Friday, January 1, 2016

Almond Joy Cookies

Every year my best friend has a cookie exchange party right before Christmas.  I love to try new recipes for this event.  A friend from work mentioned maybe I'd like to try Almond Joy cookies, and I thought that was a fantastic idea.
An Almond Joy candy bar has a coconut based center with an almond or two on top, coated in chocolate. I looked for a recipe, but couldn't find one I liked. The recipes I found all had the elements of the candy bar mixed into the cookie.  I did not want them mixed in, so I decided to make a more layered version of an Almond Joy cookie.  I used a chocolate chip cookie base, but took out the chocolate chips, and added coconut extract and shredded coconut. I then created a soft chocolate, spread it on the cookies, and sprinkled sliced almonds on top.  The look and taste was well achieved! The recipe is as follows.

Almond Joy Cookies


Cookie base:
1 cup (2 sticks) butter, room temperature
3/4 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
2-1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded coconut

2 cups chocolate chips (I used semi-sweet, but milk would be more in keeping with an Almond Joy.)
1/4 cup butter
1 cup sliced almonds
Now these are for topping the cookie, of course, so the amounts may vary depending on how much you actually put on top of each cookie.

Preheat oven to 375˚F.
In a mixing bowl, cream sugars, and 2 cups butter, room temperature, until fluffy.  Crack eggs into a seperate bowl (to avoid getting shells into your cookies), and add to butter/sugar mix along with vanilla and coconut extracts. Mix thoroughly.  Combine flour, salt, and baking soda; added to butter mixture.  Mix just until combined. Add coconut and mix gently until incorporated.  Do not over mix.

Scoop cookies onto a baking sheet.  Bake in preheated oven 10-12 minutes or until golden brown.
Melt chocolate chips and butter in a microwave safe dish, 30 seconds at a time, stirring in between. Do not over heat, as chocolate burns easily.
When the cookies are done, and cooled, spread the chocolate mixture over each cookie; sprinkle with sliced almonds.

I don't have a yield for this recipe, because it truly depends on the size of cookie you make. I actually made several sizes of cookies.  It probably makes about 3 dozen average sized cookies.

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