Almond Joy Cookies (Chocolate Coconut Thumbprints)
This Almond Joy Cookies recipe starts with light and airy chocolate thumbprint cookies filled with coconut and sweetened condensed milk. Top each one with an almond and a drizzle of melted chocolate for that candy bar flavor in a homemade cookie! These chocolate coconut cookies are a delicious addition to holiday cookie trays, cookie exchanges, or an afternoon treat.
Servings: 45 cookies
Calories: 130kcal
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons milk
- 2 ¼ cups sweetened coconut
- ¾ cup sweetened condensed milk
- 45 almonds
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 400°.F Coat a sheet pan with cooking spray or shortening, or line it with parchment paper.
- Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.2 ½ cups all-purpose flour, ¼ cup cocoa, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, with an electric mixer, cream butter and brown sugar until fluffy. Beat in egg and vanilla. Add flour mixture and beat until combined. Beat in milk.1 cup butter, ¾ cup brown sugar, 1 egg, 1 teaspoon vanilla, 2 tablespoons milk
- Drop dough by rounded teaspoonfuls onto the prepared sheet pan. Use the back of a small, round measuring spoon to gently press an indentation into the center of each cookie. Bake for 8–10 minutes, until set. Immediately after baking press the indentations again. Transfer to a wire rack to cool completely.
- In a small bowl mix coconut and milk. Top each cookie with a spoonful of the coconut mixture. Top with an almond.2 ¼ cups sweetened coconut, ¾ cup sweetened condensed milk, 45 almonds
- Microwave the chocolate chips in a small microwave-safe bowl for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until completely melted. Transfer the melted chocolate to a zip-top bag, snip off a tiny corner, and drizzle over the cookies.½ cup semisweet chocolate chips
Notes
A melon baller’s rounded back can be used instead of a small, round measuring spoon to make the indentations.
Use two teaspoons to add the coconut filling: one to scoop and the other to slide it into each indentation.
Store in an airtight container in the refrigerator for 3–4 days.
To freeze, arrange cooled, topped cookies in a single layer on a parchment-lined baking sheet. Freeze until firm, about 1–2 hours, then transfer to an airtight container and freeze for up to 3 months. Keep in a single layer to protect the chocolate drizzle. Thaw on the counter or in the refrigerator and handle gently.
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Nutrition
Serving: 1cookie | Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 78mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 142IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg