Coconut Almond Joy Cookies Recipe Recipe For Shrimp

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ALMOND JOY COOKIES - JUST 4 INGREDIENTS!



Almond Joy Cookies - Just 4 Ingredients! image

These easy Almond Joy Cookies take just four ingredients and don't even require a mixer! No beating, no chilling, just mix 'em up and throw 'em in the oven EASY! You're going to love these ooey gooey fabulous cookies!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 17m

Number Of Ingredients 4

1 14 oz bag sweetened coconut flakes
2 cups semi-sweet chocolate chips
2/3 cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
1 14 oz can sweetened condensed milk (regular or fat-free works)

Steps:

  • Preheat the oven to 325F.
  • Line a large baking sheet with parchment paper and set aside.
  • In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
  • Stir until combined.
  • Scoop out dough with a cookie scoop onto prepared baking sheet.
  • Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
  • Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
  • Let cool on baking sheet.
  • Store cookies in an airtight container.

COCONUT JOY COOKIES



Coconut Joy Cookies image

Chewy coconut cookies chock full of chocolate chips and crunchy chocolate almond candy pieces.

Provided by CookinBug

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 25m

Yield 18

Number Of Ingredients 14

½ cup unsalted butter, softened
½ cup white sugar
¼ cup light brown sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon coconut extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips
½ cup chocolate coated coconut and almond candy pieces (such as Hershey®'s Almond Joy® Pieces)
1 cup flaked coconut
¼ cup chocolate coated coconut and almond candy pieces (such as Hershey®'s Almond Joy® Pieces)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream together the butter, white sugar, and brown sugar until fluffy.
  • Beat in the egg, vanilla extract, and coconut extract.
  • Combine both amounts of flour, baking soda, and salt in a separate bowl; mix into the butter mixture until just combined.
  • Fold in the chocolate chips, 1/2 cup almond candy pieces, and flaked coconut until evenly distributed.
  • Roll the dough into walnut-sized balls and place 3 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until the edges become golden brown, 9 to 11 minutes.
  • Immediately after removing from the oven, press a few of the remaining 1/4 cup almond candy pieces into each cookie decoratively.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 24.5 g, Cholesterol 25 mg, Fat 10.2 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 6.6 g, Sodium 119.3 mg, Sugar 11.6 g

COCONUT JOYS



Coconut Joys image

If you like coconut, you'll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. -Flo Burtnett, North Gage, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 5

1-1/2 cups sweetened shredded coconut
1 cup confectioners' sugar
1/4 cup butter, melted
1 ounce milk chocolate, melted
2 tablespoons chopped pecans

Steps:

  • In a large bowl, combine the coconut, confectioners' sugar and butter. Form into 1-in. balls. , Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans. Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator.

Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.

ALMOND JOY COCONUT MACAROONS



Almond Joy Coconut Macaroons image

Crispy and chewy. These Chocolaty Almond Joy Coconut Macaroons are a cross between a piece of Almond Joy candy and a cookie. What's not to love?

Provided by Renee Goerger

Categories     Dessert - Cookies

Time 40m

Number Of Ingredients 18

1 bag (14 ounces) sweetened shredded coconut
1 can (7 ounces) sweetened condensed milk (NOT evaporated milk)
1 teaspoon pure almond extract
2 large egg whites
¼ teaspoon kosher salt
8 ounces semi-sweet chocolate chips
1½ teaspoons espresso powder
½ cup finely chopped slivered almonds
2 baking sheets with parchment paper
2 tablespoons or a tablespoon small melon scoop
2 large bowls
wooden spoon
rubber spatula
electric hand mixer
cooling rack
medium size microwave-safe bowl (for melting chocolate)
nut chopper (optional)
kitchen timer

Steps:

  • Preheat oven to 325-degrees Fahrenheit.
  • Mix the coconut and sweetened condensed milk in a large bowl until combined. Set aside.
  • In another large bowl, use the hand mixer to whip the egg whites on high until stiff peaks form.
  • Add the whipped egg whites into the coconut mixture and use a rubber spatula to gently fold the egg whites into the coconut mixture until thoroughly combined.
  • Use two tablespoons or a small melon scoop to drop the macaroon dough onto parchment-lined baking sheets, spacing about 1" apart.
  • Bake the macaroons in a preheated oven for approximately 25 minutes or until the cookies are lightly golden brown.
  • Remove the baking sheets to a cooling rack and cool completely.
  • Meanwhile, melt the chocolate chips on medium-low power in a microwave until melted. *NOTE - it is best to do this in 30 seconds intervals, stirring after each interval, until the chocolate is creamy. Trying to heat the chocolate too fast will harden the chocolate instead of turning it into a creamy consistency.
  • Stir in the espresso powder to the melted chocolate.
  • Once the cookies are cooled, dollop 1 teaspoon of melted chocolate on top of each cookie and sprinkle liberally with the chopped almonds.

Nutrition Facts : ServingSize 1 serving, Calories 70 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 30 mg, Fiber 1 g, Sugar 4 g

COCONUT ALMOND COOKIES



Coconut Almond Cookies image

My mother-in-law passed this recipe along to me several years ago and I have been making it regularly. Absolutely delicious!

Provided by Laurie Thompson

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 22m

Yield 36

Number Of Ingredients 8

1 cup butter, softened
1 ½ cups white sugar
1 egg
2 tablespoons water
1 teaspoon almond extract
2 ½ cups sifted all-purpose flour
¾ teaspoon baking powder
½ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together butter and sugar until smooth. Beat in the egg, water and almond extract. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in coconut. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten with a floured fork.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly browned on the bottom. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 116.1 calories, Carbohydrate 15.5 g, Cholesterol 18.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 48.9 mg, Sugar 8.7 g

COCONUT SHRIMP WITH SPICED SWEET POTATO MASH AND ALMOND JOY BUTTER



Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter image

Provided by Jyll Everman

Time 55m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil, for frying
2 large sweet potatoes, peeled and cubed into 1-inch pieces
1 cup Almond Joy pieces
1 cup Japanese breadcrumbs (known as panko)
1/2 cup shredded coconut
Salt and freshly ground black pepper
10 large shrimp, peeled and deveined
2 eggs, beaten
1 stick butter, softened
1/2 cup almonds, roasted and sliced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
1/2 cup heavy cream

Steps:

  • Fill a pot filed with several inches of vegetable oil and heat to 350 degrees F.
  • In a pot of boiling water, add the sweet potatoes and cook until tender, about 20 minutes. While the potatoes are cooking, start the shrimp. Grind the Almond Joy pieces in a food processor until finely chopped. In a bowl, add half of the candy, the breadcrumbs, coconut, and a pinch of salt and pepper. Pat the shrimp dry, dip in the egg and then in the coconut mixture. Set aside. For the compound butter, mix the rest of the candy with the softened butter, almonds and sprinkle with salt and pepper. Drain the sweet potatoes and mash with the smoked paprika, cinnamon, cayenne and heavy cream. Season with salt and pepper. Hold warm over low heat. Fry the shrimp until golden brown, 3 to 4 minutes. To serve, place a spoonful of the sweet potato mash on a plate, top with 3 pieces of the shrimp and serve the Almond Joy butter on the side.

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