Almond Joy Cookies (Chocolate Macaroon Thumbprint)

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READY IN: 20mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butter
  • 12
    teaspoon salt
  • 12
    cup cocoa
  • 4
    ounces semisweet chocolate, melted
  • 1
    teaspoon vanilla
  • 2
    cups flour
  • Macaroon topping
  • 1
    cup shredded coconut
  • 12
    cup sliced almonds
  • 13
    cup condensed milk
  • 14
    teaspoon almond flavoring
  • Chocolate drizzle
  • 12
    cup semi-sweet chocolate chips, melted
  • 2
    teaspoons shortening
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DIRECTIONS

  • 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.
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