Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped almonds
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and mix until combined.
6. Gradually add the flour mixture and mix until just combined.
7. Stir in the coconut, almonds, and chocolate chips.
8. Drop the dough by the tablespoonful onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per cookie):
Calories: 170
Fat: 9 g
Carbohydrates: 19 g
Protein: 2 g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the butter, you can use coconut oil or vegan butter.
- For the sugar, you can use coconut sugar or maple syrup.
- For the eggs, you can use flax eggs or applesauce.
- For the coconut, you can use chopped walnuts or pecans.
Variations:
- For a chocolatey twist, add 1/4 cup cocoa powder to the flour mixture.
- For a crunchy texture, add 1/4 cup chopped peanuts to the dough.
- For a tropical twist, add 1/4 cup chopped dried pineapple to the dough.
Tips and Tricks:
- Make sure the butter is softened before mixing with the sugar.
- Don’t overmix the dough or the cookies will be tough.
- For a chewy texture, bake the cookies for a few minutes less.
Storage Instructions:
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a preheated 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with a drizzle of melted chocolate and a sprinkle of chopped almonds.
Garnishes:
- Chopped almonds
- Melted chocolate
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Ice cream
Troubleshooting Advice:
- If the cookies are too dry, add a few tablespoons of milk to the dough.
- If the cookies are too soft, bake them for a few minutes longer.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands before handling any ingredients.
Food History:
Almond Joy Sandies are a modern twist on the classic Almond Joy candy bar. The original candy bar was invented in 1946 by the Peter Paul Candy Manufacturing Company.
Flavor Profiles:
These cookies are sweet, nutty, and chocolatey with a hint of coconut.
Serving Suggestions:
Serve these cookies as a dessert or snack with a glass of cold milk.
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Taste: Coconutty, Sweet, Nutty, Chocolatey, Almondy