Coconut Joy Cookies
Indulge your sweet tooth with these heavenly Coconut Joy Cookies, a delightful blend of tropical flavors and classic cookie comfort. Featuring sweetened shredded coconut, semi-sweet chocolate chips, and crunchy sliced almonds, these cookies are a perfect balance of chewy and crispy textures. The buttery, caramelized base gets its depth from brown sugar, while a hint of vanilla enhances every bite. Ready in under 30 minutes, this simple recipe comes together effortlessly, making it an ideal treat for busy bakers or last-minute dessert needs. Perfect with a cup of coffee or as a snack, these cookies are not only irresistible but also easy to store for up to a week—though we doubt they’ll last that long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Sweetened shredded coconut
- 0.75 cup Chocolate chips (semi-sweet)
- 0.5 cup Sliced almonds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the butter-sugar mixture, and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
Fold in the shredded coconut, chocolate chips, and sliced almonds until evenly distributed throughout the dough.
Using a tablespoon-sized scoop or a spoon, drop dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers appear slightly underbaked.
Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, and enjoy! Store leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 489.3 g | 178% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 320.5 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 495 mg | 38% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
