Giant Chocolate Almond Coconut Cookie
Indulge in the mouthwatering delight of the Giant Chocolate Almond Coconut Cookie, where the classic flavors of almond joy meet the gooey texture of a freshly baked cookie. This dessert combines a buttery and rich chocolate base with crunchy slivered almonds and the sweet, tropical notes of shredded coconut. Ideal for sharing or enjoying all to yourself, this giant cookie is baked to golden perfection, providing a chewy and satisfying treat with every slice. Bake it for your next gathering or simply to satisfy your sweet tooth; it's sure to impress anyone who loves chocolate and nuts!
16
Servings
N/A
Calories
12
Ingredients
Ingredients
butter
1 cup (softened)
all-purpose flour
2 1/4 cups
sugar
1/2 cup
brown sugar
1/2 cup
eggs
2
cocoa powder
3 tablespoons
salt
1 teaspoon
baking soda
1 teaspoon
vanilla extract
1 teaspoon
chocolate chips
1 (12 ounce) package
shredded coconut
1/2 cup
slivered almonds
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3
Add the vanilla extract and mix well. Then, incorporate the eggs one at a time, ensuring each is fully blended into the mixture.
4
In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking soda, ensuring there are no lumps.
5
Gradually add the dry ingredients to the wet mixture, adding about 1/2 cup at a time and mixing until fully incorporated.
6
Fold in the chocolate chips, shredded coconut, and slivered almonds until evenly distributed throughout the dough.
7
Grease a 12-inch round cake pan with non-stick spray or butter.
8
Shape the cookie dough into a large ball and place it in the center of the prepared pan. Flatten the dough gently using your hands or a spatula until it forms a thick disk (approximately 1 1/2 inches in height). The dough will not reach the edges of the pan.
9
Bake in the preheated oven for 30 minutes or until the edges are slightly golden and the top is set.
10
Allow to cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Giant Chocolate Almond Coconut Cookie?
It is a large-format dessert that combines the flavors of almond joy with a buttery chocolate cookie base, featuring slivered almonds and shredded coconut.
How many servings does this giant cookie provide?
The recipe is designed to yield 16 servings.
What is the required oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What type of butter should I use?
You should use 1 cup of softened butter.
Does the recipe require both white and brown sugar?
Yes, it uses 1/2 cup of granulated sugar and 1/2 cup of brown sugar.
How many eggs are needed for this recipe?
The recipe requires 2 eggs.
Should I sift the dry ingredients?
Yes, you should sift the all-purpose flour, cocoa powder, salt, and baking soda together to ensure there are no lumps.
How much cocoa powder is in the cookie?
The recipe calls for 3 tablespoons of cocoa powder.
How should I add the dry ingredients to the wet mixture?
Gradually add the dry ingredients about 1/2 cup at a time, mixing until fully incorporated.
What size package of chocolate chips is used?
One 12-ounce package of chocolate chips is required.
How much shredded coconut is included?
The recipe uses 1/2 cup of shredded coconut.
What kind of almonds are best for this cookie?
The recipe specifies 1/2 cup of slivered almonds for a crunchy texture.
What size pan is recommended for baking?
A 12-inch round cake pan is the ideal size for this giant cookie.
How do I prepare the baking pan?
Grease the pan with non-stick spray or butter before adding the dough.
How should the dough be shaped in the pan?
Shape the dough into a large ball, place it in the center, and flatten it into a disk about 1 1/2 inches high.
Should the dough reach the edges of the pan before baking?
No, the flattened dough disk should not reach the edges of the pan.
How long does the cookie need to bake?
Bake for 30 minutes in the preheated oven.
How can I tell when the giant cookie is done?
The edges should be slightly golden and the top should be set.
How long should the cookie cool before moving it?
Allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
Can I serve this cookie warm?
Yes, it can be served warm or at room temperature.
What is the texture of this cookie?
The cookie has a gooey, chewy, and satisfying texture with crunch from the nuts.
How much vanilla extract is used?
The recipe requires 1 teaspoon of vanilla extract.
What is the purpose of the baking soda?
One teaspoon of baking soda is used as a leavening agent to help the cookie rise.
How much salt is in the recipe?
The recipe uses 1 teaspoon of salt.
How much all-purpose flour is required?
You will need 2 1/4 cups of all-purpose flour.
Is this recipe good for sharing?
Yes, because of its giant size and 16 servings, it is perfect for gatherings.
When do I add the chocolate chips and coconut?
Fold them in at the end after the dry and wet ingredients are fully mixed.
Can I use a different type of nut?
While slivered almonds provide the classic flavor, you could experiment with others, though it may change the Almond Joy profile.
How do I mix the butter and sugar?
Cream them together in a large bowl until the mixture is light and fluffy.
Is this cookie considered a dessert or a snack?
It is tagged as both a dessert and a sweet snack.