Ingredients
- ¼ cup sweetened flaked coconut
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup unsalted butter, softened
- ¼ cup white sugar
- ½ teaspoon almond extract
- 1 egg yolk
- 2 tablespoons milk
- ½ cup white chocolate chips, or to taste
- ¼ cup toasted chopped almonds, or to taste
Why You'll Keep Making This
Pro Kitchen Tips
- Use whole almonds for extra crunch or almond flour for a softer texture.
- Avoid overbaking to keep the cookies tender and chewy.
Step 1
Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Spread the coconut flakes on one of the sheets and pop them in the oven for about 6 minutes, just until they turn a light golden brown. Keep the oven on for the cookies.
Step 2
While the coconut toasts, mix the flour, baking soda, and salt in a small bowl. In a separate larger bowl, beat together the brown sugar, butter, white sugar, and almond extract until creamy. Then add the egg yolk and milk, stirring until combined. Gradually add the flour mixture, mixing until it’s almost fully blended. Fold in the white chocolate, almonds, and the toasted coconut.
Step 3
Scoop out dough balls about 1 1/2 inches wide and place them on the clean baking sheet, leaving some space between each. Bake the cookies for 8 to 10 minutes, or until the edges start to turn golden but the centers are still soft. Let them cool a bit before enjoying!
