Easy Coconut Almond Cookies | Renee's Kitchen Adventures

Thursday, January 30, 2014

Easy Coconut Almond Cookies

Coconut Almond Cookies adorned with melted chocolate are sweet and delicious cookie treats! I love this recipe and happen to think it makes the best coconut almond cookies you can find in any cookie jar. They have a delightful delicate almond flavor in every bite and are made with coconut flakes that give them a slightly soft and chewy texture. 

4 coconut almond cookies stacked high on a red napkin with one placed toward the front in front of the stack

If you are a coconut fan like me, you're going to love these simple cookies. The coconut flavor combined with the nutty flavors of almonds and almond extract make this a winner. Melted semi-sweet chocolate chips drizzled onto the cookies takes them to the next level.

These almond coconut cookies are sweet treats that are perfect for anytime of the year. They make great lunch box cookies or holiday cookies. These cookies are made with all purpose flour as opposed to almond flour or coconut flour, so take note, they are not gluten free. 

This recipe does contain raw almonds, which can be finely chopped with a food processor or a hand chopper (like Pampered Chef's) but they don't need to be processed as fine as you would to make almond meal. 

Why this recipe works

Coconut, almond, and chocolate are natural partners. The base of this cookie is a standard sugar cookie drop cookie type of recipe. They bake up with a nice texture and the moisture from the shredded coconut and sugar in them allows them to stay soft when stored in an  airtight container at room temperature. This coconut almond cookie recipe uses simple ingredients you can find in any grocery store. 

Frequently asked questions

Can I use unsweetened coconut in this cookie recipe?

Yes, you can. However, I strong recommend you use sweetened shredded coconut in this recipe for best taste and texture.

Can I freeze these coconut almond cookies?

Yes, you can freeze these coconut almond cookies once they are fully baked, cooled and the drizzled chocolate had hardened. You can store them in an airtight container in the freezer for up to 3 months. Thaw to room temperature to eat them. 

How do I melt chocolate in the microwave?

In a small microwave-safe bowl or large glass measuring cup add the chocolate chips and microwave on high for 30 seconds. Stir, then microwave for an additional 20-25 seconds on high before stirring again. Repeat process in 15-second intervals, stirring between each time, until melted and smooth. You can add a teaspoon of coconut oil to the mixture to thin it out if you need to. 

Variations and Substitutions

  • Replace the butter flavored vegetable shortening (like Crisco) with all unsalted butter. 
  • Roll the cookies in colored sugar instead of granulated white sugar for a festive twist.
  • Use milk, or white chocolate chips instead of semi-sweet chocolate chips for the drizzle. 
  • For less almond flavor, omit the pure almond extract and replace with all pure vanilla extract. 

Coconut and almond are two of my favorite flavors. The chocolate drizzle on top of the cookie takes it to the next level and reminds me of an Almond Joy candy bar, which is one of my favorite candy bars! 

More cookie recipes you might enjoy:

coconut almond cookies, coconut almond cookies recipe, best coconut almond cookies
dessert, cookies
Yield: 36
Author: Renee Paj
Easy Coconut Almond Cookies

Easy Coconut Almond Cookies

Prep time: 15 MinCook time: 12 MinInactive time: 5 MinTotal time: 32 Min
Nutty and chewy, this easy coconut almond cookie recipe makes a delicious treat for the whole family with the flavors of almond, coconut, and chocolate.


  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup butter flavored solid vegetable shortening
  • 3/4 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 1/4 tsp. salt
  • 2 cups all purpose flour (+1-2 TBSP, if dough is too runny)
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup finely chopped raw almonds
  • granulated sugar, for pressing
  • 1/2 cup semi-sweet chocolate chips, melted, for drizzle


  1. Heat oven to 350 degrees F. Prepare cookie sheets by lining with parchment OR use a silicon mat.
  2. In large bowl, cream the butter and the shortening with an electric mixer. Add in the sugar and combine ingredients until well blended and fluffy. (about 3 - 5 minutes) Add in the extracts and the salt. Beat until incorporated.
  3. Slowly add the flour to the butter mixture until combined. If the mixture seems too wet, add in a few more TBSP of flour. If it seems too dry, a few TBSP of milk can be added until the dough comes together.
  4. Mix in the coconut and almonds.
  5. Scoop out 1 TBSP of dough and roll into a ball. Place on prepared baking sheet about 2" apart. With the bottom of a glass dipped in sugar, flatten balls to about 1/4" thickness.
  6. Bake in preheated oven for 10 -12 minutes or until the bottoms just start to brown.
  7. Remove from oven and allow to cool on baking sheet for a few minutes before removing to wire rack to cool completely.
  8. Repeat with remaining dough.
  9. Melt the semi-sweet chocolate chips in the microwave* or over a double boiler on the stove. Drizzle the chocolate over the cookies with a fork dipped in the melted chocolate.


*To melt semi-sweet chocolate chips in the microwave: In a small microwave-safe bowl or large glass measuring cup add the chocolate chips and microwave on high for 30 seconds. Stir, then microwave for an additional 20-25 seconds on high before stirring again. Repeat process in 15-second intervals, stirring between each time, until melted and smooth and thin enough to drizzle. You can add a teaspoon of coconut oil to the mixture to thin it out if you need to. 

Nutrition Facts



Fat (grams)

7.78 g

Sat. Fat (grams)

3.29 g

Cholesterol (grams)

6.93 mg

Carbs (grams)

11.67 g

Fiber (grams)

0.73 g

Sugar (grams)

5.58 g

Net carbs

10.94 g

Protein (grams)

1.36 g

Sodium (milligrams)

17.29 mg

Nutritional information is an estimate.

Did you make this recipe?
Tag @renees_kitchen_adventures on instagram and hashtag it #RKArecipes


  1. My favorite flavors are coconut/almond/chocolate....and what funny is you will see that in my next post for the eclairs I made when I was off for MLK day! lol I think your cookies look and sound awesome!

    1. lol...I was really just looking for an almond cookie in honor of the Chinese new year, and then I found Donna's recipe and they sounded so good! That is funny that your combo for the eclairs is the same. Great minds! lol

  2. i love almond cookies. they look delish!

    1. Me too! thanks! They are actually better the next day!

  3. I love coconut! These cookies look delicious.

    1. It's a really nice combo the coconut and the almonds together. :)

  4. These look delicious! Thanks for sharing on the weekend re-Treat link party.

    Britni @ Play. Party. Pin.

  5. These cookies look amazing! Coconut, almonds, and chocolate and a fantastic combination. I will have to make these.

  6. Hi Renee, we have a BIG Asian population here in Vancouver, so Chinese New Year is big in our area. We always have dumplings because apparently they symbolize health and prosperity for the new year. Have a wonderful weekend.

    1. Hi Roz! yes! I've read that about dumplings too! Happy New year to you!

  7. G'day! love the combination and WISH I could try one now!
    Cheers! Joanne


Thank you for visiting! Share what's on your mind and make my day! Make this recipe? I'd love to hear how it turned out for you! Share on social media with #RKArecipes