Chocolate, Almond and Coconut Cookies

    25 min

    These cookies are quick and easy to throw together. They are chewy and utterly delicious. Enjoy with a big mug of tea of coffee.

    134 people made this

    Makes: 4 dozen

    • 225g butter
    • 300g caster sugar
    • 220g dark brown soft sugar
    • 4 eggs
    • 4 teaspoons vanilla extract
    • 560g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 840g plain chocolate chips
    • 185g desiccated coconut
    • 215g chopped almonds

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 190 C / Gas 5. Grease baking trays.
    2. In a large bowl, cream together the butter, caster sugar and dark brown soft sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla.
    3. Combine the flour, bicarbonate of soda and salt, stir into the creamed mixture until well blended. Stir in the chocolate chips, coconut and almonds.
    4. Drop heaped spoons of the batter onto the prepared trays. Bake for 8 to 10 minutes in the preheated oven.
    5. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews & ratings
    Average global rating:

    Reviews in English (127)


    I found they needed a little longer in the oven as they didn't have time to cook through. Also could still taste bicarbonate. Good recipe overall though.  -  08 Mar 2015


    The reason we gave these cookies a 4 star rating is that the amount of chocolate called for in the recipe is far too overpowering. We scaled it back to 3 cups and it seemed to allow the almond and coconut flavors to blend in as well. We subsituted 3 cups unlbeached flour + 1.5 cups whole wheat flour and used sliced almonds. Once we got the chocolate ratio right these cookies were fabulous! Quick, easy, and freeze well. A great quick addition to your recipe box.  -  17 Nov 2002  (Review from Allrecipes US | Canada)


    Once modified this is a great recipe. I used only 2-1/2 cups of chocolate chips 2 tsp of vanilla extract, 2 tsp Coconut extract, added a full 14 oz bag of shredded coconut and only 4 cups of flour. Cooked for 13 minutes and allowed to fully cool. My wife couldn't keep her hands off them  -  16 Aug 2005  (Review from Allrecipes US | Canada)