Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (165g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 cup (90g) sweetened shredded coconut, lightly toasted
  • 1/2 cup (60g) sliced almonds, lightly toasted
  • 1 cup (170g) dark chocolate chips (60% cacao)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Lightly toast the sweetened shredded coconut and sliced almonds in a dry skillet for about 3 minutes until fragrant and slightly golden. Set aside.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar together on medium speed for about 3 minutes, until the mixture is visibly lighter in color and fluffy. Scrape down the bowl.
  3. Beat in the egg and vanilla extract until just incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on the lowest speed. Stop mixing immediately the second the last streak of flour disappears.
  4. Gently fold in the toasted coconut, chocolate chips, and almonds using a rubber spatula until evenly distributed throughout the dough.
  5. Using a 1.5 tablespoon cookie scoop, place the dough balls 2 inches apart on the prepared sheets. For optimal chewiness, chill the scooped dough for 5 to 10 minutes. Bake for 9–11 minutes at 350°F (175°C). The edges should be set, but the centers should still look slightly underdone and soft.
  6. Remove the baking sheets from the oven and let the cookies rest on the hot pan for 5 full minutes to allow them to finish setting up. Transfer them to a wire rack to cool completely.