Almond Coconut Choco Chip Cookie Recipe
Make Almond Coconut Choco Chip Cookie Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry & Mix-Ins
Wet & Fats
Method
Dry & Mix-Ins
- 1
Combine dry ingredients
In a medium bowl, whisk together 2.25 cups all-purpose flour, 0.5 cup almond meal, 0.75 cup unsweetened shredded coconut, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt until evenly distributed. Set aside.
- 2
Add chocolate chips
Measure 1.25 cups semisweet chocolate chips and set aside in a small bowl ready to fold into the dough later.
Wet & Fats
- 3
Cream butter and sugars
In a large mixing bowl (or stand mixer fitted with paddle), beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed until pale and fluffy, about 3–4 minutes. Scrape down the bowl as needed.
- 4
Incorporate eggs and extracts
Add 2 large eggs, one at a time, beating briefly after each addition until incorporated. Mix in 2 teaspoons pure vanilla extract and 1/4 teaspoon almond extract (if using) until combined, scraping the bowl once more.
- 5
Combine wet and dry
With the mixer on low speed, gradually add the dry flour-almond meal-coconut mixture to the wet ingredients in 2 additions, mixing just until no dry streaks remain. Do not overmix; stop when the dough is uniform.
- 6
Fold in chips
Using a spatula, fold the 1.25 cups semisweet chocolate chips into the dough until evenly distributed. If the dough feels very soft, refrigerate for 20–30 minutes to firm slightly — this helps prevent excessive spreading during baking.
- 7
Portion cookies
Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats. Using a 1.5-tablespoon cookie scoop (or a rounded tablespoon), portion dough into 1.25–1.5 inch mounds, spacing them about 2 inches apart. For larger cookies, use a 2-tablespoon scoop and space 3 inches apart.
- 8
Optional finish
If desired, press a few extra chocolate chips and a sprinkle of shredded coconut onto the top of each dough mound for an attractive finish.
- 9
Bake
Bake on the middle rack for 10–12 minutes (for 1.5-tablespoon cookies) or 12–15 minutes (for larger cookies), until edges are set and lightly golden but centers remain slightly soft. Rotate pans halfway through baking for even color.
- 10
Cool
Remove cookie sheets from the oven and let cookies cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely. Cooling on the sheet allows cookies to finish setting without breaking.