Almond Joy Thumbprint Cookies
Rich, brownie-like cookies topped with a sweet coconut filling, whole almonds and melted chocolate. Made with refrigerated cookie dough so they're super easy to put together!
Servings 32 cookies
Calories 122kcal
Ingredients
- 1 roll refrigerated sugar cookie dough I used Pillsbury 16.5 ounces package
- 4 ounces semi-sweet chocolate chips, melted, cooled 10 minutes 113g
- 2 tablespoons all purpose flour
- ⅓ cup sweetened condensed milk 112g
- 1 cup + 2 tablespoons sweetened coconut flakes 95g total)
- ¼ cup semisweet chocolate chips 45g
- 32 raw almonds Toast them, if desired
Instructions
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
- In large bowl, break up cookie dough. Stir or knead in melted baking chocolate and flour until well blended. Divide dough in half; wrap each half in plastic and refrigerate for 30 minutes.
- Shape chilled dough into 32 balls. Place balls 1 inch apart on prepared cookie sheets.
- Bake 10 to 12 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon. Cool until set, about 30 minutes.
- Meanwhile, mix together milk and coconut. Drop heaping teaspoonfuls onto cooled cookies. Top each cookie with an almond.
- In a small microwavable bowl, microwave chocolate chips on high for 1 minute. Stir until smooth. Pour into a plastic resealable bag. Cut a tiny corner off and drizzle chocolate over cookies. Let the chocolate set for about 30 minutes before serving. Store extra cookies covered in the refrigerator up to 1 week.
Nutrition
Calories: 122kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 55mg | Potassium: 78mg | Fiber: 1g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg