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Golden brown coconut macaroons stacked on a light blue plate, with some topped with sliced almonds.

Chewy Coconut Almond Cookies

These delightful cookies are a perfect blend of sweet, shredded coconut and crunchy roasted almonds, baked to a golden perfection with a wonderfully chewy texture. A simple yet satisfying treat for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter 1 stick, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
Mix-ins
  • 1 cup sweetened shredded coconut
  • 1/2 cup sliced almonds lightly toasted (optional, for extra crunch)

Equipment

  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Medium Mixing Bowl
  • Rubber Spatula
  • 2 baking sheets
  • Parchment Paper
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in the large egg until just combined, then add the vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Gently fold in the sweetened shredded coconut and sliced almonds with a rubber spatula until evenly distributed throughout the dough.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 9-12 minutes, or until the edges are golden brown and the centers are just set but still look soft. For chewier cookies, slightly underbake them.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra chewy texture, ensure your butter and sugars are well-creamed, and do not overbake the cookies. Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls for later use; bake from frozen, adding a couple of minutes to the baking time.