Best 7 Almond Joy Cookies Chocolate Macaroon Thumbprint Recipes

ALMOND JOY MACAROONS

Steps:

• Preheat oven to 350 and line a baking sheet with parchment paper or grease with cooking spray.
• In a bowl stir together coconut flakes, sugar, vanilla, almond extract, and salt. Add egg whites and mix well. (If you don't have almond extract you can double the vanilla but they will taste less almond-y)
• Drop tablespoon-sized mounds onto prepared baking sheet 2 inches apart. (You can also use a cookie scoop for this!) Bake 10-15 minutes until golden on the edges. Allow to cool about 10 minutes.
• Drizzle with melted chocolate and sprinkle with shaved almonds. Chill macarons for about 10 minutes. You can use kitchen scissors to trim the edges if desired. Store in airtight container.

ALMOND JOY COOKIES

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.

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-WALNUT THUMBPRINT MACAROONS

Steps:

• Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
• Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
• Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
• Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.

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.

CHOCOLATE-ALMOND THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together flour, baking soda, and salt in a small bowl. Beat butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, and beat until incorporated. Reduce speed to low, and gradually add flour mixture, one-third at a time, beating just until blended after each addition.
• Place chopped almonds in a small bowl. Turn dough out onto a lightly floured surface, and knead a few times until dough is smooth and comes together. Scoop a level tablespoon of dough, and roll it into a ball. Roll ball in chopped almonds. Place on prepared baking sheet. Repeat with remaining dough, spacing balls 2 inches apart on baking sheets.
• Use back of a teaspoon to make a deep indentation in center of each dough ball.
• Place 1 baking sheet of cookies in refrigerator until ready to bake. Bake remaining baking sheet in preheated oven 8 minutes. Remove from oven, and use teaspoon to redo indentation in center of each ball. Return to oven, and bake until set and lightly golden on bottom, about 6 to 8 minutes. Cool 5 minutes on baking sheet; transfer cookies to a wire rack to cool completely, about 30 minutes. Repeat procedure with remaining baking sheet of cookies.
• Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan over low until just beginning to bubble around edges, about 2 to 3 minutes. (Do not let cream boil, or it will be too hot for chocolate.) Pour hot cream over chocolate, and let stand 1 minute; whisk until smooth. Refrigerate chocolate mixture, stirring often so mixture cools evenly, about 15 to 20 minutes.
• Beat chocolate mixture with an electric mixer on medium speed until light and fluffy. Transfer ganache to a piping bag fitted with a star tip. Pipe ganache in indentation in center of each cookie. Top each with a cherry. Refrigerate in an airtight container until ready to serve.

CHOCOLATE THUMBPRINTS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
• In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.