Almond Butter, Dark Chocolate & Coconut Cookies
Recipe type: Dessert, Cookies, Baked Goods
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: yields 2 dozen cookies
If you enjoy an Almond Joy, you'll love these cookies.
  • ½ c. Unsalted Butter, softened
  • ¾ c. Almond Butter
  • ½ c. Sugar
  • ½ c. Brown Sugar
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • 1½ c. All-Purpose Flour
  • 1 tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • ½ c. Unsweetened Coconut Flakes
  • ½ c. Whole Almonds, coarsely chopped
  • 2 oz. Bittersweet Chocolate (I use Ghirardelli 60%), finely chopped (or substitute ½ c. bittersweet chocolate chips)
  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  2. Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, beat until well-incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the creamed butters and sugars and mix on a low speed until just combined. Stir in the remaining ingredients.
  3. Make 1 in. balls of dough (about 2 tbsp.) and place on prepared baking sheets. Use the palm of your hand to flatten each ball slightly. These are pretty big cookies--don't crowd them. I baked just 6 per pan. Bake until lightly golden around the edges but still quite soft in the center, 12-14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Serve with ice cold milk.
Recipe by strawberryplum at