- 1 ½ cups white sugar
- 1 ½ cups brown sugar
- 1 cup butter, softened
- 4 large eggs
- 4 teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups semisweet chocolate chips
- 2 cups flaked coconut
- 2 cups chopped almonds
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Cream together white sugar, brown sugar, and butter with an electric mixer in a large bowl until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla.
- Combine flour, baking soda, and salt in a separate bowl; stir into creamed mixture until well blended.
- Mix in chocolate chips, coconut, and almonds until incorporated.
- Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.
- Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
- Prep Time:10 mins
- Cook Time:10 mins
- Additional Time:5 mins
- Total Time:25 mins
- 263 Calories
- 13g Fat
- 35g Carbs
- 4g Protein
This recipe yields 4 dozen delicious cookies that are perfect for satisfying any sweet tooth. The combination of chocolate chips, coconut, and chopped almonds provides a burst of flavor in every bite.
To start, preheat the oven to 375 degrees F (190 degrees C) and grease cookie sheets. In a large bowl, cream together white sugar, brown sugar, and softened butter with an electric mixer until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla to give the dough a sweet flavor.
In a separate bowl, combine all-purpose flour, baking soda, and salt. Once mixed together, add it to the creamed mixture and stir until it’s well blended. Then add the chocolate chips, flaked coconut, and chopped almonds. Mix the ingredients together until they’re fully incorporated.
Using a rounded spoon, drop cookie dough onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the edges turn lightly brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
This recipe yields 48 servings and takes about 25 minutes to make from start to finish. Each cookie contains 263 calories, 13g of fat, 35g of carbs, and 4g of protein.