These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi sweet chocolate and sliced almonds.
I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers.
When defrosting take them out of the containers frozen and place on serving trays or platters uncovered.
Never allow them to defrost in the plastic and the containers.
The condensation that builds in there will ruin the cookies!
By Chef 420
I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers.
When defrosting take them out of the containers frozen and place on serving trays or platters uncovered.
Never allow them to defrost in the plastic and the containers.
The condensation that builds in there will ruin the cookies!
By Chef 420
Ingredients:
1 1/8 cups A/P flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Cannabis butter (softened)
1/4 cup butter (softened)
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups semi sweet chocolate chips
2 cups sweetened coconut flakes (shredded coconut)
3/4 cup sliced almonds-save 24 large almond slices for later
1 1/8 cups A/P flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Cannabis butter (softened)
1/4 cup butter (softened)
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups semi sweet chocolate chips
2 cups sweetened coconut flakes (shredded coconut)
3/4 cup sliced almonds-save 24 large almond slices for later
Directions:
#1. Read My Cookie Making Tips&Tricks for the perfect cookies
Preheat oven to 375 degrees
In small bowl whisk to combine flour, baking soda and salt. Set aside dry mixture*.
Using mixer cream butters and sugars.
Add vanilla and egg and mix just until incorporated.
Slowly blend the dry mixture* into the creamed mixture.
Stir in chocolate chips, 1 cup coconut flakes and sliced almonds.
Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto the other half of the shredded coconut,
roll to cover, and place on parchment covered cookie sheets, firmly place a nice large slice of almond on top of each cookie ball.
Bake for 9-12 minutes.
Allow to cool for ten minutes before moving to cookie cooling racks.
Preheat oven to 375 degrees
In small bowl whisk to combine flour, baking soda and salt. Set aside dry mixture*.
Using mixer cream butters and sugars.
Add vanilla and egg and mix just until incorporated.
Slowly blend the dry mixture* into the creamed mixture.
Stir in chocolate chips, 1 cup coconut flakes and sliced almonds.
Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto the other half of the shredded coconut,
roll to cover, and place on parchment covered cookie sheets, firmly place a nice large slice of almond on top of each cookie ball.
Bake for 9-12 minutes.
Allow to cool for ten minutes before moving to cookie cooling racks.
Notes
Makes 24 cookies
Makes 24 cookies
