Coconut Almond Joys Recipes Recipes Recipe For Chicken

ALMOND CHOCOLATE COCONUT COOKIES I

Steps:

• Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
• Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

COCONUT (ALMOND) JOYS

Steps:

• Combine melted butter, sugar and coconut and mix well.
• Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
• Flatten each ball slightly by making an indentation in the center with thumb or finger.
• Fill centers with melted chocolate.
• Place an almond half or sliver on top, if desired.
• Chill until firm and store in refrigerator.

ALMOND JOY PIE - EASY COCONUT PIE WITH CHOCOLATE AND NUTS

Steps:

• Preheat oven to 350 degrees.
• Place butter in a large microwave-safe bowl and microwave until butter is melted. Let butter cool.
• Add flour to butter and whisk to combine.
• Add the granulated sugar to the bowl and whisk to combine.
• Add the egg and whisk.
• Next, add the sweetened coconut, whole milk, and vanilla extract. Whisk to combine.
• Prepare the crust but placing half the nuts inside the crust and top the nuts with half the milk chocolate chips.
• Pour the coconut mixture into the crust.
• Bake @ 350 degrees for 40 - 45 minutes or until the pie is set.
• Melt the remaining chocolate chips and drizzle the chocolate over the pie top.
• Top with the remaining nuts.

COCONUT JOYS

Steps:

• 1. Soften butter, but do not melt. Beat in powdered sugar, then coconut.
• 2. Take rounded teaspoons, roll into balls and put on wax paper. Push a small dent into the tops with your finger.
• 3. Melt chocolate squares and fill dents with chocolate. Refrigerate.
• 4. *I like to pour melted chocolate into a ziploc bag with the corner snipped off to "pipe" the chocolate onto the cookies.

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE

Steps:

• Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
• Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
• Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
• Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!