Donna's Coconut Almond Cookies

Donna's Coconut Almond Cookies

16
donnam 40

"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."

Ingredients

1 h 5 m servings 187 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
  5. 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.
  6. 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.
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Reviews

16
  1. 18 Ratings

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These are a yummy little cookie! i didnt have any almond extract so i just used vanilla loved them!! i melted some white chocolate and drizzled it over them! I will defiently make these again! I...

Excellent cookie!!!!! I was impatient, and didn't let my butter get to room temp, so I used a little less flour so the dough wasn't too dry. I also subbed half the coconut for chopped almonds...

made Valentine's. cookie using heart mold and homemade icing, these cookies were perfect

I wanted an easy cookie recipe using coconut that I could take to a cookie exchange. This was a hit. I was worried when I was making them because I used a small scoop to ensure even sized cookie...

I made it exactly as written and they are very tasty, they smell fantastic when cooking. I will probably add a splash of cream next time to help with the cookie dough being a tad dry to work wit...

I had to bake mine for 13 min. to get light brown. I also used dark chocolate chips...which I love.

Thought I would give these a try. Used coconut oil instead of shortening. Delicious!

If you"re a fan of almond cookies these are wonderful. I put 5-6 almond slices on top of each cookie prior to baking just because I like the added look and texture. However, the cookies are grea...

so easy and tasty just as the recipe is written, and i added a half of a pecan on top of some of the cookies for a little added flavor and crunch .