Almond Joy Cake Mix 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 CAKE MIX COOKIES

Steps:

• Preheat Oven 350°
• In a large mixing bowl, combine cake mix and oil and eggs - beat well with electric mixer
• Stir in chocolate chips, coconuts, and almonds
• Chill dough for 1-2 hrs in the refrigerator
• Drop dough on to ungreased cookie sheet in round balls (heaping tsp)
• Bake 8-10 minutes or until done
• Cool and serve (or serve warm with milk ) YUM
• Can be stored in an airtight container for 5-7 days

ALMOND JOY CAKE MIX COOKIES RECIPE!

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
• Stir in Milk Chocolate Chips, Flaked Coconut, and Sliced Almonds, mix well with large spoon.
• Chill dough in refrigerator for 1 hour.
• Drop onto ungreased non-stick Cookie Sheet in rounded balls.
• Bake for approx. 7 - 9 minutes, or until done.
• Cool cookies on wire racks, and ENJOY!

ALMOND JOY CAKE MIX COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, eggs, and oil in a large bowl.
• Stir in chopped candies or combined substitute of almond slivers, coconut flakes, and chocolate chips.
• Measure out using 1 inch cooking scoop and roll into balls. Place onto parchment lined baking sheet.
• Bake for approc. 7-9 minutes or until done.
• Cool cookies on racks and Enjoy.

CAKE MIX SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, mix together cake mix, eggs and oil until well combined.
• Roll into 1-inch balls and place on a baking sheet lined with parchment paper.
• Bake for 9-11 minutes, or until slightly golden. Let 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 CAKE

Steps:

• Prepare cake mix according to cake mix instructions and bake in a 9x13" pan or a 9x13" brownie pan. You may also substitute a brownie mix for the cake mix.
• Ten minutes before the cake or brownies are done, cook butter, sugar, evaporated milk, and marshmallows for 10 minutes.
• Remove from heat and mix in coconut and almonds.
• Pour over cake while still warm.
• Cool.
• Frost with any dark chocolate frosting (make your own homemade frosting or use store bought).

ALMOND JOY CAKE

Steps:

• Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

ALMOND JOY® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
• Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
• Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
• Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
• Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

EASY ALMOND JOY COOKIES RECIPE

Steps:

• Preheat oven to 325 degrees.
• Line baking sheet with parchment paper.
• In a large bowl, mix together coconut, condensed milk, sour cream, heavy cream and vanilla.
• Spoon out dough with a small ice cream scoop or spoon. Put on parchment lined cookie sheet. Bake for 17-18 minutes. Remove from oven and let cool.