If you love a cookie that delivers delightful texture and bold flavor in every bite, these Crunchy Coconut-Almond Cookies are destined to be your new favorite. Each golden morsel is packed with sweet coconut, nutty almonds, and hearty oats—all brought together with a light, buttery dough. With crisp edges and a chewy middle, these cookies are perfect for everything from lunchbox treats to after-dinner desserts. Once you try these, you’ll find yourself making them again and again, just to share (or not share) their irresistible crunch!
Ingredients You’ll Need
Get ready to gather a handful of simple pantry staples, each one playing a pivotal role in balancing flavor, structure, and texture for these incredible treats. Here’s exactly what you’ll need—and why each ingredient matters to your batch of Crunchy Coconut-Almond Cookies.
- Unsalted butter: Softened for easy creaming, it gives richness and ensures a tender crumb.
- Granulated sugar: Adds structure and ensures the cookies develop crisp edges.
- Brown sugar (packed): Brings deep caramel notes and a touch of moisture for extra chew.
- Large egg: Binds the dough while adding structure and softness.
- Vanilla extract: Rounds out the flavor and boosts those warm, nutty notes.
- All-purpose flour: The base that holds everything together for a satisfying bite.
- Baking soda: Contributes to a light, airy lift in every cookie.
- Baking powder: Boosts the rise and creates a lighter overall texture.
- Salt: Enhances each flavor and balances the sweetness.
- Shredded sweetened coconut: For toasty tropical notes and extra crunch when baked.
- Sliced almonds (lightly toasted): Bring nutty crunch and a hint of roasted flavor.
- Quick oats: Add wholesome chew and help give those classic cookie crevices.
How to Make Crunchy Coconut-Almond Cookies
Step 1: Prep and Preheat
Start by heating your oven to 350°F and lining two baking sheets with parchment paper—this simple step ensures perfectly baked bottoms and effortless cleanup. Gather all your ingredients so you’re ready to move smoothly from step to step.
Step 2: Cream Butter and Sugars
In a large bowl, use a mixer to cream together your softened butter, granulated sugar, and brown sugar. Beat until the mixture turns light and fluffy, usually about 2-3 minutes. This process traps air for a tender, chewy center while helping the cookies bake up beautifully golden.
Step 3: Add Eggs and Vanilla
Crack in a large egg and splash in the vanilla extract. Beat these into the creamed mixture until everything is smooth. The egg gives structure and moisture, while vanilla ties all the flavors together with its cozy aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Blending the leaveners and salt with the flour ensures even distribution—no random clumps—so each Crunchy Coconut-Almond Cookie has an even rise and balanced taste.
Step 5: Mix Wet and Dry Ingredients
Gradually incorporate the dry mix into the wet bowl, stirring just until combined. Take care not to over-mix—this preserves the tender crumb you’re after.
Step 6: Fold in Coconut, Almonds, and Oats
Gently fold in shredded sweetened coconut, toasted sliced almonds, and quick oats. These are the secret to unbeatable texture—every bite is a delightful burst of crunch and chewy satisfaction, exactly what you want in a Crunchy Coconut-Almond Cookie.
Step 7: Shape and Bake
Scoop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart so they have room to spread. Flatten each slightly with the back of a spoon or your palm to help them bake up crisp. Bake for 10 to 12 minutes, until the edges are golden and the centers look set.
Step 8: Cool and Enjoy
Let your cookies cool on the baking pan for 5 minutes (they’ll firm up as they sit), then transfer to a wire rack to finish cooling. Now, grab a glass of cold milk or hot coffee, settle in, and enjoy that first irresistible crunch!
How to Serve Crunchy Coconut-Almond Cookies
Garnishes
Give your fresh batch some flair by sprinkling a pinch of extra toasted coconut over the cookies as soon as they come out of the oven. You can also dust them lightly with powdered sugar for a snowy look that’s perfect for gifting or special occasions. For a finishing touch, try a drizzle of melted dark chocolate—absolutely swoon-worthy!
Side Dishes
The rich flavors of Crunchy Coconut-Almond Cookies pair beautifully with simple sides like fresh fruit (think pineapple spears or mango slices), creamy Greek yogurt, or a scoop of vanilla ice cream. They’re also a wonderful companion to afternoon tea or your favorite latte for a treat that feels both comforting and a little luxurious.
Creative Ways to Present
Turn your cookies into edible gifts by stacking them in a glass jar and tying it with a ribbon. For parties, arrange them on a rustic wooden board with bowls of nut butter or chocolate spread for dipping. You can even sandwich vanilla or coconut ice cream between two cookies for an unforgettable homemade ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
Once your Crunchy Coconut-Almond Cookies are cooled, tuck them into an airtight container at room temperature. They’ll stay fresh and crisp for up to a week—though chances are, they’ll disappear long before then!
Freezing
Yes, these cookies freeze exceptionally well. Place them in a freezer-safe bag or container with parchment between the layers, and enjoy them straight from the freezer for up to 3 months. For freshest flavor, thaw at room temperature before diving in.
Reheating
If you like your cookies extra warm (who doesn’t?), pop a few on a baking sheet and reheat in a 300°F oven for about 5 minutes. This brings back the just-baked aroma and restores that signature Crunchy Coconut-Almond Cookie crunch.
FAQs
Can I use unsweetened coconut?
Absolutely! Unsweetened coconut works well, especially if you prefer a less sweet cookie. The texture will still be fantastic, but you may want to add an extra tablespoon or two of sugar if you’re looking to match the sweetness of the original recipe.
Can I make the dough ahead of time?
Definitely—you can keep the dough chilled in the fridge for up to 48 hours before baking. Just scoop, shape, and bake straight from the fridge, adding a minute or two to the baking time if needed for that perfect Crunchy Coconut-Almond Cookie finish.
Are these cookies gluten-free?
As written, these cookies aren’t gluten-free due to the all-purpose flour and oats. However, a gluten-free baking flour blend and certified gluten-free oats can be substituted to accommodate gluten-sensitive friends, with delicious results.
What’s the best way to toast almonds and coconut?
Scatter the almonds and coconut in a single layer on a baking sheet and toast in a 350°F oven for 4-5 minutes, stirring once, until fragrant and lightly browned. Watch closely—they can turn from golden to burnt faster than you think!
Can I add chocolate chips?
Yes, a generous handful of chocolate chips makes a delectable addition. The bittersweet bite of chocolate plays beautifully with the crunchy, nutty backdrop of these Crunchy Coconut-Almond Cookies.
Final Thoughts
There’s just something special about baking a fresh batch of Crunchy Coconut-Almond Cookies, their mingling aromas filling your kitchen and the first bite sending a symphony of textures across your taste buds. Whether you’re sharing with friends or stashing a few for yourself, these cookies are sure to become a beloved staple in your home. Give them a try and let every crunch bring a bit of joy to your day!
Print
Crunchy Coconut-Almond Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Crunchy Coconut-Almond Cookies are a delightful combination of sweet coconut, nutty almonds, and hearty oats, all wrapped up in a buttery cookie that’s perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup quick oats
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- ½ cup sliced almonds, lightly toasted
Dry Ingredients:
Wet Ingredients:
Add-ins:
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined. Fold in the coconut, almonds, and oats until evenly distributed.
- Shape and Bake: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets. Flatten each slightly with the back of a spoon or your palm. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool and Serve: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- To enhance the crunch, toast the coconut and almonds before mixing them into the dough.
- These cookies freeze well—store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
