Chocolate Almond Cookies
with White Chocolate Drizzle & Toasted Coconut | Serves 6+
- Milk
- Gluten
- Wheat
- Almond
- Eggs
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Traces of Tree Nuts
These chocolate almond cookies combine a rich cocoa base packed with morsels of nuts for the ultimate treat. Drizzle with white chocolate and sprinkle with toasted coconut and you'll be fighting over the last one.
Ingredients
½ packet
cocoa powder
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
¾ packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
1 packet
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 packet
vanilla-flavoured syrup
1 packet
shredded coconut
(Contains: Sulphites;)
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
200 g
butter
(Contains: Milk;)
1 packet
brown sugar
1
egg
(Contains: Eggs;)
2 tbs
vegetable oil
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • Measure 200g of butter and set aside at room temperature to soften. • Weigh 30g of cocoa powder. Weigh 300g of basic sponge mix. Finely chop slivered almonds.
TIP: Weigh out your ingredients before you start as we've sent you a little extra cocoa powder and basic sponge mix!
• In a large bowl, beat the softened butter, brown sugar and vanilla-flavoured syrup with electric beaters, until light and fluffy, 2-3 minutes. • Add the egg and beat until well combined, 1 minute.
• To the bowl, add the measured cocoa powder and basic sponge mix. On low speed, beat until dough comes together, 1-2 minutes. • Stir in slivered almonds until just combined
TIP: Beat until the dough just comes together, overbeating can cause the cookies to become tough.
• Roll tablespoonfuls of cookie dough into balls. You should get 15-20 cookies. Place dough balls on two lined oven trays, allowing room for spreading. • Bake for 14-16 minutes or until just firm to touch. Transfer to a wire rack to cool completely.
• When the cookies have cooled, heat a medium frying pan over medium-high heat. Toast shredded coconut, tossing, until golden, 2-3 minutes. Set aside. • Place white chocolate chips and the vegetable oil in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until melted and smooth.
• Transfer cookies to a serving plate or board. • Drizzle with white chocolate, then sprinkle with toasted coconut to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the taste, especially the almond and white chocolate combo. Some found them too sweet; others noted a strong baking soda flavour.
- Ease of prep: Generally simple to make, though measuring exact amounts was tricky for some. The white chocolate drizzle can be fiddly and time-consuming.
- Suggestions: Try mixing coconut and white chocolate chips into the dough. Reduce sugar if you prefer less sweetness. Be careful not to overbake.
- Portions: The recipe yields plenty, with some reporting 18-20 large cookies or even more. Consider making the dough balls bigger for 24 biscuits.
- Texture: Some found the cookies dry or crumbly. Watch baking time closely and measure ingredients carefully for best results.
