My Favorite Almond Joy Cookies Lighter Recipes

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.

Steps:

• Preheat oven to 350 degrees F. Combine melted oil and sugars until combined. Add egg and vanilla until well combined. In a separate bowl, combine flour, salt, baking soda, and oats, stirring to combine. Stir dry ingredients into wet ingredients until combined. Stir in chopped Almond Joy pieces and chocolate chips. Spoon a rounded table spoon onto a lined cookie sheet. Bake for 9-11 minutes or until bottoms are golden brown. Store in an air tight container for up to 4 days.

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.

Steps:

• Beat butter, sugar and salt.
• Add cocoa, melted chocolate and vanilla.
• Add eggs and beat until creamy.
• Slowly add flour and blend only until combined.
• Chill in refrigerator several hours.
• Meanwhile combine macaroon ingredients by hand in a small bowl.
• Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.
• Flatten each ball with your thumb, leaving a depression in the center of each.
• Fill each depression with 1 tsp of macaroon.
• Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.
• Cool completely on wire rack.
• When cookies are cool.
• Melt chocolate for drizzle.
• Add shortening and stir well.
• Drizzle over cookies.

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.