Print Friendly

Coconut, chocolate, and almond is one of my very favorite flavor combinations.  These cookies have all three!

My first bite of these cookies made me say out loud, “These might be my new favorite cookie!”  They are delicious, I LOVE cookies, they are one of my downfalls for sure!

These cookies freeze really well.  I knew I wouldn’t have very good self control with them sitting on the counter so I stuck them in the freezer, I’ve been dulling them out one by one, as “needed”.  They thaw wonderfully and have the same amazing flavor!

I hope you give these a try, they are heaven in the form of a cookie!

  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup coconut oil, melted
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 2 3/4 cup flour
  • 3/4 cup dutch cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup almonds, roughly chopped
  • 1 cup shredded coconut, unsweetened
  • 1 cup semi sweet chocolate chips

Chocolate, Coconut, Almond Cookies

Inspired by

Pre-heat the oven to 350 and line a baking sheet with parchment paper.  Set aside.

In the bowl of your stand mixer cream together the sugar, eggs, coconut oil, and vanilla and almond extracts.  Beat until light and fluffy, about 2-3 minutes.

In a separate bowl whisk together the flour, dutch cocoa powder, baking soda, baking powder, and salt.

Slowly incorporate the flour mixture into the wet ingredients.  Then stir in the almonds, shredded coconut, and chocolate chips.

Shape cookies in 1-2 tablespoon sized balls and bake for 9-11 minutes.  Remove from the oven and let cool on the baking sheet about 2 minutes before removing to a cooling rack to cool completely.