semi-sweet chocolate chips in the microwave: In a small microwave-safe bowl or large glass measuring cup add the chocolate chips and microwave on high for 30 seconds. Stir, then microwave for an additional 20-25 seconds on high before stirring again. Repeat process in 15-second intervals, stirring between each time, until melted and smooth and thin enough to drizzle. You can add a teaspoon of coconut oil to the mixture to thin it out if you need to. 

Nutrition Facts

Calories

120.56

Fat (grams)

7.78 g

Sat. Fat (grams)

3.29 g

Cholesterol (grams)

6.93 mg

Carbs (grams)

11.67 g

Fiber (grams)

0.73 g

Sugar (grams)

5.58 g

Net carbs

10.94 g

Protein (grams)

1.36 g

Sodium (milligrams)

17.29 mg

Nutritional information is an estimate.

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