Almond Coconut Chewy Chocolate Cookies Recipes

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DONNA'S COCONUT ALMOND COOKIES



Donna's Coconut Almond Cookies image

I have four daughters, and my family has a big love of a certain candy bar. I was inspired to create a cookie that would satisfy the cravings! The result is a light and airy cookie that's crisp, packed with flavor, and addicting! It's hard to stop at one. You can switch out the semi-sweet chocolate with your favorite chocolate flavor or just leave the chocolate off altogether. Don't be fooled by the small amount of chocolate because this cookie packs a lot of flavor. These are super easy to make.

Provided by donnam

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h5m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
½ cup shortening
¾ cup white sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups all-purpose flour
1 cup sweetened flaked coconut
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat butter, shortening, and sugar in a bowl until creamy. Mix almond and vanilla extracts and salt into creamed mixture. Gradually beat in flour until smooth. Stir coconut into dough.
  • Scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. Dip the bottom of a glass in flour and press cookies 1/4 inch thick.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
  • While cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. Repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. Place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. Transfer melted chocolate to a resealable plastic sandwich bag. Snip a small corner off the bag with a scissors.
  • Hold the bag like a pastry bag and squeeze a thin line of melted chocolate onto warm cookies in a zigzag pattern. Transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 21.2 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 5.6 g, Sodium 61.3 mg, Sugar 11.2 g

ALMOND CHOCOLATE COCONUT COOKIES II



Almond Chocolate Coconut Cookies II image

These cookies are easy to make and delicious.

Provided by BRENDASTEVENS

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 48

Number Of Ingredients 11

1 cup butter
1 ½ cups white sugar
1 ½ cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 32.6 g, Cholesterol 27.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 138.2 mg, Sugar 20.8 g

CHEWY CHOCOLATE ALMOND COOKIES



Chewy Chocolate Almond Cookies image

This delicious little cookie may take a little effort, but it's well worth every bit of it! Sweet, moist, and oh-so-delicate, these would be perfect for your next brunch or bake sale.

Provided by Heather Stepniewski

Categories     Chocolate

Time 20m

Number Of Ingredients 5

8 oz semi sweet chocolate chips
3 Tbsp butter, softened
2 large eggs
1/3 c granulated sugar, plus more for decorating
3/4 c ground almonds or almond flour

Steps:

  • 1. Preheat oven to 325 degrees
  • 2. Melt chocolate in double boiler or microwave
  • 3. Stir softened butter into chocolate
  • 4. Beat eggs and add sugar
  • 5. Continue beating until egg mixture is light
  • 6. Gently stir egg mixture into chocolate mixture
  • 7. Add ground almonds, combining very well, but gently
  • 8. Cover and refrigerate overnight
  • 9. Form into 1 in. balls and roll in bowl of granulated sugar.
  • 10. Place on lined cookie sheet
  • 11. Bake for 8-10 min. or until set

CHEWY CHOCOLATE CHIP ALMOND BUTTER COOKIES



Chewy Chocolate Chip Almond Butter Cookies image

The chewiest chocolate chip almond butter cookies! Made with gluten-free almond four and taste so decadent you'll be hard-pressed to believe they're made with healthier ingredients.

Provided by Bethany Kramer

Categories     Dessert

Time 18m

Number Of Ingredients 9

1 cup almond flour
1/4 cup vegan butter, melted and cooled ((sub for regular butter))
2/3 cup coconut sugar ((or brown sugar))
1/2 cup creamy almond butter ((sub for peanut butter))
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 egg ((room temperature))
1 teaspoon vanilla extract
1/2 cup dark chocolate chips ((or semi-sweet))

Steps:

  • First, preheat oven to 350F.
  • Mix wet ingredients: In a large bowl, mix together melted butter, almond butter, coconut sugar, cinnamon, egg, and vanilla until smooth.
  • Add dry ingredients: Then fold in almond flour, baking soda, and chocolate chips with wet ingredients.
  • Scoop dough balls: Line a baking sheet with parchment paper. Use a mini cookie scoop or tablespoon to measure dough and form with hands 1 1/2-inch dough balls. Arrange on baking sheet 3 inches apart. Tip: if cookie dough is more firm you can use the palm of your hand to lightly press dough balls down to help them spread. If the dough is very soft, they will naturally spread on their own. This will depend on the type of almond butter you use.
  • Bake: Bake cookies for 9 minutes. Remove from oven and let cool for several minutes before enjoying.

Nutrition Facts : Calories 248 kcal, Carbohydrate 20.8 g, Protein 5.4 g, Fat 17.3 g, Cholesterol 25.7 mg, Sugar 16.9 g, ServingSize 1 serving

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES



Almond-Coconut Chewy Chocolate Cookies image

Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h50m

Yield Makes about 24

Number Of Ingredients 10

1 2/3 cups almond flour, such as Bob's Red Mill
2/3 cup Dutch-process cocoa powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter or margarine (for Passover), room temperature
1 1/4 cups packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup chopped bittersweet chocolate
1/2 cup chopped roasted almonds
1/2 cup sweetened shredded coconut

Steps:

  • In a medium bowl, whisk together flour, cocoa, and salt.
  • In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
  • Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

SOFT-BAKED ALMOND FLOUR CHOCOLATE CHIP COOKIES



Soft-Baked Almond Flour Chocolate Chip Cookies image

These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.

Provided by Kare for Kitchen Treaty

Categories     Dessert

Time 19m

Number Of Ingredients 8

2 tablespoons solid coconut oil
3 tablespoons pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
2 cups almond flour or almond meal ((I have used both with success))
1/2 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
1/2 cup mini semi-sweet chocolate chips + more for topping if desired

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  • Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together - this may take a minute or two. Add the egg and vanilla and whisk together until combined.
  • In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
  • Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
  • Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
  • Cookies keep well in an airtight container at room temperature for 4-5 days.

Nutrition Facts : ServingSize 1 cookie, Calories 101 kcal, Sugar 7 g, Sodium 55 mg, Fat 6 g, SaturatedFat 2 g, Carbohydrate 9 g, Fiber 2 g, Protein 2 g, Cholesterol 12 mg

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