Almond Joy Cookies Chocolate Macaroon Thumbprint Recipes

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ALMOND JOY MACAROONS



Almond Joy Macaroons image

Almond Joy Macaroons are an easy peasy no-fuss dessert that absolutely heavenly. These macaroons are highly addictive with their chewy coconut centers and chocolate drizzle.

Provided by Alyssa Rivers

Categories     Dessert

Time 30m

Number Of Ingredients 8

2 cups sweetened coconut flakes
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
pinch salt
2 egg whites
1/4 cup semi sweet chocolate chips (melted)
2 tablespoons shaved almonds

Steps:

  • Preheat oven to 350 and line a baking sheet with parchment paper or grease with cooking spray.
  • In a bowl stir together coconut flakes, sugar, vanilla, almond extract, and salt. Add egg whites and mix well. (If you don't have almond extract you can double the vanilla but they will taste less almond-y)
  • Drop tablespoon-sized mounds onto prepared baking sheet 2 inches apart. (You can also use a cookie scoop for this!) Bake 10-15 minutes until golden on the edges. Allow to cool about 10 minutes.
  • Drizzle with melted chocolate and sprinkle with shaved almonds. Chill macarons for about 10 minutes. You can use kitchen scissors to trim the edges if desired. Store in airtight container.

Nutrition Facts : Calories 131 kcal, Carbohydrate 18 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 49 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

ALMOND JOY COOKIES



Almond Joy Cookies image

A friend of mine makesa cookie like this every Christmas and I had to beg for the recipe, she wouldn't share. I decided to give it a go and make my version. These taste just like an Almond Joy candy bar. It's definitely become a favorite. This recipe makes a huge batch of cookies. Depending on the size you make them. You can freeze the dough and have handy when unexpected company or events pop up. This recipe is easy to cut in half. I love the taste of the coconut and have added more to the half batch.

Provided by Vseward Chef-V

Categories     Drop Cookies

Time 20m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon kosher salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds, toasted

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.

Nutrition Facts : Calories 178.6, Fat 9.1, SaturatedFat 4.6, Cholesterol 17.1, Sodium 116.2, Carbohydrate 24.2, Fiber 1.6, Sugar 16.1, Protein 2.6

ALMOND JOY® COOKIES



Almond Joy® Cookies image

These cookies are super moist and chewy. Everyone will love them and they are so easy to make!

Provided by Judi

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 33m

Yield 36

Number Of Ingredients 11

4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups white sugar
1 ½ cups brown sugar
1 ripe banana
4 eggs
1 tablespoon vanilla extract
5 cups chocolate chips
2 cups sweetened flaked coconut
2 cups chopped almonds

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.

Nutrition Facts : Calories 285 calories, Carbohydrate 44.9 g, Cholesterol 20.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 158.7 mg, Sugar 29.2 g

ALMOND-WALNUT THUMBPRINT MACAROONS



Almond-Walnut Thumbprint Macaroons image

These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. Ms. Khalastchy moved from Baghdad to London in the 1970s, but she remembers her mother making cookies like these and then sending them to be baked in the public oven because there was no oven at home then. Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.

Provided by Joan Nathan

Categories     snack, cookies and bars, dessert

Time 8h50m

Yield About 3 dozen cookies

Number Of Ingredients 8

1 3/4 cups/250 grams blanched almonds
1 1/2 cups/125 grams walnuts
1 scant cup/200 grams sugar
1 teaspoon ground cardamom
1 large egg
2 egg whites
1 cup of rose water, optional
1/2 cup good quality raspberry jam, or 1/2 cup shelled pistachios

Steps:

  • Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
  • Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
  • Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
  • Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 6 grams, TransFat 0 grams

ALMOND JOY COOKIES (CHOCOLATE MACAROON THUMBPRINT)



Almond Joy Cookies (Chocolate Macaroon Thumbprint) image

My love of chocolate and my husband's of macaroons resulted in this cookie. An intense chocolate cookie topped with an almond coconut macaroon.

Provided by curly top

Categories     Drop Cookies

Time 20m

Yield 30 serving(s)

Number Of Ingredients 14

1 cup butter
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup cocoa
4 ounces semisweet chocolate, melted
1 teaspoon vanilla
2 eggs
2 cups flour
1 cup shredded coconut
1/2 cup sliced almonds
1/3 cup condensed milk
1/4 teaspoon almond flavoring
1/2 cup semi-sweet chocolate chips, melted
2 teaspoons shortening

Steps:

  • Beat butter, sugar and salt.
  • Add cocoa, melted chocolate and vanilla.
  • Add eggs and beat until creamy.
  • Slowly add flour and blend only until combined.
  • Chill in refrigerator several hours.
  • Meanwhile combine macaroon ingredients by hand in a small bowl.
  • Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.
  • Flatten each ball with your thumb, leaving a depression in the center of each.
  • Fill each depression with 1 tsp of macaroon.
  • Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.
  • Cool completely on wire rack.
  • When cookies are cool.
  • Melt chocolate for drizzle.
  • Add shortening and stir well.
  • Drizzle over cookies.

Nutrition Facts : Calories 176.3, Fat 12, SaturatedFat 7.1, Cholesterol 31.5, Sodium 101.2, Carbohydrate 17, Fiber 1.8, Sugar 8.2, Protein 2.9

CHOCOLATE-ALMOND THUMBPRINT COOKIES



Chocolate-Almond Thumbprint Cookies image

This recipe will complete your cookie tray.

Provided by Joy Howard

Time 2h15m

Yield 3 dozen

Number Of Ingredients 11

2 ¼ cups all-purpose flour, plus more for work surface
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup plus 2 Tbsp. unsalted butter, softened
⅔ cup granulated sugar
1 large egg, at room temperature
¾ teaspoon vanilla extract
1 cup whole raw almonds, finely chopped
12 ounces semisweet chocolate, finely chopped
¾ cup heavy whipping cream
36 whole maraschino cherries with stems, patted dry (from 2 [10-oz.] jars)

Steps:

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together flour, baking soda, and salt in a small bowl. Beat butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, and beat until incorporated. Reduce speed to low, and gradually add flour mixture, one-third at a time, beating just until blended after each addition.
  • Place chopped almonds in a small bowl. Turn dough out onto a lightly floured surface, and knead a few times until dough is smooth and comes together. Scoop a level tablespoon of dough, and roll it into a ball. Roll ball in chopped almonds. Place on prepared baking sheet. Repeat with remaining dough, spacing balls 2 inches apart on baking sheets.
  • Use back of a teaspoon to make a deep indentation in center of each dough ball.
  • Place 1 baking sheet of cookies in refrigerator until ready to bake. Bake remaining baking sheet in preheated oven 8 minutes. Remove from oven, and use teaspoon to redo indentation in center of each ball. Return to oven, and bake until set and lightly golden on bottom, about 6 to 8 minutes. Cool 5 minutes on baking sheet; transfer cookies to a wire rack to cool completely, about 30 minutes. Repeat procedure with remaining baking sheet of cookies.
  • Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan over low until just beginning to bubble around edges, about 2 to 3 minutes. (Do not let cream boil, or it will be too hot for chocolate.) Pour hot cream over chocolate, and let stand 1 minute; whisk until smooth. Refrigerate chocolate mixture, stirring often so mixture cools evenly, about 15 to 20 minutes.
  • Beat chocolate mixture with an electric mixer on medium speed until light and fluffy. Transfer ganache to a piping bag fitted with a star tip. Pipe ganache in indentation in center of each cookie. Top each with a cherry. Refrigerate in an airtight container until ready to serve.

CHOCOLATE THUMBPRINTS II



Chocolate Thumbprints II image

Chocolaty chocolate thumbprint cookies. You need a big glass of milk with these babies.

Provided by Kathy

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 24

Number Of Ingredients 9

1 cup butter
1 cup white sugar
2 eggs, separated
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
48 milk chocolate candy kisses, unwrapped
⅓ cup granulated sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
  • In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 25.4 g, Cholesterol 37.9 mg, Fat 12.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 117.3 mg, Sugar 11.2 g

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