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 DROPS
My family - all of whom are self-proclaimed chocoholics - can't get enough of these rich cookies. My sister-in-law shared the recipe and believes their success lies in beating the butter and sugar very well.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 165 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND JOY DROP COOKIES
If you like the candy bar, you will love these cookies. Cooking time is per batch and yield depends on how large you make them.
Provided by Marie
Categories Dessert
Time 28m
Yield 5-6 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°.
- Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine the flour, baking soda and salt.
- Stir into the creamed mixture until well blended.
- Finally, stir in the chocolate chips, coconut and almonds.
- Drop by heaping teaspoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 2080.3, Fat 101, SaturatedFat 47.5, Cholesterol 266.8, Sodium 1584.7, Carbohydrate 278.5, Fiber 14.8, Sugar 177.1, Protein 33.1
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
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.
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 DROP COOKIES
Make and share this Almond Drop Cookies recipe from Food.com.
Provided by Dorothy 270858
Categories Drop Cookies
Time 16m
Yield 42 cookies, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl mix eggs, honey and almond flavoring together until smooth.
- Add the combined flours and the wheat germ, mixing well.
- Drop batter by a teaspoon on to a greased cookie sheet. Cook at 325°F for 6-7 minutes. Place on cooling rack.
- Yield 42 cookies.
Nutrition Facts : Calories 1068.3, Fat 17.9, SaturatedFat 4.4, Cholesterol 423, Sodium 155.7, Carbohydrate 197.6, Fiber 22.3, Sugar 71, Protein 44.1
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