Close
Ingredients
| salted butter: 1 cup |
| granulated sugar: 1/2 cup |
| salt: 1/2 tsp |
| unsweetened cocoa powder (sifted): 1/2 cup |
| semisweet baking chocolate squares: 4 oz (melted) |
| vanilla extract: 1 tsp |
| eggs: 2 |
| all-purpose flour (unsifted): 2 cups |
| coconuts (shredded): 1 cup |
| almonds (sliced): 1/2 cup |
| canned condensed milk: 1/3 cup |
| almond extract: 1/4 tsp |
| semisweet chocolate chips (chips): 1/2 cup (melted) |
| multipurpose shortening: 2 tsp |
Almond Joy Cookies (Chocolate Macaroon Thumbprint)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
30 serving(s)
Tags
- Beat butter, sugar and salt.
- Add cocoa, melted chocolate and vanilla.
- Add eggs and beat until creamy.
- Slowly add flour and blend only until combined.
- Chill in refrigerator several hours.
- Meanwhile combine macaroon ingredients by hand in a small bowl.
- Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.
- Flatten each ball with your thumb, leaving a depression in the center of each.
- Fill each depression with 1 tsp of macaroon.
- Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.
- Cool completely on wire rack.
- When cookies are cool.
- Melt chocolate for drizzle.
- Add shortening and stir well.
- Drizzle over cookies.