Coconut Chocolate Chip Cookies

a stack of coconut chocolate chip cookies.
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These chocolate chip cookies have almonds and toasted coconut baked in and extra on top. They’re a twist on a chewy chocolate chip cookie and easy to make.


  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cup unsweetened shredded coconut, divided
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup sliced almonds


  1. Preheat the oven to 350°F.  Line a baking sheet with parchment paper and spread the coconut in an even layer. Bake it until it’s lightly browned. Keep an eye on it – coconut toasts fast.  Transfer the toasted coconut to a bowl or plate to cool. You can use the same pan to bake the cookies.
  2. In a medium-sized bowl, whisk the flour, baking soda, and salt. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy.  Beat in the egg and vanilla extract. 
  3. Add half of the flour mixture until incorporated and then add in the rest until just combined.  Fold in 1 1/2 cups of coconut, chocolate chips, and almonds.
  4. Using a medium cookie scoop, place 12 scoops of dough spaced 2 inches apart on the prepared pan.  Top each cookie with the remaining toasted coconut, pressing it gently into dough.
  5. Bake the cookies for 10 to 12 minutes or until the edges just start to brown.  Cool them on the baking sheet for 3 to 5 minutes before moving them to a cooling rack.  Once cooled completely, store the cookies in an airtight container.


The cookies are best enjoyed within two to three days. Keep them stored in an airtight container at room temperature.

You can also freeze the baked cookies for up to one month. To freeze, store them in a single layer in a freezer bag or freezer-safe container. If you want to stack them, use parchment paper between the layers to keep the cookies from sticking.