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Easy coconut drop cookies, dipped in chocolate and sprinkled with toasted coconut and chopped almonds.
Quite some time ago, I asked the audience: are you team Mounds or team Almond Joy? I am one thousand percent team Almond Joy, and that Almond Joy granola is one of my FAVORITE homemade granolas to make on the reg.
I prepared this cookie recipe among my 10 days of basic/simple recipes as a vehicle for “what do I do with that bag of sweetened shredded coconut?”
Similar to the way we seem to always have a bag of butterscotch chips in our pantry, we always have a bag of sweetened shredded coconut. Tell me we’re not alone?!
So I wanted to create a recipe for cookies that used this ingredient heavily, and not just as garnish or a small add-in. And guess what?
I used a cookie recipe I’ve used before. Once already in this lineup of basic recipes (hi, butterscotch cookies), and another one that’s coming tomorrow (find those salted caramel chocolate chip cookies here).
Can you even believe it?
You better. Because… Repeat after me… “If it ain’t broke, don’t fix it.”
I did make some adjustments to this cookie recipe because I added in a good deal of “dry” ingredients to the cookie dough.
Since we add an entire cup and a half of shredded coconut, I backed off the amount of flour in the cookies. This made up for the added texture without upping the wet ingredients and risking a soggy or spready (real word) cookie.
The adjustment worked perfectly! The cookies stayed soft and puffy and still carry a good bit of moisture.
These cookies are also delish to the 10th degree not dipped in chocolate and dusted with toasted coconut and almonds, but if you’re feeling jazzy, I highly suggest the latter.
You could even just drizzle them with chocolate if you’re not feeling like dipping.
A word of advice about dipping, though: you’ll want to use something that’s deep, like a glass, to dip the cookies. I actually used a coffee mug! Worked like a charm.
I personally think these cookies are pretty snazzy considering they’re very brown (lol). They’d make a great addition to some cookie trays to add some texture, and hopefully you’ve got some sprinkled cookies happening on your trays, so help change it up!
Besides, you’re bound to find some team Almond Joyers out there, and I think that even some team Moundsers could get on board with these tasty coconut cookies.
Coconut Almond Cookies
- 1 cup (120g) all-purpose flour be sure to measure properly
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ cups (134g) sweetened shredded coconut
- ¼ cup (57g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed light brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon coconut extract optional
CHOCOLATE COCONUT ALMOND DIP*
- ¼ cup (23g) sweetened shredded coconut
- 4 ounces (113g) semi-sweet chocolate chopped
- ¼ cup (33g) almonds finely chopped
- Preheat oven to 350ºF (177ºC). Line a baking sheet with a parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, salt, and shredded coconut. Set aside.
- In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla and coconut extract (if using), and beat again on medium speed until everything is combined and there are no lumps.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls onto baking sheet. Bake for 12-14 minutes until sides just begin to brown (mine took exactly 13 minutes). Remove from oven and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely before dipping in chocolate.
CHOCOLATE COCONUT ALMOND DIP*
- When the cookies are done baking, turn the oven temperature down to 325ºF (163ºC).
- Spread the shredded coconut out onto a small baking sheet. Toast in the oven until it just starts to brown. Remove from the oven and allow to cool while you prepare the chocolate.
- Place the chopped chocolate in a small microwave safe bowl. Microwave in 30 second increments on medium power, stirring after every 30 seconds, until completely melted and smooth.
- Pour melted chocolate into a deep container, like a drinking glass, in order to dip the cookies. Working with one cookie at a time, dip halfway into the chocolate, then place on a baking sheet lined with parchment paper or a silicone baking mat.
- While chocolate is still wet, sprinkle with toasted coconut and chopped almonds. Allow chocolate to set before serving. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked undipped cookies may be frozen up to 2 months. Thaw completely before dipping in chocolate. Balled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 13-15 minutes.