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
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
I got this recipe a few years back, I don't remember exactly where. (Somewhere on the internet no doubt.) I love this cookie. The recipe makes a lot of them, so sometimes I halve it to make a few dozen less. EDIT: I just made these again and cut down the amount of flour so that the cookie spread out on the pan a bit and wasn't quite so dry. I liked them much better that way so I adjusted the recipe from 4 1/2 cups of flour to 3 cups of flour, leaving all remaining ingredients the same.
Provided by DbKnadler
Categories Drop Cookies
Time 1h15m
Yield 7 dozen, 84 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Lightly grease cookie sheets, or I use parchment paper to line them.
- Combine dry ingredients and set aside.
- Cream the butter and both sugars in a large bowl. Add eggs one at a time, then stir in the vanilla.
- Stir in dry mixture until well incorporated.
- Stir in nuts, chocolate chips, and coconut.
- Drop by rounded teaspoonfuls onto prepared cookie sheets.
- Bake 10-12 minutes or until golden brown.
- Let cool on sheet for 5 minutes before removing to wire rack.
- I add them to my Christmas cookie tray almost every year.
Nutrition Facts : Calories 152.4, Fat 8.3, SaturatedFat 4.4, Cholesterol 15.9, Sodium 99.4, Carbohydrate 19.5, Fiber 1.2, Sugar 14.5, Protein 2
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
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