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
- 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
- 1/3 cup sweetened condensed milk 112g
- 1 cup + 2 tablespoons sweetened coconut flakes 95g total)
- 1/4 cup semisweet chocolate chips 45g
- 32 raw almonds Toast them, if desired
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.
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