Almond Coconut Choco Chip Cookie Recipe

Prepare ingredients and oven

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure out all ingredients so they are ready.

Toast sliced almonds (if using)

In a dry skillet over medium heat, toast the sliced almonds, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Transfer to a small bowl to cool.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter until smooth. Add the granulated sugar and light brown sugar and beat on medium speed until light, creamy, and combined, about 2–3 minutes. Scrape the bowl as needed.

Add egg and vanilla

Add the large egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated, about 30–45 seconds, scraping the bowl once.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, almond flour, rolled oats (previously pulsed if desired), baking soda, and fine sea salt until evenly distributed.

Fold dry into wet

With the mixer on low speed, gradually add the dry ingredients to the butter mixture and mix just until no streaks of flour remain. Avoid overmixing to keep cookies tender.

Add coconut, chocolate chips, and almonds

Using a rubber spatula or low mixer speed, fold in the unsweetened shredded coconut, dark chocolate chips, and toasted sliced almonds (if using) until evenly distributed throughout the dough.

Chill dough (recommended)

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20–30 minutes. Chilling firms the dough, reduces spreading, and improves texture. If short on time, you can bake immediately but cookies may spread more.

Portion cookies

Using a 1.5-tablespoon cookie scoop (or heaping tablespoon), portion dough into balls about 1.25–1.5 inches in diameter. Place dough balls 2 inches apart on the prepared baking sheets to allow for spread. Slightly press the tops if you prefer a flatter cookie.

Optional finish before baking

If desired, brush the tops very lightly with the optional melted butter and sprinkle a few flakes of flaky sea salt on each dough ball for contrast.

Bake

Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pans halfway through. Bake until edges are golden-brown and centers are just set but still soft—they will continue to firm while cooling.

Cool

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If you used flaky salt, sprinkle a tiny additional pinch immediately after baking if desired.

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.