Almond Joy in cookie form!!!

These are SOOO good! I made a batch and only got 2 before the boys got to them and Justin took the rest to work with hin the next morning. I guess they were a hit because I have been asked to make more. Haha.

I hope you enjoy them as much as we did!


INGREDIENTS
3/4cup Fisher® Roasted and Salted Almonds
1 1/2cups coconut
1/2cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
1package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1/3cup Hershey’s® baking cocoa
1/3cup Hershey's® milk chocolate baking chips


DIRECTIONS
1.Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.


2.Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.3.For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.



4.Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

5.In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 second, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

Recipes & bottom photo from Pilsbury.com