Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter with both sugars using an electric mixer for about 3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Fold in the shredded coconut, chocolate chips, and toasted almonds using a wooden spoon or spatula.
- Scoop dough using a cookie scoop or tablespoon, roll into balls about 1½ inches in diameter, and place them 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges look set but centers are slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure to toast your almonds for enhanced flavor. Use room temperature butter and eggs for better texture. Measure flour accurately to avoid dry cookies. Slightly underbake for chewy cookies.