Nannys Almond Joy Cookies Food

BUTTERY ALMOND JOY COOKIES

Buttery Almond Joy Cookies image

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

Ingredients

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

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

Almond Joy® Cookies image

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

Ingredients

4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups white sugar
1 ½ cups brown sugar
1 ripe banana
4 eggs
1 tablespoon vanilla extract
5 cups chocolate chips
2 cups sweetened flaked coconut
2 cups chopped almonds

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

Almond Joy Cookies image

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

Ingredients

1 cup butter, softened
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon kosher salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds, toasted

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

MY FAVORITE ALMOND JOY COOKIES - LIGHTER

My Favorite Almond Joy Cookies - Lighter image

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

Ingredients

1/4 cup Smart Balance light butter spread, softened (this should be the stick butter, not the soft tub-style)
1/4 cup butter, softened
2 egg whites
1 egg
1 1/2 teaspoons vanilla
1/2 cup brown sugar
1/2 cup sugar
1/2 cup Splenda granular
2 cups white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chip
1 cup almonds, toasted and roughly chopped
1 cup unsweetened coconut, toasted until golden brown

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.