Chocolate Coconut Almond Cookie Recipes

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COCONUT ALMOND FLOUR CHOCOLATE CHIP COOKIES



Coconut Almond Flour Chocolate Chip Cookies image

These almond flour cookies are so delicious, but also gluten free!

Provided by theweakest

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 30

Number Of Ingredients 12

1 cup softened butter
¾ cup packed brown sugar
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 ¼ cups almond flour
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
½ cup chocolate chips, or to taste
¼ cup rolled oats
¼ cup shredded coconut

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add vanilla extract. Beat in eggs one at a time.
  • Combine almond flour, coconut flour, baking soda, and salt in a separate bowl. Mix into the creamed butter mixture until just combined. Add chocolate chips, oats, and coconut; stir again just until combined.
  • Scoop cookie dough onto the prepared baking sheets.
  • Bake in the preheated oven until browned, 12 to 15 minutes.

Nutrition Facts : Calories 151 calories, Carbohydrate 13.9 g, Cholesterol 28.7 mg, Fat 10.4 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 12.2 g

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 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

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY



Chocolate Coconut Almond Balls Recipe by Tasty image

Here's what you need: desiccated coconut, icing sugar, salt, vanilla extract, sweetened condensed milk, dark chocolate, almond

Provided by Dhruv Vohra

Categories     Desserts

Yield 4 servings

Number Of Ingredients 7

2 cups desiccated coconut, unsweetened
½ cup icing sugar
1 teaspoon salt
1 teaspoon vanilla extract
⅔ cup sweetened condensed milk
dark chocolate
almond

Steps:

  • In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
  • Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
  • Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
  • Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
  • Enjoy!

Nutrition Facts : Calories 634 calories, Carbohydrate 92 grams, Fat 28 grams, Fiber 8 grams, Protein 7 grams, Sugar 79 grams

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.

COCONUT-ALMOND COOKIE BARK



Coconut-Almond Cookie Bark image

As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created the idea with a tasty baked version that breaks apart like chocolate bark.-Faith Cromwell, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 pounds.

Number Of Ingredients 10

1 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
3/4 teaspoon almond extract
2 cups all-purpose flour
3/4 teaspoon salt
1-1/4 cups sweetened shredded coconut, divided
1-1/2 cups milk chocolate chips, divided
1/3 cup sliced almonds, toasted

Steps:

  • Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown. , Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack. , Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.

Nutrition Facts : Calories 150 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 104mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

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

ALMOND CHOCOLATE COOKIES



Almond Chocolate Cookies image

With crisp outsides and brownie-like insides, these cookies were a big hit when my 5 year-old son took a batch to share at preschool. In fact, kids of all ages love them.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
3/4 cup packed brown sugar
2/3 cup sugar
2 eggs
2 to 3 teaspoons almond extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda

Steps:

  • In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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