Best 8 Almond Joy Cookies Recipes

ALMOND JOY® COOKIES

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.

ALMOND JOY COOKIES

Steps:

• 1. 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.

ALMOND JOY COOKIES (CHOCOLATE MACAROON THUMBPRINT)

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.

BUTTERY ALMOND JOY COOKIES

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.

MY FAVORITE ALMOND JOY COOKIES - LIGHTER

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.

OH MY GOODNESS ALMOND JOY COOKIES

Steps:

• 1. Preheat oven to 375 degrees F. Cream together butter, sugars, and eggs. Add 1 1/2 cups flour, pudding mix and baking soda and blend well. Then add the last 3/4 cup flour , blend until well combined, add coconut, almond extract, almonds. Continue to mix until well combined. * You might want to refirgerate the cookie dough for a couple of hours or even over night before baking for best results). Spray cookie sheet lightly with nonstick cooking spray. Drop cookies by teaspoonfuls or roll into balls. Bake cookies 10-12 minutes. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely. Store in air tight container. Enjoy!

ALMOND JOY CAKE MIX COOKIES

Steps:

• 1. Preheat oven to 350F.
• 2. Combine cake mix, egg, oil, and pina colada mix, and cut up candy bar.
• 3. Mix well and drop by teaspoons on greased cookie sheet.
• 4. Bake for 15 minutes or until done.

ALMOND JOY 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.