Coconut Crunch Cookies

Christine Whisenhunt


This is one of the best cookies I have had in my life! Seriously, it's in my top 3! (The other 2 I already posted.) I got it from my good friend, Kelly. When I asked her for it, thinking it was some "granny's family secret" recipe, she whipped out her TOH cookbook, flipped it open, pointed and laughed. Really?? A cookbook recipe? Ok, well, at least it was TOH! LOL!! If you make these, break out the milk AND the will power, cuz you aren't going to be able to stop eating them! Enjoy!

Note: I have included the calorie and nutrional info (or lack thereof! LOL) that was included with the recipe for those of you brave enough to read it. Did I mention these are NOT figure friendly? But, they ARE soooooooo good! ;)

Note: Photo is borrowed from the internet.

★★★★★ 1 vote
Makes 4 1/2 dozen.
10 Min
10 Min


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1 c
butter, softened
3/4 c
white sugar
3/4 c
brown sugar, packed
2 tsp
2 tsp
almond extract
2 c
1 tsp
baking soda
3/4 tsp
2 c
flaked coconut
1 pkg
milk chocolate chips
1 1/2 c
finely chopped almonds

How to Make Coconut Crunch Cookies


  • 1Note: She never puts the almond extract or the almonds in hers, so I've only had them that way, and I can say that they are amazing without! Make them whichever way suits your tastes best. :)
  • 2Cream butter and sugars together, then beat in the eggs and extract(s). Mix dry ingredients together in a seperate bowl and add gradually to creamed mixture. Stir in chocolate chips, coconut, and almonds (if desired). Drop by rounded teaspoons, 2 inches apart, onto ungreased cookie sheet. Bake at 375 degrees for 9-11 minutes, or until lightly browned. Cool before removing from baking sheet to racks.
  • 31 cookie = 138 calories, 8g fat (4g sat fat), 17mg cholesterol, 94mg sodium, 15g carbs, 1g fiber, 2g protein.

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About Coconut Crunch Cookies

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy

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