Monday, December 15, 2014

Almond Joy Coconut Chocolate Chip Cookies



This year I decided to be a part of The Great Food Blogger Cookie Swap.  I also joined Veronica in her yearly cookie swap as well.  It was a lot of fun getting cookies in the mail.  The kids were excited every time a box came in the mail. 


I made Almond Joy Coconut Chocolate Chip Cookies for my secret bloggers.  It's a recipe I've been hanging on to for quite awhile and I finally found the perfect time to make them. I love almond joys and I was excited to make them into a cookie!




 The kids had fun chopping the candy bars and I think they turned out quite well. As usual, I didn't make the prettiest of cookies but they baked well and tasted delicious.  That's what matters, right?



Almond Joy Coconut Chocolate Chip Cookies
Adapted from Baking and Boys

8 ½ ounces cake flour (2 cups minus 2 tbsp.)
8 ½ ounces bread flour (1 2/3 cups)
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter, room temperature
10 ounces (1 ¼ cups) light brown sugar
8 ounces (1 cup plus 2 tablespoons) granulated sugar
2 large eggs
2 teaspoons vanilla extract
6 ounces (1 cup) dark chocolate chips or chopped chocolate 
11.3 ounces (1 bag of fun size, or the equivalent) of Almond Joy candy bars, roughly chopped
1 cup sweetened, shredded coconut
1/2 cup almond slivers



Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
In bowl with an electric mixer, cream together butter and sugars until light and fluffy, 3-5 minutes.  Add eggs, one at a time, mixing well after each addition.  Add the vanilla and combine.  With mixer on low, add dry ingredients and mix just until combined. Put the mix-ins in the bowl and carefully fold together with rubber spatula just until combined.  You don’t want to overmix the candy bars.  Scoop with a 2 ounce (1/4 cup scoop).  You should get 24 scoops.  Put them on a wax paper lined baking sheet.  Cover with foil and freeze (or refrigerate).
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and put only 5 cookies per sheet.  Bake from frozen for about 12 minutes.     Let them cool on the baking sheet for 5-10 minutes.  

4 comments:

  1. Thanks again for sending these my way! It's always fun to connect with another MN food blogger :c) Plus it was super exciting to get TWO different kinds of cookies to try! Thanks

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  2. This was a perfect pairing ... Almond Joy is my favorite candy bar! :) #fbcookieswap

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  3. Those look insulin worthy Debbi! Hope you have a wonderful holiday season. Hugs!

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