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Almond Chocolate Coconut Cookies II


"These cookies are easy to make and delicious."
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25 m servings 261 cals
Original recipe yields 48 servings (4 dozen)


  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 123
  1. 137 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 flo...

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 mad...

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 ...

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 ...

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 siz...

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. Gr...

Too much chocolate chips (can't find chocolate chips here in Holland easily, so I just chopped a bar of dark chocolate), and adding almond essence would be better than vanilla. I also added more...

Everyone that has tried my cookies (this recipe) wanted the recipe. Wonderful cookies. I made them a little bigger than requested and cooked them a little longer. I have placed this recipe in...