Coconut Crunch Cookies Recipe

Name: Coconut Crunch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 3/4 cup sugar; 3/4 cup brown sugar, packed; 2 eggs; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 cups flaked coconut; 11 1/2 ounces milk chocolate chips, 1 package; 1 1/2 cups almonds, finely chopped

Servings: persons

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups flaked coconut
11 1/2 ounces milk chocolate chips, 1 package
1 1/2 cups almonds, finely chopped

1
In large mixing bowl, cream butter and sugars until light and fluffy.
2
Beat in eggs and extracts.
3
Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
4
Stir in coconut, chocolate chips and almonds.
5
Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
6
Bake at 375u00b0F for 9-11 minutes or until lightly browned.
7
Cool for 1 minute before removing from pans to wire racks.

1769

kcal

Calories

104

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter, softened, 3/4 cup sugar, 3/4 cup brown sugar, packed, 2 eggs, and more.

Yes, Coconut Crunch Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Crunch Cookies

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