Almond Joy Cookies

These cookies were a big hit all around.  Who doesn't love an almond joy?  I made them for one of my husband's co-workers who is going through radiation and chemo.  She absolutely loves cookies so I thought why not bake something for her. She especially liked these.  My family enjoyed them as well.  I am adding a photo I took of the dough before I baked them but I can't be sure if the photo of the baked cookies is the Mrs. Wakefield's Chocolate Chips or these cookies.

Almond Joy Cookies

Yield: 60 cookies

-1 cup unsalted butter, softened
-1 ½ cups white sugar
-2 eggs
-2 ¼ cups flour
-1 tsp baking soda
-1 tsp salt
-2 ½ cups sweetened shredded coconut
-1 ½ bags chocolate chips (3 cups)
-2 cups peeled, slivered almonds

1) Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.

2) In a mixing bowl, cream together the butter and sugar until creamy.

3) Add the eggs and beat until creamy

4) Meanwhile mix the dry ingredients together in a separate bowl.

5) Add the dry ingredients to the mixing bowl and stir until you have thick cookie dough.

6) Add the coconut, chocolate chips and almonds and mix until well combined.

7) Scoop the cookies onto the sheet pans and bake at 350 for about 10 minutes. (when you take the cookies out they should still be a bit doughy looking in the middle- they will stiffen up).

Enjoy!

The Creative Cook

Coconut Banana Bread with Lime Glaze

I can't believe that I am posting ANOTHER banana bread recipe but I do often have bananas that get over-ripe in my house.  If I buy fruit, it goes bad but the snacks never do.  Oh well...  This recipe turned out really yummy.  This banana bread is very summery and tropical with the coconut and the lime.


Believe it or not, I had to leave the bread in the oven for an extra half hour beyond the recommended baking time.  You would think that after I have baked about 30 or more banana breads in my oven I would have figured that out.  But I never thought that I would have to bake anything that much longer than the recipe states.  I always wondered why my banana bread would sink.  Obviously, I didn't bake it long enough!   

Coconut Banana Bread with Lime Glaze

Ingredients:

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened (1/2 stick)

2 large eggs

1-1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt or sour cream

3 tablespoons dark rum or apple juice

1/2 teaspoon vanilla extract

1/2 cup coconut

1 tablespoon coconut

Cooking spray

Glaze:

1 tablespoon coconut

1/2 cup powdered sugar

1-1/2 tablespoons fresh lime or lemon juice

Preparation:

• Preheat oven to 350°.
• Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
• Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
• Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.