Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep Time
25 Mins
Bake Time
15 Mins
About 4 dozen (serving size: 1 cookie)

These tiny Coconut-Almond Chocolate Chip Cookies pack a lot of flavor!

How to Make It

Step 1

Place almonds in a single layer in a dry skillet; cook over medium heat, stirring often, until lightly toasted and fragrant, about 5 minutes. Transfer almonds to a bowl to cool. When cool enough to handle, roughly chop almonds.

Step 2

Place racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment. In a small bowl, whisk together flour, baking powder and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter with both sugars until light and fluffy, about 3 minutes. Scrape down sides of bowl and beaters. Beat in eggs and extracts. Stir in flour mixture on low speed until combined. Stir in almonds, all chocolate chips and coconut.

Step 3

Spoon dough by rounded tablespoons, 2 inches apart, onto baking sheets. Bake until edges are brown, 12 to 15 minutes, switching sheets from top to bottom and front to back halfway through. Let cookies cool on sheets on wire racks for 5 minutes, then transfer cookies to racks to cool completely. Repeat with remaining dough.

Ratings & Reviews

PepeLupado's Review

July 18, 2014
Wow what a great recipe. It is super easy to made. This recipe is also easy an tastes gread:

portland's Review

April 17, 2014
very sweet, but nice and moist and keeps well.

Yulibbk's Review

October 23, 2013

Marlyn01's Review

September 09, 2013

ihartcookies101's Review

August 11, 2013

Karenbradford's Review

February 28, 2013