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.
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.
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.
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!