Coconut Almond Cookies Recipes

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COCONUT-ALMOND COOKIE BARK

As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created the idea with a tasty baked version that breaks apart like chocolate bark.-Faith Cromwell, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 pounds.

Number Of Ingredients 10



Coconut-Almond Cookie Bark image

Steps:

  • Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown. , Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack. , Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.

Nutrition Facts : Calories 150 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 104mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

1 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
3/4 teaspoon almond extract
2 cups all-purpose flour
3/4 teaspoon salt
1-1/4 cups sweetened shredded coconut, divided
1-1/2 cups milk chocolate chips, divided
1/3 cup sliced almonds, toasted

ALMOND CHOCOLATE COCONUT COOKIES II

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



Almond Chocolate Coconut Cookies II image

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

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

DONNA'S COCONUT ALMOND COOKIES

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



Donna's Coconut Almond Cookies image

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

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

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES

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



Almond-Coconut Chewy Chocolate Cookies image

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.

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

COCONUT ALMOND COOKIES

Get some almond cookies ready in less than 30 minutes! Our Coconut Almond Cookies are crisp, buttery and chock-full of delicious party flavor.

Provided by My Food and Family

Categories     Baking Ingredients

Time 29m

Yield Makes about 3-1/2 dozen cookies or 21 servings, 2 cookies each.

Number Of Ingredients 10



Coconut Almond Cookies image

Steps:

  • Preheat oven to 375°F. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.
  • Shape level tablespoonfuls of dough into balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.
  • Bake 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

3 cups flour
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1-1/2 tsp. baking soda
1/2 cup (1 stick) butter, softened
1/2 cup shortening
1 cup sugar
1 egg
2 Tbsp. honey
2 tsp. almond extract
1/2 cup sliced almonds

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