Almond Joy Cocktail Recipes

ALMOND JOY® COCKTAIL

Steps:

• Fill 1/2 a cocktail shaker with ice; pour in amaretto, cream of coconut, creme de cacao, and cream. Cover shaker and shake; strain into a glass.

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 MARTINI

Steps:

• Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass.

ALMOND JOY BARS

Steps:

• Melt margarine,stir in sugar and graham crackers until all worked in together.
• Pat in the bottom of a 9x13 pan.
• Bake in a 350 degree oven for 10 minutes.
• while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk.
• I usually chop the almonds up as the bars cut easier when they are chopped rather than left whole, but that is a personal choice.
• When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling.
• Bake the bars for 20 minutes or until light golden brown.
• Once you take the bars out of the oven, I turn my oven off, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife.
• I have found over the years that scoring the bars while the chocolate is still soft, helps when cutting the bars after they have cooled. Other wise when you cut the cooled bars, they don't seem to cut cleanly and neatly. I also cut them into tiny bite size pieces, they are very rich and by cutting them small, they go alot further.

ALMOND JOY CANDIES

Steps:

• Toast the almonds in the oven at 400°F just till they are warm and you can start to smell them (3-5 min); set aside.
• Bring the Karo to a boil and add the coconut, remove from heat and add extract.
• Place in fridge till firm.
• Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer).
• Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
• Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set.
• Store in a airtight container.