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 MARTINI
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass.
ALMOND JOY CHEESECAKE
I took this recipe from a Bon Appetit recipe. I like to bake cheesecakes at a lower temperature than most recipes call for--so I lower the baking temperature, use a water bath for moisture and let the cheesecake cool more slowly in the cooling oven. You get less cracks and the texture is creamier and smoother.
Provided by ORBaker
Categories Cheesecake
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- For crust: Preheat oven to 350°F.
- Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
- Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
- Press crust mixture over bottom and 2 inches up sides of prepared pan.
- Bake until set, about 10 minutes.
- Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
- Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
- Beat in cream of coconut, shredded coconut and flour.
- Add eggs 1 at a time, beating until just combined.
- Pour filling into crust.
- Bake in a water bath until center is almost set, about 1 hour 15 minutes.
- Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
- Transfer to a rack and cool for at least 30 minutes.
- Cover and chill overnight.
- For topping: Bring cream and corn syrup to simmer in medium saucepan.
- Remove from heat.
- Add chocolate chips; whisk until smooth.
- Cool to room temperature.
- Pour topping over cake.
- Sprinkle top with almonds and coconut.
- Chill until topping is set, about 2 hours.
- (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)
Nutrition Facts : Calories 797, Fat 57.5, SaturatedFat 32.8, Cholesterol 171.7, Sodium 356.8, Carbohydrate 66.4, Fiber 3.4, Sugar 51.9, Protein 11.3
ALMOND JOY CAKE
This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
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HOMEMADE ALMOND JOYS CANDY - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.8/5 (12)Total Time 7 minsCategory SnackCalories 79 per serving
- Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together. Melt the chocolate in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
- Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner. Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!
- * I found this homemade substitute for condensed milk and considered trying it myself, but I ran out of time. The ingredients for condensed milk should be listed on the can as only milk and sugar, so I was fine with using that in this recipe. Here is a dairy-free coconut version to try as well.
HOMEMADE ALMOND JOYS - THECONSCIENTIOUSEATER.COM
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4.8/5 (4)Calories 152 per servingCategory Desserts
- In a food processor, process the shredded coconut, 6 tablespoons of coconut oil and maple syrup until combined. You want the shredded coconut to be broken down into little bits. This will take about 3-5 minutes. Scrape down the sides of your food processor when necessary.
- Form the coconut mixture into 20 almond joy shaped rectangles and place them on the wax paper lined baking sheet. Press an almond into the center of each rectangle, reforming the shape if necessary, and then place the baking sheet in the freezer for 15 minutes for the coconut mixture to harden.
- Melt the chocolate chips with 1 teaspoon of coconut oil in a microwave safe bowl or with a double boiler. After 15 minutes, coat each almond joy in the melted chocolate. Do this by using a fork OR by poking your almond joys with a toothpick to use as a handle, Shake or scrape of excess chocolate before returning the chocolate coated almond joys to the wax paper. If possible, try to keep the uncoated almond joys in the freezer as you work. Once you have coated all the almond joys in chocolate, let the chocolate harden in the freezer for about 10-15 minutes.
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