Best 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:

• 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:

• 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.

SMALL BATCH ALMOND JOY COOKIES

Steps:

• 1. Preheat oven to 375 degrees
• 2. In small bowl whisk to combine flour, baking soda and salt. Set aside.
• 3. Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
• 4. Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
• 5. Makes 24-26 cookies I had a reader report that you need to keep an eye on these cookies starting at 9 minutes. That they really start to brown up fast. I have not had a chance to remake these cookies since I purchased a new oven.

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.

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.

ALMOND JOY MACAROON COOKIES

Steps:

• 1. Preheat oven to 325 degrees F. Prepare cookie sheets by lining them with parchment paper. Set aside.
• 2. Combine egg whites, sugar, coconut and almond extract in one heat proof bowl (I used pyrex) and set it over a few inches of simmering water (basically a double boiler). Stir mixture with wooden spoon making sure to scrape the bottom to prevent burning. Continue heating and stirring until mixture and the egg whites have thickened about 8-10 minutes. Mixture is ready when a scoop placed on cookie sheet will hold its shape without a puddle of syrup forming around it.
• 3. Now take a measuring Tablespoon and scoop a full tablespoon onto the parchment paper about 2" apart of each cookie, (I only got 20 cookies because I filled the Tablespoon pretty good)and place one to two almonds on top. Bake for about 20 minutes watching carefully so that you don't burn the edges. The edges should turn a golden brown and the top part of the cookie should have golden brown on the tips..
• 4. When done... remove cookies once they are slightly cooled from the parchment paper onto a cooling rack or waxed paper as I have done...when cooled completely drizzle with Chocolate mixture.
• 5. Chocolate mixture for topping: In a heavy saucepan put 1 cup of chocolate chip morsels along with 2 T. vegetable oil over low heat until chocolate is melted..stir to combine with the vegetable oil. Drizzle or cover the entire top of the cookie with this chocolate. Cool completely so the chocolate sets up nicely, this takes a while for the chocolate to set up several hours, so don't get discouraged, and now enjoy! These cookies will store well up to 5 days.
• 6. *NOTE: I did not use parchment paper and this is what the cookie sheet looks like trying to scrape the cookie off it without ripping it apart...lesson learned!

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!

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.

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:

• 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.

ALMOND JOY COOKIES

Steps:

• 1. 1. Preheat the oven to 350 degrees and prepare two sheet pans with parchment paper. Set aside.
• 2. 2. In a mixing bowl, cream together the butter and sugar until creamy. 3. Add the eggs and beat until creamy 4. Meanwhile mix together the dry ingredients (flour, baking soda, and salt) in a separate bowl. 5. Add the dry ingredients into the mixing bowl and mix on low speed until you have a thick cookie dough. 5. Add the dry ingredients into the mixbing bowl and mix on low speed until you have a thick cookie dough. 6. Add the coconut, chocolate chips and almonds and mix until well combined.
• 3. 7. Scoop the cookie dough onto the prepared pans, making sure to leave ample room between each, and bake at 350 degrees for about 10 minutes. (When you take the cookies out of the oven they should still be a bit doughy looking in the middle-they will stiffen up). Enjoy

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.

NANNY'S ALMOND JOY COOKIES

Steps:

• 1. Preheat oven 375 degrees
• 2. Lightly grease cookie sheets
• 3. Combine dry ingredients, set aside
• 4. In a large bowl, cream the butter & ugars together. Beat in the eggs until well mixed. Stir in the vanilla. Then add the dry ingredients until wel mixed. Finally add in chocolate chips, coconut & almonds.
• 5. Drop by rounded tablespoonful on to prepared cookie sheet
• 6. Bake 8-10 minutes. Cool on baking sheet for 5 minutes then remove o a wire rack to cool completely

ALMOND JOY DROP COOKIES

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.

ALMOND JOY COOKIES

Steps:

• Preheat your oven to 325F (165C) and line a large cookie sheet with parchment paper.
• In a large bowl, stir together coconut flakes, sweetened condensed milk and vanilla extract until well-combined.
• In a separate bowl (make sure that it is completely clean and dry) combine the egg whites and salt (make sure no yolk gets in with the whites!).
• Using an electric mixer with whisk attachment, beat egg whites until stiff peaks form.
• Gently fold the egg whites into the coconut mixture until ingredients are completely combined.
• Using a 1 1/2 Tablespoon-sized cookie scoop, scoop macaroon mixture into balls and drop onto prepared cookie sheet, placing at least 1" apart.
• Gently nestle a single almond snugly into the top of each coconut mound.
• Transfer to oven and bake on 325F for 20-23 minutes or until tops are just beginning to turn golden brown.
• Allow cookies to cool completely before drizzling with chocolate.
• To prepare chocolate -- chop chocolate bar into small even-sized pieces and place in a small microwave-safe bowl.
• Heat in 20-second increments, (stirring in between) until chocolate is smooth and completely melted.
• Drizzle chocolate over each cooled Almond Joy cookie, then allow chocolate to harden before serving.

SMALL BATCH ALMOND JOY COOKIES

Steps:

• Preheat oven to 375 degrees
• In small bowl whisk to combine flour, baking soda and salt. Set aside.
• Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
• Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 11-13 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.

ALMOND JOY COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• Line a large baking sheet with parchment paper and set aside.
• In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
• Stir until combined.
• Scoop out dough with a cookie scoop onto prepared baking sheet.
• Moisten your fingertips with water and shape into discs. Pat the tops flat.
• Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
• Let cool on baking sheet.
• Store cookies in an airtight container.

ALMOND JOY PUDDING COOKIES

Steps:

• Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
• Whisk together baking soda and flour and set aside.
• Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in chopped almond joy candies.
• Roll into 1" balls and place on your cookie sheets. Bake for 10-12 minutes. Cool slightly before devouring.