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.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
35 mins
total:
1 hr 5 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(9)

Most helpful critical review

Rating: 1 stars
09/27/2014
Didn't care for these at all. tastes to much like flour Read More
(1)
26 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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
(9)
Rating: 5 stars
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
(7)
Rating: 5 stars
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
(4)
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Rating: 5 stars
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
(4)
Rating: 5 stars
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
(3)
Rating: 5 stars
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
(2)
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Rating: 5 stars
09/25/2014
Thought I would give these a try. Used coconut oil instead of shortening. Delicious! Read More
(2)
Rating: 5 stars
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
(1)
Rating: 4 stars
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
(1)
Rating: 1 stars
09/27/2014
Didn't care for these at all. tastes to much like flour Read More
(1)