Almond Chocolate Coconut Cookies I Recipes

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COCONUT-CHOCOLATE-ALMOND COOKIES



Coconut-Chocolate-Almond Cookies image

Treat your guests with these coconut-chocolate-almond cookies that are made using Betty Crocker® cookie mix and Rich & Creamy cream cheese frosting- a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
1 teaspoon coconut extract
1/2 cup flaked coconut, toasted

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix and cocoa until well blended. Add butter, egg and almond extract; stir until soft dough forms. Gently stir in almonds. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls.
  • Bake 12 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, stir frosting and coconut extract. Frost cookies. Sprinkle with coconut.

Nutrition Facts : Calories 229, Carbohydrate 31 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 130 mg

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES



Almond-Coconut Chewy Chocolate Cookies image

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

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

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.

ALMOND AND COCONUT CHOCOLATE COOKIES



Almond and Coconut Chocolate Cookies image

Need some gluten-free, chocolatey cookies? We've got you covered! Replace the usual all-purpose flour with almond and coconut flour. Together with the melted chocolate chips, this makes the cookies soft rather than crunchy.

Provided by Andrei Gusty

Categories     Christmas, Dessert, gluten-free, Party, sweet, vegetarian

Time 45m

Yield 6

Number Of Ingredients 8

1 cup sugar
1 egg
1 teaspoon salt
6 ounces of butter (1 cup)
5 ounces of almond flour
½ cup coconut flour
1 teaspoon baking powder
3 ounces of dark chocolate, crushed

Steps:

  • Add the sugar, egg, and salt to a bowl and mix them until smooth using a hand mixer. Add the butter and mix some more.
  • Add the almond flour, coconut flour, baking powder, and dark chocolate chips to a bowl. Mix them.
  • Add the chocolate mixture to the sugar-egg cream bowl and start mixing using a spatula. Continue mixing then kneading the forming dough until even.
  • Form the dough into 1/2-inch thick and 3-inch diameter discs. We've got 12 of them.
  • Place them on a parchment paper-lined baking tray. Cut them into stars using a star-shaped cookie cutter. Bake for 15 minutes at 360⁰F/180⁰C.

Nutrition Facts : Calories 559 calories, Protein 6 grams, Fat 40 grams, Carbohydrate 47 grams

ALMOND CHOCOLATE COCONUT COOKIES II



Almond Chocolate Coconut Cookies II image

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

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

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

COCONUT ALMOND COOKIES



Coconut Almond Cookies image

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

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

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

COCONUT CRUNCH COOKIES



Coconut Crunch Cookies image

These sweet drop cookies are loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect cookie.-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups sweetened shredded coconut
1 package (11-1/2 ounces) milk chocolate chips
1-1/2 cups finely chopped almonds

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

DONNA'S COCONUT ALMOND COOKIES



Donna's Coconut Almond Cookies image

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

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

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

COCONUT-ALMOND CHOCOLATE NO-BAKE COOKIES



Coconut-Almond Chocolate No-Bake Cookies image

If you like the classic chocolate no-bake cookies, these might be right up your alley. These cookies are loaded with coconut and oatmeal and held together with a mixture of fudgy, decadent chocolate and almond butter. If you prefer a stronger almond flavor, feel free to substitute almond extract in place of the vanilla extract. Yummy, chewy and rich--these cookies beg to be paired with a tall glass of ice-cold milk. Yum!

Provided by MarthaStewartWanabe

Categories     Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 11

2 cups sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, salted
1 tablespoon corn syrup
1/4 cup almond butter
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups quick-cooking oatmeal
1 1/2 cups unsweetened flaked coconut

Steps:

  • In a large saucepan, stir together sugar, cocoa and salt. Then stir in milk.
  • Cut butter into 1 tbs. chunks and add it to the saucepan as well as the corn syrup. Place saucepan over medium-high heat, stirring occasionally until mixture reaches a slow-rolling boil. Boil for 3 minutes, stirring constantly as to avoid burning on the bottom of the pan.
  • Remove pan from heat. Stir in almond butter and vanilla until smooth.
  • Stir in oatmeal and coconut until thoroughly incorporated, and mixture begins to stiffen.
  • Immediately drop by teaspoonfuls onto waxed paper. Allow to cool for at least 1 hour to ensure cookies harden properly.
  • Store in an air-tight container and enjoy!

Nutrition Facts : Calories 122.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 7.2, Sodium 62.2, Carbohydrate 16.3, Fiber 1.4, Sugar 11.7, Protein 1.5

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