Recipe by BRENDASTEVENS
"These cookies are easy to make and delicious."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 cups
4 1/2 cups
semisweet chocolate chips
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.
Too cake like, and way too many chocolate chips. Cookies hardened as soon as they cooled.
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 :)
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.
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!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Chocolate Coconut Cookies II
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 130
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This chewy oatmeal cookie is loaded with chocolate chips, coconut, and nuts.
These dark chocolate cookies will double your chocolate delight.
See how to make the chocolate lover’s chocolate chip cookie.