Get ready to transform your baking game with these irresistible cookies that are about to become your new obsession! Imagine biting into a perfectly soft, chewy cookie packed with rich chocolate chips, crunchy almonds, and sweet coconut flakes - a symphony of textures and flavors that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cookies right from your own kitchen, guaranteed to impress everyone who takes a bite.
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 brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 cup chocolate chips
- 1/2 cup chopped almonds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the two large eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, add the vanilla extract and continue to mix until everything is well combined.
- 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.
- Fold in the shredded coconut, chocolate chips, and chopped almonds using a spatula or wooden spoon. Make sure the mix-ins are evenly distributed throughout the cookie 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.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden but the centers still look soft. Be careful not to overbake, as the cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
- Enjoy your soft, chewy coconut almond chocolate chip cookies with a glass of milk or your favorite beverage!
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough after adding flour to keep cookies tender and soft.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container to maintain their soft, chewy texture for up to 5 days.
- For extra indulgence, slightly underbake the cookies to keep them extra soft and gooey.
- Chill the dough for 30 minutes before baking for more concentrated flavors and less spreading.
Nutrition Facts
Calories: 189kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: 33mg
