Description
Chewy, crisp, and loaded with flavor, these oatmeal cookies are packed with coconut, almonds, and dark chocolate chunks for the ultimate homemade treat.
Ingredients
- 1 1/4 cups packed light-brown sugar
- 1 3/4 cup all-purpose flour
- 1/4 tsp coconut extract
- 12 oz dark chocolate, chopped into small chunks
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup almonds (unsalted), chopped
- 1 1/2 tsp vanilla extract
- 1 cup unsalted butter, softened
- 3 cups rolled oats (old fashioned)
- 2 Tbsp milk
- 1 tsp baking soda
- 1 1/3 cups shredded coconut
- 1/2 tsp salt
Instructions
- Preheat your oven to 350 degrees so it is ready for baking. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt for about 20 seconds to ensure the leavening agent is evenly distributed, then set this dry mixture aside.
- Using an electric stand mixer fitted with the paddle attachment, cream the softened butter, packed light brown sugar, and granulated sugar together. Beat until the mixture is well blended and creamy, but avoid over-beating to a pale and fluffy state, as you want a denser cookie texture.
- Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stop the mixer to stir in the milk, vanilla extract, and coconut extract, which will give the dough its aromatic base note.
- Gradually blend the dry flour mixture into the wet ingredients until just combined, being careful not to overwork the dough. Once the flour streaks disappear, blend in the rolled oats until they are evenly distributed throughout the dough.
- Gently fold in the chopped dark chocolate chunks, shredded coconut, and chopped almonds, making sure to include any chocolate dust from the chopping board for extra flavor. If you want the cookies to look extra appetizing, reserve about a quarter of the chocolate chunks to press onto the tops of the dough balls later.
- Shape the dough into medium-sized balls, approximately 3 tablespoons each, and place them on baking sheets lined with parchment paper or silicone mats. Space the dough balls about 2 inches apart to allow for spreading as they bake in the hot oven.
- Bake in the preheated oven for 11 to 13 minutes until the edges are golden brown but the centers still look slightly soft. Remove from the oven and allow them to cool on the baking sheet for several minutes to set before transferring them to a wire rack to cool completely.
Notes
Recipe adapted with slight changes from Cooking Classy.
- Prep Time: 18 min
- Cooling Time: 10 min
- Cook Time: 32 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 247
- Sugar: 15g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 24mg
Keywords: Oatmeal Coconut Almond Chocolate Cookies, easy oatmeal cookies, chewy chocolate coconut cookies, homemade dessert, coconut almond cookies