Almond Chocolate Coconut Cookies II Recipe -
Almond Chocolate Coconut Cookies II Recipe
  • READY IN 25 mins

Almond Chocolate Coconut Cookies II

Recipe by  

"These cookies are easy to make and delicious."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    10 mins
  • COOK

    13 mins

    25 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2002

The reason we gave these cookies a 4 star rating is that the amount of chocolate called for in the recipe is far too overpowering. We scaled it back to 3 cups and it seemed to allow the almond and coconut flavors to blend in as well. We subsituted 3 cups unlbeached flour + 1.5 cups whole wheat flour and used sliced almonds. Once we got the chocolate ratio right these cookies were fabulous! Quick, easy, and freeze well. A great quick addition to your recipe box.

Most Helpful Critical Review
Feb 04, 2005

Too cake like, and way too many chocolate chips. Cookies hardened as soon as they cooled.

Aug 16, 2005

Once modified this is a great recipe. I used only 2-1/2 cups of chocolate chips 2 tsp of vanilla extract, 2 tsp Coconut extract, added a full 14 oz bag of shredded coconut and only 4 cups of flour. Cooked for 13 minutes and allowed to fully cool. My wife couldn't keep her hands off them :)

Jun 04, 2003

This recipe is wonderful! I baked the cookies at 350 degrees for 7 1/2 minutes instead of 375 for 8 minutes. They stayed soft and moist. By far, they are one of the best cookies I've ever made.

Feb 24, 2010

Easy to make and delicious. I only made half the recipe, which was plenty. Other modifications: I didn't have any baking soda, so I used baking powder (1 tsp soda = 2 tsp powder), and omitted the salt. I substituted half the vanilla with almond extract, added 1/4 cup extra coconut (because I wanted to finish my jar of it), and added about 1/2 cup less of chocolate chips than called for. These really do taste like almond joy (at least with the almond extract and extra coconut in there), and are a really nice texture. Will definitely make this one again!

Oct 22, 2003

Excellent cookie recipe Brenda. This will go in the favorites file. I used only 3 cups chocolate chips (mixed milk choc and semi sweet) and they were perfect. Oh yeah, I bought slivered almonds and toasted them. They added a wonderful nutty flavor. Thanks for a great new treat!

Feb 18, 2003

I made these for the opening of our new Church. These are the BEST cookies I've ever made! They are expensive but well worth it. I used a melon baller to drop them by and got beautiful, same size cookies. Got about 8 dozen. They freeze very well. I made cookies for about 6 weeks and these were just like they had just come out of the oven.

Oct 13, 2009

I agree with Mom of Three. Have same amount of chips, cocnut & nuts. If you don't have coconut try oatmeal that's also works. Also, cook at 350 degrees for 8 min. for a more moist cookie. Great cookie!


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 138 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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