Cinnamon Chips with Coconut and Almond Cookies

Cinnamon chips with coconut and almonds cookies lined up on a narrow dish with a few on the wooden block.

5 from 1 vote

Cinnamon Chips with Coconut and Almond Cookies

If you've never used cinnamon chips, you might be surprised to find out they aren't chocolate with cinnamon, but just cinnamon! They pair so well in this cookie with the coconut and almonds.

Prep Time15

Total Bake Time33

Chill30

Total Time1 18

Course: Cookies, No-Eggs, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 153kcal

Ingredients

½ cup (113.5 g) Butter unsalted room temperature
4 ounces (4 ounces) Cream Cheese softened
½ cup (110 g) Light brown sugar
½ cup (100 g) Sugar white
1 teaspoon (1 teaspoon) Vanilla Extract
2 ¼ cups (281.25 g) All-purpose flour
¼ teaspoon (0.25 teaspoon) Kosher Salt
½ teaspoon (0.5 teaspoon) Baking powder
1 ½ cups (127.5 g) Coconut sweetened
½ cup (62.5 g) Almonds blanched
¾ cup (177.44 g) Cinnamon Chips

Instructions

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. Finally, weigh or measure the coconut into another bowl and set it aside.
Cube the butter into a mixer bowl and add the softened cream cheese. Mix the two on a medium mixer speed for a minute or two. Next, add the sugars to the butter-cream cheese mixture and mix on a medium mixer speed for 3 minutes. You want this to look creamy with soft peaks. Scrape down the sides and across the bottom and blend.
Add the vanilla extract and combine. Turn the mixer down and add the flour about a third at a time. You just want the flour mixed through; don't over beat 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 using a spatula. Cover and refrigerate for 30 minutes.
Preheat your oven to 350°F (175°C or 180°C) and line two cookie pans with parchment paper. Using a medium cookie scooper, add 12 mounds to a prepared cookie sheet pan. I take a small piece of parchment paper, lay it on top of a cookie mound. Then, using a flat bottom glass, press down on the parchment paper coving the cookie mound so you have about ½ inch round disk shape.
I tuck in any coconut and cinnamon chips that are sticking out. I also reshape the discs so they are round. Bake for 10-12 minutes, transfer to a cooling rack after you pull them from the oven.

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