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Almond Coconut Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 dozen small (2 1/2-inch) or 3 dozen large cookies


  • 1 cup (2 sticks) butter, room temperature
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 1 large/XL egg
  • 2 tsp almond extract
  • 2 tsp coconut extract
  • 3 cups all-purpose flour (stirred, spooned, and leveled)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup sliced almonds
  • 1 cup sweetened shredded coconut
  • 2 cups (12oz) bag semi-sweet chocolate chips
  • *1 Tbsp milk - if needed


  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Cream until light and fluffy. Add the egg and both extracts. Mix well and scrape the bowl with a spatula.
  • In a separate bowl, stir together the flour, salt, and baking soda. Add dry ingredients to the butter mixture until just combined, about 1 minute.
  • Add the almonds, coconut, and chocolate chips (save some of each to top cookies with, if desired). Mix gently on low speed until just combined, about 30 seconds. *If dough is crumbly, add 1 Tbsp of milk and mix gently until dough comes together.
  • Line a baking sheet with a silicone baking mat, parchment paper, or spray with cooking spray. Scoop cookie dough balls and place onto prepared baking sheet about 2-inches apart. (12 small cookies per tray or 8 large cookies per tray.) Top with extra almonds, coconut, and chocolate chips, if desired.
  • Bake at 350 degrees Fahrenheit for 8-10 minutes depending on size, until edges are just barely starting to brown. Allow to cool for 1 minute on tray, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.


*Recipe altered from Averie Cooks