ALMOND JOY COOKIES - JUST 4 INGREDIENTS!
These easy Almond Joy Cookies take just four ingredients and don't even require a mixer! No beating, no chilling, just mix 'em up and throw 'em in the oven EASY! You're going to love these ooey gooey fabulous cookies!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 17m
Number Of Ingredients 4
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
A friend of mine makesa cookie like this every Christmas and I had to beg for the recipe, she wouldn't share. I decided to give it a go and make my version. These taste just like an Almond Joy candy bar. It's definitely become a favorite. This recipe makes a huge batch of cookies. Depending on the size you make them. You can freeze the dough and have handy when unexpected company or events pop up. This recipe is easy to cut in half. I love the taste of the coconut and have added more to the half batch.
Provided by Vseward Chef-V
Categories Drop Cookies
Time 20m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 178.6, Fat 9.1, SaturatedFat 4.6, Cholesterol 17.1, Sodium 116.2, Carbohydrate 24.2, Fiber 1.6, Sugar 16.1, Protein 2.6
ALMOND JOY® COOKIES
These cookies are super moist and chewy. Everyone will love them and they are so easy to make!
Provided by Judi
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 33m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285 calories, Carbohydrate 44.9 g, Cholesterol 20.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 158.7 mg, Sugar 29.2 g
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.
GIANT ALMOND JOY COOKIE
I thought of this cookie when I was playing around with a chocolate chip cookie recipe. Hope it's liked!
Provided by Chef Megan Dunn
Categories Dessert
Time 40m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream together butter, sugar, and brown sugar.
- Beat in the vanilla and the eggs one at a time until completely incorperated.
- In a seperate bowl sift together flour, cocoa powder, salt, and baking soda.
- Add the flour mixture 1/2 cup at a time waiting until each portion is well incorperated.
- Stir in chocolate chips, coconut, and almonds.
- Grease 1 12 inch cake pan
- Shape the dough into a large ball and flaten into the middle of the pan until it is 1 1/2 inch disk (it will not reach the sides of the pan).
- Bake for 30 minutes.
Nutrition Facts : Calories 364.1, Fat 21.5, SaturatedFat 12.4, Cholesterol 53.8, Sodium 346.7, Carbohydrate 42.8, Fiber 2.6, Sugar 26, Protein 4.6
BUTTERY ALMOND JOY COOKIES
All the goodness of the candy bar made even better in a cookie! These are so yummy you won't be able to stop eating them!
Provided by Karen E.
Categories Drop Cookies
Time 25m
Yield 6 dozen, 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 535.9, Fat 27.2, SaturatedFat 13.7, Cholesterol 51.3, Sodium 348.6, Carbohydrate 72.5, Fiber 4.7, Sugar 48.2, Protein 7.7
ALMOND JOY COOKIES
Make and share this Almond Joy Cookies recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 3h9m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Line two cookie sheets with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.
- Beat in eggs one at a time, scraping down the sides as needed.
- Stir in vanilla and almond extracts until incorporated.
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Stir in flour mixture until just incorporated.
- Stir in coconut and chocolate chips until just combined.
- Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours.
- Toward the end of the chilling time, preheat oven to 350°F.
- Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
- Bake for 8-9 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.
Nutrition Facts : Calories 205.8, Fat 10, SaturatedFat 6.2, Cholesterol 35.8, Sodium 233.2, Carbohydrate 27.3, Fiber 0.7, Sugar 14.6, Protein 2.4
MY FAVORITE ALMOND JOY COOKIES - LIGHTER
Adapted and lightened from my favorite all-time cookie on Zaar, recipe#189752 by Chef--V.... because I can't stop eating these yummy cookies!
Provided by Brooke the Cook in
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 and prepare cookie sheets with parchment paper.
- Toast almond and coconut (not together) and chop almonds once cooled. To toast almonds, I bake at 350 for 10 minutes until fragrant. To toast coconut, I use a small skillet on medium heat and shake until coconut is golden brown (removed quickly as unsweetened coconut goes from done to burnt very fast).
- Combine flour, baking soda, and salt. Set aside.
- Using stand mixer, cream butter and sugars until light and fluffy.
- Continuing to run mixer on medium, add egg, egg whites and vanilla, one at a time and mix until combined.
- With your mixer turned to low, add dry ingredients until flour is incorporated.
- Stir in mini-chocolate chips, toasted coconut and toasted chopped almonds.
- Drop with a cookie scoop (1.5T) onto cookie sheet.
- Bake 10-12 minutes until golden brown on edges.
- Cool for 1 minute before removing to wire rack to cool completely.
CALIFORNIAS ALMOND JOY COOKIE BALLS
A simple cookie for when you are in the mood for chocolate and coconut but want something fresher than a candy bar that may have been sitting on the store shelves for three months, these are made with one of Californias favorite nuts, the Almond.
Provided by JanetB-KY
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper that has been lightly greased.
- In the microwave, melt the chocolate with the sweetened condensed milk, stirring after every minute of cook time. Microwave cook times vary; you know your oven better than I do, so no specific cook times; just until melted and smooth.
- Pour the chocolate mixture over the coconut in a large bowl. Stir in the vanilla. Mix well until the coconut is completely coated.
- Drop dough by teaspoonfuls onto the prepared baking sheet. Top each cookie with an almond, pressing down slightly.
- Bake at 350 degrees for ten to twelve minutes. Check at about 8 minutes though as the bottoms tend to burn easily. Double panning is a good idea if they still seem doughy but bottoms are done.
- Let cool on pan for one minute, then transfer to cooling rack and cool completely.
Nutrition Facts : Calories 82.5, Fat 4.5, SaturatedFat 3.5, Cholesterol 3.8, Sodium 34.7, Carbohydrate 10.2, Fiber 0.6, Sugar 9.4, Protein 1.3
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