5.0 from 9 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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings: 30 Cookies
Calories: 148 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 8 tablespoons unsalted butter (1 stick)
- 1½ 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
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
148kcal
(7%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
22mg
(7%)
Sodium
72mg
(3%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
115IU
(2%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Cookies
Amount Per Serving
Calories 148
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 72mg | 3% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 115IU | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.