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Cinnamon Chips with Coconut and Almond Cookies

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1/2 cup (1 stick room temperature) Butter unsalted
8 oz (softened) Cream Cheese
1/2 cup (106 g) Light brown sugar
1/2 cup (99 g) Sugar white
1 tsp Vanilla Extract
2-3/4 cups (330 g) All purpose flour
1/4 tsp Kosher Salt
1/2 tsp Baking powder
2 cups Coconut flakes
1/2 cup Almonds blanched
3/4 cup Cinnamon Chips

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Cinnamon Chips with Coconut and Almond Cookies

These cookies do not spread when baked, so use the size scoop you want for the cookie size. Don't forget to adjust the amount of baking time for a larger scoop size.





Hershey’s Cinnamon Chips

I have never heard of cinnamon chips but found some in the section at the grocery store where they sell the chocolate chips. My curiosity was screaming, “take them home and try them.”  Well, they sat on the shelf for a couple of weeks till I spotted them again last week. Time to figure out a recipe that I could incorporate these tasty little gems. When I opened the bag, I was surprised to see they were small. I thought they were chocolate with cinnamon in them, but that is not it at all.  They are just cinnamon chips, no chocolate.

Hershey’s Chocolate Factory, located in Hershey, PA, is a favorite tourist attraction. It is only about half an hour from my house but I have never taken a tour at the factory.  I do remember that Hershey Park was the first place I ever rode a roller coaster and scared me so bad I never got on another one for the rest of my life. So if you are planning a vacation in the future, you might want to check out Hershey PA.

Adding coconut and almonds gives these cookies texture and crunchiness. I love putting coconut and almonds into almost any cookie. The sweetness from the coconut fits perfectly with the cinnamon chips. I hope you enjoy them!

Tools and ingredients I used:



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Weigh or measure both sugars into a bowl and set aside. Next, weigh or measure the salt, flour, baking powder and run a whisk through to blend. You can use either a stand or hand-held mixer blending, the butter, and cream cheese together till they have soft peaks on the side of the bowl. I use the paddle attachment and the six settings on my Kitchenaid. It takes about 2 to 3 minutes. Scrape the bowl down and blend for about 30 seconds.


Add the sugars and blend for a couple of minutes. You want to incorporate the sugars through the cream cheese and butter mixture. Add the vanilla extract and combine. Turn the mixer down and slowly add the flour. You just want the flour mixed through; don't overbeat it. Stop and scrape the bowl down and across the bottom and turn the mixer on for about 15 seconds. Stop and add the coconut, almonds and the cinnamon chips turning the mixer on for another minute, so the ingredients get mixed into the cookie batter. You may have to mix a little by hand. Cover and refrigerate for 30 minutes.


Preheat your oven to 350° and line two cookie pans with parchment paper. Since I like a lot of smaller cookies, I use a small cookie scoop, but you can use a medium cookie scoop if you wish. You may have to add a minute to the time of the baking since they will be a little bigger. They do not spread, so the size of the scoop is about the size of the cookie when it is finished baking. Bake for 11-13 minutes, transfer to a cooling rack after you pull them from the oven.


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