Sourced from here.


  • 2.25 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/4 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 3/4 cup unsweetened shredded coconut toasted
  • 1 oz dark chocolate bar chopped


  1. In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, salt and coconut). Set aside.
  2. In a large mixing bowl, cream the butter for 30 seconds.
  3. Add all sugars and beat until light and fluffy, about 2 to 3 minutes.
  4. Add egg and both extracts and mix in well.
  5. Add the dry ingredients and mix in until just incorporated.
  6. Stir in the chocolate chunks.
  7. The dough will be crumbly, that’s okay.
  8. Cover the bowl with the dough and place in the fridge to chill, preferably overnight.
  9. Preheat the oven to 375 degrees F.
  10. Line a baking sheet with parchment paper or a silicone baking mat.
  11. Scoop two tablespoons of dough per cookie and roll in your hands into a smooth ball.
  12. Place the dough balls on the prepared baking sheet, leaving about 2 inches between each.
  13. Bake the cookies for 9 to 11 minutes. Cool on a sheet for 2 minutes, then transfer onto a cooling rack.