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Coconut and Almond Fluff-Topped Chocolate Cookies

Betty Crocker Kitchens
Updated Nov 21, 2023
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If you love coconut, you're going to go nuts for these delicious chocolate and coconut treats! From our Betty Crocker Cookies cookbook, these cookies are a step up from the typical cookies, with the indulgent toppings.

Coconut and Almond Fluff-Topped Chocolate Cookies

  • Prep Time 1 hr 15 min
  • Total 2 hr 50 min
  • Servings 48
  • Ingredients 16
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Ingredients

Cookies

  • 2 1/4 cups sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon almond extract
  • 4 eggs
  • 2 1/2 cups Gold Medal™ All Purpose Flour
  • 1/2 cup unsweetened baking cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Fluff and Garnish

  • 1/2 cup coconut, toasted
  • 1/3 cup toasted chopped almonds
  • 2 envelopes (.25 oz each) unflavored gelatin (from 1-oz box)
  • 1/3 cup cold water
  • 1/2 cup sugar
  • 2/3 cup light corn syrup
  • 1/8 teaspoon almond extract
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Lightly spray large cookie sheets with cooking spray.
  • Step 
    2
    In large bowl, beat 2 cups of the sugar, butter, 1/2 teaspoon almond extract and eggs with electric mixer on medium speed until creamy. Add flour, cocoa, baking powder and salt; beat on low speed until well mixed. Stir in chocolate chips. Cover with plastic wrap; refrigerate 1 hour or until slightly firm.
  • Step 
    3
    In small bowl, place remaining 1/4 cup of the sugar. For each cookie, drop a tablespoonful of dough into sugar; roll dough in sugar and shap into 1 1/4-inch ball. Repeat with remaining dough and sugar. On cookie sheets, place balls 2 inches apart. Press bottom of drinking glass on each ball until about 1/4 inch thick.
  • Step 
    4
    Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Step 
    5
    Meanwhile, in small bowl, stir coconut and almonds until blended; set aside. In heavy 1-quart saucepan, stir gelatin and cold water until gelatin is dissolved. Add remaining 1/2 cup sugar. Cook over medium-low heat, stirring constantly, 5 to 8 minutes or until sugar is dissolved. Remove from heat. In same saucepan, beat gelatin mixture, corn syrup and 1/8 teaspoon almond extract with electric mixer on high speed 8 to 10 minutes or until fluffy and soft peaks form.
  • Step 
    6
    Spoon about 1 tablespoonful fluff onto each cookie. Immediately sprinkle each cookie with about 1/2 teaspoon coconut mixture.

Nutrition

140 Calories
4 1/2g Total Fat
2g Protein
24g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
140
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
55mg
2%
Potassium
50mg
1%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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