When I can’t sleep you’ll probably find me clanking around the kitchen at midnight, washing up mixing bowls and spoons waiting to see how the first batch of a new recipe comes out. I’m a stress baker. When my life feels hectic and overwhelming (and I’ve already added too many animals to the family to get a pass from Guy) , I make pies and cakes so I can eat my feelings from scratch. These chocolate coconut cookies are another late night discovery that’s become a favorite in our house. The coconut adds a really unique chewy texture and the almonds provide a satisfying crunch.
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This recipe makes about four dozen cookies. It can be halved or you can flash freeze the leftovers in pre-portioned sizes for later. Add a couple minutes to the cook time if you are baking from frozen.
- 1 cup butter at room temperature (two sticks)
- 1 1/2 cups brown sugar, packed
- 4 eggs
- 1 1/2 cups white sugar
- 3 tsp vanilla extract
- 4 1/2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 1/2 cups semisweet chocolate chips
- 1 3/4 cups shredded sweetened coconut
- 2 cups slivered or chopped almonds, toasted
Preheat your oven to 375° F and line your baking sheets with parchment paper, then set aside. Using the paddle attachment on your KitchenAid Mixer cream the butter and both types of sugar on medium speed until it appears fluffy and creamy. Add the vanilla extract and eggs, one at a time, to the butter and sugar, mixing until just incorporated. In a separate bowl sift together the baking soda, salt, and flour. Slowly add the dry ingredients to the wet ingredients a half cup at a time. Using a spatula, fold in the chocolate chips, almonds, and coconut until fully incorporated.
Using a cookie scoop, place each cookie on the baking sheet at least an inch apart as these will spread. Bake on a parchment paper lined baking sheet for 8-12 minutes, depending on the accuracy of your oven and the size of your cookies. Move to a wired cookie rack for cooling. Try not to eat all of them by yourself in one sitting.