If you like soft chewy chocolate chip cookies with interesting mix-ins, these Coconut Almond Chocolate Chip cookies are for you. Made with melted, browned butter for a richer, more intense flavor and almond extract to enhance the nuttiness factor, these chocolate chip cookies with coconut and toasted slivered almonds are irresistible.
A unique chocolate chipper
These cookies use a different method than most cookie recipes you’re probably familiar with.
Instead of creaming sugar with softened butter, this simple browned butter cookie recipe calls for stirring the “wet ingredients” into melted browned butter.
Rather than adding the flour and dry ingredients a little at a time, you fold the browned butter mixture directly into the flour. This makes a thick, but malleable dough.
Semi-sweet chocolate chips, coconut and crunchy toasted nuts festoon these almond chocolate chip cookies with interesting flavors and textures.
Other recipes using melted butter make thinner, crispier cookies, however, if you remember your middle school science classes, the baking soda reacts with the apple cider vinegar and gives these browned butter cookies a little lift and rise.
Ingredients for coconut almond chocolate chip cookies
- Unsalted Butter
- All Purpose Flour
- Baking Soda
- Brown Sugar
- Light Corn Syrup
- Apple Cider Vinegar
- Egg Yolk
- Whole Egg
- Almond Extract
- Slivered Almonds
- Flaked Coconut
- Semi Sweet Chocolate Chips
Tips for browned butter in cookies
If you’ve ever had browned butter, you’ll know how much deeper and nuttier the flavors are compared to plain melted butter. Milk solids suspended in butter get toasty and rich as they’re heated, transforming the butter from a typical blond color to golden brown.
Making browned butter is simple, but requires a watchful eye to prevent it from burning. After all you’re seeking warm toasty notes, not bitter and burnt qualities. You can make your own browned butter in under 10 minutes.
How to make browned butter
- Use a pot or pan with a light colored bottom. (That way you can actually SEE when the milk solids have browned and pull them off the heat before they burn).
- Cut the butter into even chunks to help it melt more evenly in the pan.
- Melt the butter over medium heat, stirring to keep everything moving and cooking at the same rate.
- The butter will start to sizzle and foam when it melts. Some liquid will evaporate as the milk solids begin to brown (keep stirring).
- When the butter smells toasty and nutty and the milk solids have browned to a medium golden color, remove the pot or pan from the heat to cool. (The milk solids will continue to brown further even though it’s off the heat).
Instead of creaming butter and sugar together for a light, fluffy texture, the wet ingredients are whisked together for a creamy batter.
Adding cider vinegar is important because it’s the agent that reacts with baking soda to give the cookies lift.
Light corn syrup and the extra egg yolk make these browned butter almond chocolate chippers soft and chewy. Almond extract emphasizes the nuttiness of the browned butter as well as the toasted slivered almonds you’ll add later.
Mixing wet and dry ingredients
Once the browned butter, eggs and flavorings are combined, just pour them into the flour mixture and use a rubber spatula to fold and mix until the ingredients are completely incorporated.
This makes a thick, ropy dough. that doesn’t need to be chilled before baking. In fact, if you just wanted browned butter cookies, you could drop the dough onto your lined sheet pan and bake until golden brown… but come on. Don’t we want the extras?
I used sweetened coconut and toasted slivered almonds to add texture and interest to my chocolate chip browned butter cookies. The flavors remind me of one of my favorite candies, Almond Joy. However, you shouldn’t feel limited by those ingredients. There are tons of options.
Customize the flavors
Try: chopped whole almonds, pecans, walnuts, hazelnuts, pistachios, brazil nuts or macadamias.
Swap: Almond extract for coconut extract or vanilla extracts.
Substitute: Flaked coconut with other dried fruit like cranberries, raisins, cherries, chopped apricots or dates.
Want glossy chocolate chips on your cookies?
The best part about these Coconutty almond chocolate chip cookies are those shiny chips on top, right? But how do you get “that look”?
It’s easy. Immediately after the cookies have baked, while they’re still warm, press a few chocolate chips lightly into the top of the cookies.
The residual heat is enough to slightly melt the chocolate (so they stick to the cookie) and heat them through, changing their patina from a flat brown to a glossy sheen.
I think those highlights make these coconut almond chocolate chip cookies look even more inviting, don’t you?
Yes. But pay special attention when you’re browning two sticks of butter. I would use a skillet rather than a small pot, so you can keep track of how fast it’s cooking.
I haven’t done it, because this recipe doesn’t make a big batch of almond chocolate chip cookies in the first place, but I don’t see why you couldn’t freeze them. Be sure to thaw the dough well before baking.
Yes. Wrap them well in a freezer bag with zip top closure — removing as much air as possible. Then wrap the cookies in freezer paper, to avoid freezer burn.
The cookies should keep well for up to two months, though if you’ve topped them with the chocolate chips, they’ll lose their sheen in the freezer.
More chocolate chip cookies you might like:
- Salted Tahini Chocolate Chip Cookies
- Dark Chocolate Cherry Ripples
- Baileys Chocolate Irish Cream Cookies
- Chocolate Chocolate Mint Mint Cookies
Soft & Chewy Coconut Almond Chocolate Chip Cookies
- 8 tablespoons unsalted butter (1 stick)
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup brown sugar
- 2 tablespoons corn syrup
- 1 teaspoon apple cider vinegar can use white distilled vinegar
- 1 extra large egg yolk
- 1 extra large egg
- 2 teaspoons almond extract
- 1 cup sweetened flaked coconut
- 1 cup toasted slivered almonds
- 1 cup semi sweet chocolate chips
- Slice the butter into tablespoons and transfer to a small pan over medium heat to melt. Continue to let the butter simmer. It will foam, then the foam dissipates as the milk solids start to brown. Pick up the pan by the handle and swirl the butter and solids in the pan to evenly brown them, without burning. The butter should smell nutty and warm. Set aside to cool.
- Preheat the oven to 350°. Line a sheet pan with a silpat or parchment paper and set aside.
- In a large bowl, combine the flour, salt and baking soda. Whisk together and set aside.
- When the butter has cooled, stir in the brown sugar, corn syrup, cider vinegar, egg and egg yolk, and almond extract. Whisk until thoroughly blended and smooth.
- Transfer the brown sugar mixture to the flour and use a rubber spatula to combine the wet and dry ingredients completely, so there are no dry bits of flour left.
- Stir in the sweetened flaked coconut, slivered almonds and chocolate chips.
- Use a 2 tablespoon cookie scoop to scoop the dough evenly and drop onto the cookie sheet about 2-3 inches apart. If you don’t have a cookie scoop, measure two tablespoons of dough and roll into a ball. Place on the cookie sheet 2-3 inches apart.
- Bake for 11-12 minutes or until the cookies are golden and edges are starting to brown.
- Let the cookies rest on the cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container.