These cookies are easy to make and delicious.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

261 calories; 14.4 g total fat; 28 mg cholesterol; 138 mg sodium. 32.6 g carbohydrates; 3.7 g protein; Full Nutrition

Reviews (128)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/18/2002
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. Read More
(63)

Most helpful critical review

Rating: 1 stars
02/04/2005
Too cake like and way too many chocolate chips. Cookies hardened as soon as they cooled. Read More
(3)
144 Ratings
  • 5 star values: 101
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
12/18/2002
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. Read More
(63)
Rating: 4 stars
12/18/2002
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. Read More
(63)
Rating: 5 stars
08/16/2005
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:) Read More
(42)
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Rating: 5 stars
06/04/2003
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. Read More
(30)
Rating: 5 stars
02/24/2010
Easy to make and delicious. I only made half the recipe which was plenty. Other modifications: I didn't have any baking soda so I used baking powder (1 tsp soda = 2 tsp powder) and omitted the salt. I substituted half the vanilla with almond extract added 1/4 cup extra coconut (because I wanted to finish my jar of it) and added about 1/2 cup less of chocolate chips than called for. These really do taste like almond joy (at least with the almond extract and extra coconut in there) and are a really nice texture. Will definitely make this one again! Read More
(13)
Rating: 5 stars
02/18/2003
I made these for the opening of our new Church. These are the BEST cookies I've ever made! They are expensive but well worth it. I used a melon baller to drop them by and got beautiful same size cookies. Got about 8 dozen. They freeze very well. I made cookies for about 6 weeks and these were just like they had just come out of the oven. Read More
(11)
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Rating: 5 stars
10/22/2003
Excellent cookie recipe Brenda. This will go in the favorites file. I used only 3 cups chocolate chips (mixed milk choc and semi sweet) and they were perfect. Oh yeah I bought slivered almonds and toasted them. They added a wonderful nutty flavor. Thanks for a great new treat! Read More
(11)
Rating: 4 stars
10/13/2009
I agree with Mom of Three. Have same amount of chips cocnut & nuts. If you don't have coconut try oatmeal that's also works. Also cook at 350 degrees for 8 min. for a more moist cookie. Great cookie! Read More
(10)
Rating: 4 stars
03/20/2005
Too much chocolate chips (can't find chocolate chips here in Holland easily so I just chopped a bar of dark chocolate) and adding almond essence would be better than vanilla. I also added more coconut flakes. The first batch was a bit cake like but with the second batch I flattened the dropped mounds a bit lowered the temperature to 180 C and baked it for 15 minutes. It turned out VERY light and crunchy! Read More
(9)
Rating: 5 stars
09/25/2002
Everyone that has tried my cookies (this recipe) wanted the recipe. Wonderful cookies. I made them a little bigger than requested and cooked them a little longer. I have placed this recipe in my Favorite Recipe's Journal. Read More
(8)
Rating: 1 stars
02/04/2005
Too cake like and way too many chocolate chips. Cookies hardened as soon as they cooled. Read More
(3)