Almond Coconut Choco Chip Cookie Recipe

In a medium bowl, whisk together the all-purpose flour, almond flour, shredded coconut, baking soda, and fine sea salt until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl (or stand mixer fitted with a paddle), beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light, pale, and fluffy, about 2 to 3 minutes.

Add egg and extracts

Add the egg, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Beat on low speed until just combined, scraping down the bowl as needed.

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in two additions, mixing just until combined and no dry streaks remain. Do not overmix; finish combining with a rubber spatula if needed.

Fold in the chocolate chips and toasted chopped sliced almonds with a spatula until evenly distributed.

Cover the dough and refrigerate for at least 30 minutes, up to 2 hours. Chilling helps the shredded coconut and almond flour hydrate and prevents excessive spreading during baking.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Portion the dough into 1 1/4 tablespoon to 1.5 tablespoon (about 1.5-ounce) balls — or use a 1.5 tablespoon cookie scoop — placing them 2 inches apart on the baking sheets. For larger cookies, use a 2-tablespoon scoop and leave more space.

Bake one sheet at a time in the center of the preheated oven for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Rotate the pan halfway through baking for even color.

Remove from oven and let cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. While still warm, sprinkle with a tiny pinch of coarse sea salt if desired.