Chewy Coconut Almond Chocolate Chip Cookies

coconut almond chocolate chip cookies on a plate.

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.

coconut almond chocolate chip cookies on a plate.

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.

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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:

  • Unsalted Butter – I recommend unsalted butter in baking to give you more control over the saltiness of the baked goods.
  • All Purpose Flour – I use King Arthur’s unbleached all-purpose flour.
  • Salt – regular iodized salt works best. Do not substitute kosher salt.
  • Baking Soda – a leavener that reacts with acid when applied to heat. It helps to give the cookies a rise.
  • Brown Sugar – brown sugar makes the cookies softer, and gives them a more golden brown appearance.
  • Light Corn Syrup – helps to make the cookies soft and chewy.
  • Apple Cider Vinegar – the acid that will react with the baking soda to rise.
  • A whole Egg plus an Egg Yolk -an extra egg yolk enriches the dough, making a soft cookie.
  • Almond Extract – for flavoring.
  • Slivered Almonds – for crunch and texture.
  • Flaked Coconut – adds a chewy, tropical flavor.
  • Semi-Sweet Chocolate Chips – or chocolate chunks.
How to make browned butter for the cookies.

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

  1. 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).
  2. Cut the butter into even chunks to help it melt more evenly in the pan.
  3. Melt the butter over medium heat, stirring to keep everything moving and cooking at the same rate.
  4. The butter will start to sizzle and foam when it melts. Some liquid will evaporate as the milk solids begin to brown (keep stirring).
  5. 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).
adding eggs, brown sugar extract and vinegar to the browned butter mixture.

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.

Stirring in the corn syrup and combining the wet and dry ingredients for soft browned butter almond and chocolate chip cookies.

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?

adding coconut, almonds and chocolate chips to the cookie batter.

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.

baked almond chocolate chip cookies on a baking sheet.

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.

cooling chocolate chip cookies with coconut and almond on a cooling rack.

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?

Serving browned butter cookies with coconut, almond and chocolate chips on a platter.
Can the recipe be doubled?

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.

Can the dough be frozen?

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.

Can I freeze the cookies?

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.

a dull silver plate with a pile of almond chocolate chip cookies.

More chocolate chip cookies you might like:

a photo of the soft chewy interior.

More nut cookies you might like:

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Print Pin
5 from 3 votes

Soft & Chewy Coconut Almond Chocolate Chip Cookies

Soft, thick and chewy, these aren’t your average chocolate chippers. With browned butter, flaked coconut, crunchy almonds and semi sweet morsels. Tasters agreed, they’re wonderful.
Author: Lisa Lotts
Course Dessert
Cuisine American
Keyword almond, chocolate chip, coconut
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 30 Cookies

INGREDIENTS:

  • 8 tablespoons unsalted butter (1 stick)
  • cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ 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

DIRECTIONS:

  • 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.

NUTRITION:

Calories: 148kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 86mg | Fiber: 1g | Sugar: 10g | Vitamin A: 115IU | Calcium: 21mg | Iron: 1mg

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4 Comments

  1. Can these be made with gluten free flour?

    1. Hi Arlene, I haven’t tried with Gluten Free flour, but I think a substitute like Cup 4 Cup would work. Let me know if you do try it.

  2. 5 stars
    These look incredible!