love Love LOVE Almond Joy candy bars. So much so that I buy bags of them every Halloween knowing full well that it’s not a favorite amongst trick-or-treaters and knowing full well that there’ll be a ton left over for me. As candy goes, I can’t think of a more perfect combination…creamy coconut, sweet milk chocolate and whole crunchy roasted almonds. There’s nothing better, really, except this cookie.
Wow. They are packed with coco-nutty flavor and the magical power to turn a gloomy day bright.
I’ve had this recipe for years, and I’ve seen it on the web, but here’s my take:
ALMOND JOY COOKIES
- 1/4 cup butter
- 1/4 cup Crisco shortening
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup sweetened coconut
- 1 cup chopped roasted almonds
Pre-heat oven to 375 degrees. Place 1 cup whole almonds on a baking sheet and toast in oven for 8 - 10 minutes. Remove from oven and cool. Cut each almond in half
Combine dry ingredients; set aside.
In a large bowl, cream together butter, shortening and sugars. Beat in the eggs, one at a time, and stir in extracts. Stir in the dry ingredients until well mixed, then stir in chocolate chips, coconut and almonds. (Note: you may have to blend it together with your hands, because the mixture tends to be crumbly).
Form into large rounded balls using a 1 1/2" diameter cookie scoop. Place on an ungreased cookie sheet, and flatten tops slightly
Bake for 8 - 10 minutes. Cool on baking sheet for 5 minutes before removing to wire rack.
Yield: 38 large cookies.
Give these cookies a go… they’ll make every minute you spend on the treadmill well worth the effort!