Chocolate, Coconut and Almond Cookies

    43 minutes

    The delicious combination of coconut and almonds helps create a chewy centre in this cookie recipe. Adding less chocolate chips will also bring these flavours out more.

    139 people made this

    Makes: 48 Cookies

    • 225g butter
    • 1 1/2 cups (300g) white sugar
    • 1 1/2 cups (220g) brown sugar
    • 4 eggs
    • 4 teaspoons vanilla essence
    • 4 1/2 cups (560g) plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 5 cups (840g) dark chocolate chips
    • 2 cups (185g) shredded coconut
    • 2 cups (215g) chopped almonds

    Preparation:10min  ›  Cook:13min  ›  Extra time:20min cooling  ›  Ready in:43min 

    1. Preheat the oven to 190 degrees C. Grease baking trays.
    2. In a large bowl, cream together the butter and sugars until smooth. Beat in the eggs one at a time then stir in the vanilla.
    3. Combine the flour, bicarbonate of soda and salt. Stir into the creamed mixture until well blended. Mix in the chocolate chips, coconut and almonds. Drop by rounded teaspoonfuls onto the prepared baking trays.
    4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a cake rack to cool completely.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (128)


    The reason we gave these cookies a 4 star rating is that the amount of chocolate called for in the recipe is far too overpowering. We scaled it back to 3 cups and it seemed to allow the almond and coconut flavors to blend in as well. We subsituted 3 cups unlbeached flour + 1.5 cups whole wheat flour and used sliced almonds. Once we got the chocolate ratio right these cookies were fabulous! Quick, easy, and freeze well. A great quick addition to your recipe box.  -  17 Nov 2002  (Review from Allrecipes USA and Canada)


    Once modified this is a great recipe. I used only 2-1/2 cups of chocolate chips 2 tsp of vanilla extract, 2 tsp Coconut extract, added a full 14 oz bag of shredded coconut and only 4 cups of flour. Cooked for 13 minutes and allowed to fully cool. My wife couldn't keep her hands off them  -  16 Aug 2005  (Review from Allrecipes USA and Canada)


    This recipe is wonderful! I baked the cookies at 350 degrees for 7 1/2 minutes instead of 375 for 8 minutes. They stayed soft and moist. By far, they are one of the best cookies I've ever made.  -  30 Sep 2002  (Review from Allrecipes USA and Canada)