Almond Joy Cookies Food

ALMOND JOY COOKIES - JUST 4 INGREDIENTS!

Steps:

• Preheat the oven to 325F.
• Line a large baking sheet with parchment paper and set aside.
• In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
• Stir until combined.
• Scoop out dough with a cookie scoop onto prepared baking sheet.
• Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
• Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
• Let cool on baking sheet.
• Store cookies in an airtight container.

ALMOND JOY COOKIES

Steps:

• Pre-heat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients, set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ALMOND JOY® COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Combine flour, baking soda, and salt in a bowl.
• Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
• Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ALMOND JOY COOKIES

Steps:

• 1. Pre-heat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SMALL BATCH ALMOND JOY COOKIES

Steps:

• 1. Preheat oven to 375 degrees
• 2. In small bowl whisk to combine flour, baking soda and salt. Set aside.
• 3. Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
• 4. Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
• 5. Makes 24-26 cookies I had a reader report that you need to keep an eye on these cookies starting at 9 minutes. That they really start to brown up fast. I have not had a chance to remake these cookies since I purchased a new oven.

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

ALMOND JOY COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with Silpat mats or parchment paper.
• In a large mixing bowl, mix together coconut, flour, salt, almonds and 1 cups of chocolate chips.
• In a small bowl mix together vanilla extract, coconut extract, and sweetened condensed milk. Stir into coconut mixture.
• Scoop out a golf ball size ball of dough and drop onto prepared cookie sheet, 2 inches apart. Flatten cookie dough with your fingers (dip them in water or spray them with nonstick cooking spray to prevent sticking).
• Bake for 10-12 minutes or until edges of the cookies are golden brown.
• Place the remaining 1 cup of chocolate chips in a small microwave-safe bowl. Microwave on 50% for 30 seconds, stir until completely melted. Spoon melted chocolate into a small ziplock. Cut off one corner and drizzle each cookie with chocolate. Top each cookie with one whole almond in the melted chocolate.
• Allow the cookies to cool completely and set. Store in an airtight container.

BUTTERY ALMOND JOY COOKIES

Steps:

• Preheat oven to 375°F Lightly grease cookie sheets.
• Combine dry ingredients. Set aside.
• In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time. Stir in the vanilla. Stir in the dry ingredients until well mixed, then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoons onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

KETO ALMOND COOKIES

Steps:

• Preheat oven to 350. Line two large cookie sheets with parchment paper.
• Combine the dough ingredients in a food processor or stand mixer and mix until incorporated.
• With a small cookie scoop, scoop dough into 30 balls, and roll in the almond meal. Please the balls on the prepared baking sheet. Place on the prepared baking sheets.
• Bake for 14-16 minutes until they are barely golden.
• Store at room temperature for 2-3 days. For longer storage, they can go in the refrigerator but need to be at room temperature before serving for the right texture.