Coconut Almond Chocolate Cookies (Almond Joy)
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Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 83.3
- Total Fat: 5.2 g
- Cholesterol: 5.2 mg
- Sodium: 31.4 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.1 g
View full nutritional breakdown of Coconut Almond Chocolate Cookies (Almond Joy) calories by ingredient
Introduction
I made these for Christmas season 2016 and they are a definite repeat. Kind of like an almond joy, but with dark chocolate which I prefer. Makes 36 small size cookies. I made these for Christmas season 2016 and they are a definite repeat. Kind of like an almond joy, but with dark chocolate which I prefer. Makes 36 small size cookies.Number of Servings: 36
Ingredients
-
1 cup Coconut, shredded sweetened
100 grams of chopped dark chocolate
1/2 cup sliced almonds
1/2 cup Coconut Oil (or shortening)
3/4 cup Granulated Sugar
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
1/2 tsp kosher salt
1 cup Flour, white
1/2 tsp Baking Powder
Directions
Preheat oven to 325 degrees. Line cookie sheets with bakers parchment or use non-stick baking mats.
Mix together the flour salt and baking powder and set aside.
Cream the coconut oil or shortening and the sugar until light and fluffy. Really work this well at this stage. Then add the egg and vanilla and mix well. Add flour mix, and beat just to incorporate together. Add in chocolate, coconut and almonds. Using small cookie scoop drop onto lined cookie sheets, leaving about an inch and a half between the cookies, as they will spread. Bake about 12 to 15 minutes, until lightly brown. Cool on cookie sheet, then place on racks to completely cool before storing in airtight container.
Serving Size: 36 small cookies
Number of Servings: 36
Recipe submitted by SparkPeople user SISSYFEB48.
Mix together the flour salt and baking powder and set aside.
Cream the coconut oil or shortening and the sugar until light and fluffy. Really work this well at this stage. Then add the egg and vanilla and mix well. Add flour mix, and beat just to incorporate together. Add in chocolate, coconut and almonds. Using small cookie scoop drop onto lined cookie sheets, leaving about an inch and a half between the cookies, as they will spread. Bake about 12 to 15 minutes, until lightly brown. Cool on cookie sheet, then place on racks to completely cool before storing in airtight container.
Serving Size: 36 small cookies
Number of Servings: 36
Recipe submitted by SparkPeople user SISSYFEB48.
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