Coconut Almond Chocolate Chippers Recipe
Although these cookies are really good and stay fresh for up to a week, they are especially good slightly warm or on the day they are made when the chocolate is still gooey.
About 6 dozen cookies
1 cup softened butter
2/3 cup sugar
2/3 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped almonds
2 cups coconut flakes
2 cups semi-sweet chocolate chips
- Preheat oven to 375°.
- Cream the butter, white and brown sugars, and vanilla and almond extracts in a large mixing bowl until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- Measure the flour, baking soda, and salt into a fine strainer set over the butter mixture; shake through.
- Mix on low speed until thoroughly combined.
- Stir in the almonds, coconut, and chocolate chips; mix well.
- Using a tablespoon-sized scoop, scoop balls onto parchment or Silpat lined baking sheets.
- Flatten the balls slightly with your fingers or the bottom of a glass.
- Bake 8-10 minutes or until lightly browned; remove from the oven.
- Transfer to cooling racks and let cool thoroughly.
- Store in an airtight container for up to a week, or freeze for longer storage.
Amount Per Cookie
Calories 113 Calories from Fat 60
Percent Total Calories From: Fat 53% Protein 4% Carb. 42%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 13 mg
Sodium 61 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 2 g
Protein 1 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 1%
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