Coconut-Almond Oatmeal Cookies

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 24
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If you’re craving a cookie that feels like a warm hug from the tropics, these Coconut-Almond Oatmeal Cookies are for you. They balance a perfect chewiness with a crunchy bite, thanks to the delightful combination of oats, shredded coconut, and chopped almonds.

Ingredients for Coconut-Almond Oatmeal Cookies

Let’s break down what makes these cookies so special. The rolled oats provide that classic oatmeal cookie texture we all love. Although all-purpose flour is your base, it’s the baking soda and baking powder that give these cookies just the right amount of lift. A touch of salt enhances all the flavors.

Unsalted butter is the creamy foundation, while the combination of granulated sugar and brown sugar delivers sweetness and a hint of molasses depth. Egg adds richness and helps bind everything together. Now, the magic: vanilla extract and almond extract add warmth and a nutty aroma, making each bite irresistible. Finally, sweetened shredded coconut and chopped almonds bring texture and a delightful tropical flavor to the cookies.

Tips & Tricks

  • Make sure your butter is truly softened before you start; it makes creaming with sugar much easier.
  • Use a cookie scoop for evenly sized cookies that bake uniformly.
  • If you prefer a chewier cookie, underbake slightly and allow them to set on the baking sheet.

Serving Suggestions

These cookies are delightful on their own, but try pairing them with a scoop of vanilla ice cream for an indulgent dessert. They're also fantastic crumbled over a bowl of Greek yogurt for a crunchy breakfast treat.

Frequently Asked Questions

Can I use unsweetened coconut instead?
Yes, but the cookies will be less sweet. Consider adding a tablespoon of honey to balance the flavor.
What if I don’t have almond extract?
You can skip it or replace it with more vanilla extract for a different, yet still delicious, flavor profile.
How can I store these cookies?
Keep them in an airtight container at room temperature for up to a week to maintain their freshness.

Coconut-Almond Oatmeal Cookies Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy cookie removal later on. In a medium bowl, whisk together the rolled oats, flour, baking soda, baking powder, and salt. This dry mix will be your cookie foundation.

In a larger bowl, beat the softened butter with both types of sugar until you achieve a creamy consistency. This step is crucial for a smooth texture, so don't rush it. Once creamy, add in the egg, vanilla extract, and almond extract, mixing until well incorporated. It should smell heavenly already!

Gradually fold the dry ingredients into the wet mixture, stirring until fully combined. You want a dough that holds together but isn't overly sticky. Gently stir in the shredded coconut and chopped almonds, ensuring they’re evenly distributed throughout the dough.

Using a spoon or cookie scoop, drop spoonfuls of dough onto your prepared baking sheet. Leave about two inches between each cookie to allow for spreading. Pop them into the oven and bake for 12 to 15 minutes. You’re looking for a golden brown edge—a signal they’re perfectly baked.

Let the cookies cool on the baking sheet for about five minutes. This helps them set. Then, transfer them to a wire rack to cool completely, if you can wait that long before diving in!

Why You'll Love This Recipe

  • Perfectly chewy with a slight crunch.
  • Easy to make with simple ingredients.
  • Rich in flavor with a tropical twist.
  • Great for gifting or a cozy afternoon treat.

Ingredients

1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sweetened shredded coconut
3/4 cup chopped almonds

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine rolled oats, flour, baking soda, baking powder, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
4. Add the egg, vanilla extract, and almond extract to the sugar-butter mixture and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Stir in the shredded coconut and chopped almonds.
7. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes or until the edges turn golden brown.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

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