Coconut Almond Chocolate Cream Cheese Cookies

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

5 from 2 votes

Coconut Almond Chocolate Cream Cheese Cookies

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.

Prep Time15

Total Bake Time36

Chill30

Total Time1 21

Course: Cookies, No-Eggs, Nuts

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 197kcal

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.

Nutrition