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    Home » Recipes » Cookies

    Coconut Almond Chocolate Cream Cheese Cookies

    Published: Apr 13, 2023 · Updated: Jun 10, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · 2 Comments

    Jump to Recipe Print Recipe

    Having coconut, almonds, and chocolate chips in the same cookie makes my mouth water. They remind me of the beloved Almond Joy candy bar I used to eat as a child. The cream cheese keeps the coconut chewy and moist. Plus, it cuts through some of the sweetened coconut's sweetness.

    A group of a coconut almond chocolate cream cheese cookie on a wooden board.

    The chocolate I only wanted a hint of and not to overpower the almonds and coconut, so I chose the mini chocolate chips.

    Coconut has a tropical smell and flavor. Coconut cookies can be either soft and chewy or crisp and crunchy. I love both!

    Jump to:
    • Ingredients
    • Mixing Coconut Almond Chocolate Cookie Dough
    • Design and Bake Cookies
    • FAQ's
    • More Coconut Cookies
    • Recipe

    Ingredients

    Ingredients for coconut almond chocolate cream cheese cookies.
    Jump to Recipe for Amounts
    • Butter unsalted 
    • Cream Cheese 
    • Light brown sugar
    • Sugar white
    • Vanilla extract
    • Almond extract
    • All-purpose flour
    • Kosher Salt
    • Baking soda
    • Sweetened Coconut 
    • Mini chocolate chips
    • Almonds sliced

    Mixing Coconut Almond Chocolate Cookie Dough

    Not much prepping is needed to make this easy coconut almond chocolate cream cheese cookie recipe. First, weigh or measure the white and light brown sugars in a bowl and set them aside.

    Next, weigh or measure the flour, baking soda, and salt in a bowl. Use a whisk to blend them and set this bowl aside.

    Creamed butter in a mixer bowl that has soft peaks along the sides of the bowl.

    To start, cream the butter before adding the cream cheese and sugars. This way, you know the butter is at room temperature. Then, add the cream cheese and mix on medium mixer speed for a minute or two.

    The butter, sugars and cream cheese have been creamed and in a mixer bowl.

    Add the sugars, turn the mixer to medium speed, and blend for 3 minutes. You want it to look creamy, and the sugars blended into the butter-cream cheese mixture.

    Scrape down the bowl and mix the vanilla and almond extracts into the cookie dough. Turn the mixer to a slow speed and gradually add the flour mixture. Mix the flour just enough to blend the flour into the dough. Don't over-mix; 15 seconds is good after the last of the flour is added. Of course, you can always finish with a spatula if needed.

    Coconut, almonds, and chocolate chips have been added to the cookie dough.

    Finally, add the coconut and mini chocolate chips. Cover loosely and refrigerate for 30 minutes.

    Design and Bake Cookies

    I turn on the oven to preheat to 350°F (175°C or 180°C) and set up my workstation—line two cookie sheet pans with parchment paper. I cut two squares of parchment paper that will go between the cookie and the bottom of the glass to flatten the top of the cookie mound. Place some of the almond slices onto a plate.

    A paper plate with almond slices alongside a cookie sheet pan with parchment paper and a glass.

    Place 12 cookie mounds onto the cookie sheet pan using a medium cookie scooper.

    Using a square piece of parchment paper between the bottom of the glass and the cookie mound to flatten the top.

    Now, place one of the small squares of parchment paper over a cookie mound. Next, press the mound down about halfway using the bottom of the glass.

    Showing the thickness of ½ inch for cookie dough before baking.

    This gives you a flat surface to add the almond slices but is still thick enough to provide you with a chewy coconut cookie.

    My example of where to place the almond slices into a flower pattern is because I love flowers. There is no right or wrong way to put the almond slices. You could overlap them around the top outside or randomly put almond slices all over the top. The choice is yours!

    Five sliced almonds pieces place around in a flower pattern before baking the cookies.

    Bake at 350°F (175°C or 180°C) for 12-14 minutes. They will be soft on the tops but become more solid as they cool. Leave them on the cookie sheet pan for 3 minutes before moving them to a cooling rack. You want the outside to be solid and the inside chewy after they cool.

    A close up of a coconut almond chocolate cream cheese cookie.

    The mild almond nutty taste, along with the sweet coconut, is such a classic taste. The chocolate chips add that little something that brings this whole cookie together. Enjoy!

    FAQ's

    How do I store Coconut Almond Chocolate Cream Cheese Cookies?

    You can store your cookies in an airtight container for 5 to 7 days.

    Can I use a different chocolate?

    Yes, I used semi-sweet chocolate chips, but dark and white chocolate would also work. I used the mini size because it was easier to press down the tops to decorate with the almond slices.

    Can I add other mix-ins to this cookie?

    Of course, you can customize the cookie. Maybe add some dried fruit trail mix or dried tropical fruit. Dried figs and dates also pair well with coconut.

    Can I use unsweetened coconut?

    Yes, you can but depending on the type, they may not be as soft and chewy.

    More Coconut Cookies

    • Key lime cookies with coconut buttercream frosting and toasted coconut on top.
      Key Lime Cookies with Coconut
    • Creamy coconut pineapple macaroon on a white plate.
      Creamy Coconut Pineapple Macaroons
    • Finished coconut macaroons with the chocolate drizzle on top of each cookie.
      Easy Creamy Coconut Macaroons
    • Pineapple coconut with lemon glaze cookie close-up.
      Pineapple Coconut with Lemon Glaze Cookies

    Recipe

    A group of a coconut almond chocolate cream cheese cookie on a wooden board.
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    Coconut Almond Chocolate Cream Cheese Cookies

    Barbara Hall
    My favorite candy is an Almond Joy bar, so I fashioned this cookie to have similar tastes: just a little almond, chocolate, and lots of coconuts. I weigh the coconut because unless you pack it into the cup, you are not getting all the coconut for the cookies.
    Prevent your screen from going dark
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 36 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 21 minutes mins
    Course Cookies, No-Eggs, Nuts
    Cuisine American
    Servings 32 cookies
    Calories 197 kcal

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    Ingredients
     

    • ¾ cup (170.25 g) Butter unsalted room temperature
    • 6 oz (6 oz) Cream Cheese room temperature
    • 1 cup (220 g) Light brown sugar
    • ½ cup (100 g) Sugar white
    • 1 ½ teaspoon (1.5 teaspoon) Vanilla extract
    • ¼ teaspoon (0.25 teaspoon) Almond extract
    • 2 ¼ cups (281.25 g) All-purpose flour
    • ½ teaspoon (0.5 teaspoon) Kosher Salt
    • ½ teaspoon (0.5 teaspoon) Baking soda
    • 2 cups (170 g) Sweetened Coconut packed
    • ½ cup (90 g) Mini chocolate chips
    • 1 cup (143 g) Almonds sliced

    Instructions
     

    • Weigh or measure into the bowl the flour, salt, and baking soda. I whisk it to blend and set the bowl aside. In another bowl, weigh or measure the white and light brown sugar and set that bowl aside.
    • I start by creaming the butter on a medium mixer speed for a few minutes. Add the cream cheese and mix on a medium mixer speed for 2 minutes. Scrape down the sides, add the sugars to the butter and cream cheese mixture, and blend for 3 minutes on a medium mixer speed. Next, add the vanilla and almond extract. Finally, I stop the mixer and scrape down the sides before adding the flour.
    • Turn the mixer down to low and gradually add the flour mixture until it is incorporated. I scrape down the sides and add the coconut and mini chocolate chips. You want the coconut to be blended into the dough. This only takes about 30 seconds. You can always distribute the chips and coconut with a spatula. Refrigerate for 30 minutes.
    • Turn the oven on to 350°F (175°C or 180°C) while the dough is in the refrigerator for ½ an hour, this gives your oven plenty of time to heat up. Line your cookie pans with parchment paper (I buy the parchment sheets which are great).
    • Pull the cookie dough out of the refrigerator. Using a medium cookie scooper add 12 mounds onto one of the prepared cookie sheet pans. You will need a good 2" between cookie mounds. Place a small square piece of parchment paper over the cookie mound and use a flat bottom glass to lightly press down to flatten the top of the cookie mound.
    • Pick through the almond slices to gather as many whole almond slices as you can. The decoration is up to you, I did five around, so it looked like a flower. Press them down slightly, so they bake into the cookies.
    • Bake at 350°F (175°C or 180°C) for 12-14 minutes. You only want a hint of brown around the bottom edge; they will be very soft to the touch when you pull them out but leave them on the cookie pan for 3-4 minutes before moving them to a cooling rack. They firm up as they cool.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 197kcalCarbohydrates: 21gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 17mgSodium: 77mgPotassium: 80mgFiber: 2gSugar: 12gVitamin A: 211IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Comments

      5 from 2 votes (1 rating without comment)

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    1. Regina Perez says

      November 04, 2023 at 7:30 pm

      5 stars
      I added more butter and cream cheese, turned out wonderful

      Reply
      • Barbara says

        November 04, 2023 at 10:15 pm

        Hi Regina, LOL, I am assuming you made it 1 cup of butter and 8oz of cream cheese (1 block); I am so glad it worked out for you. I was afraid it would be just a hair too much but glad you took the chance and it worked! I love the mini chocolate chips; they spread out through the cookie more than the regular size. - Barbara

        Reply
    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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