If you like coconut, you're going to enjoy this thoroughly. if you don't have an electric beater, it's not a problem, you can only need to whisk the batter well!!!! It's all baking, mix them up, and pop 'em in the oven without beating. I know you would like these soft, spongy, melt-in-your-your-mouth cookies!
My father is a huge coconut fan. He adores everything made with coconut: coconut cream pie, coconut macarons, and, of course, these simple Almond Joy Cookies. These gooey-and-gooey cookies are super simple to prepare and serve to perfection.
There's no doubt that these filled Almond Joys could snatch the spotlight on every Christmas cookie tray, or from any participant in a cookie swap meet.
Incredibly delectable chewy and subtly-flavored Almond Cookies This rich almond cookie is going to make you think about your childhood sweets. I find these kinds of candies the right combination of coconut, dark chocolate, and sliced almonds appealing. They can even be processed in advance and frozen! If you want your cookies to have a kick of coconut and a taste of cocoa, this is the one for you.
INGREDIENTS NEEDED:
• 230 grams.Of Butter.
• White sugar; we need around 300 grams.
• Brown sugar; 200 to 250 grams is enough.
• Eggs, I used 4 large-sized.
• A large spoon.Of Vanilla flavoring.
• Four cups and a half Of all-purpose Flour.
• 2 small spoons.Of Baking soda.
• 1 small spoon.Of Salt.
• 5 Cups.Of Chocolate chips.
• 2 Cups.Of sweetened Coconut.
• 2 Cups.Of chopped Almonds
DIRECTIONS:
• Step 1 – To begin, I turned the oven to 375 degrees Fahrenheit to preheat, and lightly greased cookie sheets.
• Step 2 – Then, I mixed all dry ingredients in a large mixing bowl, and set them aside for later.
• Step 3 – In another mixing bowl, I creamed the butter with both sugars, white and brown using an electric mixer.
• Step 4 – After that, I added the eggs one after one, beating well with each addition, and I stir in the vanilla flavoring and beat for one minute.
• Step 5 – Following that, I poured the dry ingredients over this mixture and beat again for few seconds until I had an incorporated mixture.
• Step 6 – At this step, it was time for adding the chocolate chips, sweetened coconut, and chopped almonds, and I mixed using a whisk to combine all ingredients together.
• Step 7 – And I spooned the dough onto the prepared cookie sheets in rounded tablespoonfuls.
• Step 8 – And finally, I baked for about 8 to 10 minutes. And I let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool entirely.
THESE ALMOND JOY COOKIES ARE ALL YOU'VE EVER WANTED IN A LOW-CARB CHOCOLATE CHIP COCONUT COOKIE, SO GIVE THIS EASY WEEKNIGHT DESSERT A QUICK TRY!! I HOPE YOU'LL ENJOY IT!!!
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