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
Scale
- 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
