Donna's Coconut Almond Cookies

Name: Donna's Coconut Almond Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 65 min
Yield: 2 dozen cookies
Ingredients: 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

Rating: 4.46 stars

26 Ratings
24 Reviews
9 Photos

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.

By donnam

Gallery

Recipe Summary

prep:

20 mins

cook:

10 mins

additional:

35 mins

total:

1 hr 5 mins

Servings:

Yield:

2 dozen cookies

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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Step 2

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.
Step 3

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.
Step 4

Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
Step 5

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.
Step 6

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

Per Serving:

187 calories; protein 1.6g 3% DV; carbohydrates 21.2g 7% DV; fat 11.2g 17% DV; cholesterol 10.2mg 3% DV; sodium 61.3mg 3% DV. Full Nutrition

Reviews (24)

Most helpful positive review

missrochester

04/30/2013

These are a yummy little cookie! i didnt have any almond extract so i just used vanilla loved them!! i melted some white chocolate and drizzled it over them! I will defiently make these again! I cant stop eating them! Thank you for this wonderful recipe... Read More

Helpful

(9)

Most helpful critical review

tina

09/27/2014

Didn't care for these at all. tastes to much like flour Read More

Helpful

(1)

26 Ratings

5 star values: 17
4 star values: 6
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

missrochester

04/30/2013

Helpful

(9)

ReneePaj

01/30/2014

Excellent cookie!!!!! I was impatient and didn't let my butter get to room temp so I used a little less flour so the dough wasn't too dry. I also subbed half the coconut for chopped almonds! Thanks for the great recipe Donna! Read More

Helpful

(7)

Flat Hill Farm mom

12/08/2013

I wanted an easy cookie recipe using coconut that I could take to a cookie exchange. This was a hit. I was worried when I was making them because I used a small scoop to ensure even sized cookies and the dough didn't seem to stick together very well because it was so tender. I didn't bother to roll them into balls just scooped them onto the parchment paper flattened with the bottom of the glass and baked. They came out of the oven a bit delicate ( ok I didn't wait til they cooled before I tried to cool them on the racks). The next morning they were sturdy and worked well for the exchange. My husband is a big coconut fan so I may add 1/2 tsp coconut extract next time but they were delicious as is. Perfect with tea. Read More

Helpful

(4)

Wendy Michael

10/13/2013

I made it exactly as written and they are very tasty they smell fantastic when cooking. I will probably add a splash of cream next time to help with the cookie dough being a tad dry to work with but the consistency did not harm the flavour in any way. Read More

Helpful

(4)

thecritic

09/20/2016

Made these for Valentine's day using a cookie heart mold and homemade icing these cookies were perfect. 9/16 recipe must have changed i prefer coconut extract over flakes. Read More

Helpful

(3)

Jana Lee Miller

09/25/2014

I had to bake mine for 13 min. to get light brown. I also used dark chocolate chips...which I love. Read More

Helpful

(2)

GrammyDuck

09/25/2014

Thought I would give these a try. Used coconut oil instead of shortening. Delicious! Read More

Helpful

(2)

Jennifer Rosette

02/22/2015

If you"re a fan of almond cookies these are wonderful. I put 5-6 almond slices on top of each cookie prior to baking just because I like the added look and texture. However the cookies are great without them as well. You really do need to allow the cookies to cool a few minutes before removing them from the cookie sheet because they are very fragile when hot. Read More

Helpful

(1)

Alicia1212

09/26/2014

These are good and they are easy to make. I made them even easier by adding 1 cup of mini chocolate chips in with the batter instead of drizzling it over the top and that worked out great. I gave 4 stars because the next time I make the recipe I will alter it to my preference. The almond flavoring was very strong my kids and husband thought these smelled and tasted like Christmas cookies. I will use half the almond extract next time and make up for it with actual almonds. I think it needed that crunch of the real nuts in there too. Read More

Helpful

(1)

tina

09/27/2014

Didn't care for these at all. tastes to much like flour Read More

Helpful

(1)

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Nutritional Information

Donna's Coconut Almond Cookies

Servings Per Recipe: 24
Calories: 187.1

% Daily Value *

protein: 3 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 17 %

saturated fat: 28 %

cholesterol: 3 %

vitamin a iu: 2 %

niacin equivalents: 8 %

vitamin b6: 1 %

vitamin c:

folate: 6 %

calcium: 1 %

iron: 5 %

magnesium: 4 %

potassium: 1 %

sodium: 3 %

thiamin: 10 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Donna's Coconut Almond Cookies

1 of 24

All Reviews

missrochester

04/30/2013

Helpful

(9)

ReneePaj

01/30/2014

Helpful

(7)

Flat Hill Farm mom

12/08/2013

Helpful

(4)

Wendy Michael

10/13/2013

Helpful

(4)

thecritic

09/20/2016

Made these for Valentine's day using a cookie heart mold and homemade icing these cookies were perfect. 9/16 recipe must have changed i prefer coconut extract over flakes.

Helpful

(3)

Jana Lee Miller