Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups sweetened shredded coconut
- 1 cup chopped almonds
- 1 cup semi-sweet chocolate chips
Special Equipment Needed:
- 2 large mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter, granulated sugar, and light brown sugar until light and fluffy. Add the almond extract and vanilla extract and mix until combined.
4. Add the eggs one at a time, mixing until combined.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the coconut, almonds, and chocolate chips.
7. Drop by rounded tablespoons onto the prepared baking sheets.
8. Bake for 10-12 minutes, or until lightly golden brown.
9. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350 degrees F
Serving Size: Makes about 2 dozen cookies
Nutritional Information:
Calories: 180 per cookie
Fat: 10g
Carbohydrates: 20g
Protein: 2g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or shortening.
- Granulated sugar: Can be substituted with coconut sugar or brown sugar.
- Almond extract: Can be substituted with vanilla extract.
- Coconut: Can be substituted with chopped walnuts or pecans.
- Chocolate chips: Can be substituted with white chocolate chips or butterscotch chips.
Variations:
- Add 1/4 teaspoon ground cinnamon for a hint of spice.
- Add 1/2 cup of dried cranberries for a tart flavor.
- Substitute the almonds with macadamia nuts for a tropical twist.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Use a cookie scoop to ensure all cookies are the same size.
- For a chewier cookie, bake for 8-10 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350 degree F oven for 5 minutes.
Presentation Ideas:
- Serve on a platter with a variety of other cookies.
- Place in a decorative tin or jar as a gift.
Garnishes:
- Sprinkle with powdered sugar.
- Drizzle with melted chocolate.
Pairings:
- Serve with a glass of cold milk.
- Enjoy with a cup of hot coffee or tea.
Suggested Side Dishes:
- Serve with a scoop of vanilla ice cream.
- Enjoy with a bowl of fresh fruit.
Troubleshooting Advice:
- If cookies are too dry, add a tablespoon of milk to the dough.
- If cookies are too crumbly, add an extra egg.
Food Safety Advice:
- Store in an airtight container at room temperature.
- Discard any cookies that have been left out for more than 2 hours.
Food History:
Almond Joy cookies are a modern take on the classic candy bar of the same name. The original candy bar was created in 1946 by the Peter Paul Candy Manufacturing Company.
Flavor Profiles:
Almond Joy cookies have a sweet and nutty flavor, with hints of coconut and chocolate.
Serving Suggestions:
- Serve as an after-dinner treat.
- Enjoy as a snack with a cup of coffee or tea.
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Taste: Sweet, Nutty, Chocolatey, Coconutty, Creamy