I made these little balls of yummy goodness for a family gathering. They were a huge hit! I followed this recipe and added a chocolate drizzle to each cookie, for a little something extra.
One piece of advice: make sure to use the parchment paper. If you don’t, chances are the cookies will stick to the bottom of the pan and burn before they can cook all of the way through. If you’re looking for an alternative to the parchment paper, use mini or regular cupcake liners (depending on how big you want them to be)!
Definitely give this recipe a try! Let me know how it goes!
A L M O N D J O Y C O O K I E S
- 1 14oz can – sweetened condensed milk
- 1 14oz bag – sweetened coconut flakes
- 2/3 cup – chopped almonds
- 2 cups – semi-sweet chocolate chips
- 1 cup – semi-sweet chocolate chips (for melting – optional)
Preheat your oven to 350℉ and line a large baking sheet with parchment paper.
In a large bowl, mix chocolate chips (2 cups), condensed milk, coconut flakes, and almonds, and stir until combined.
Scoop out dough onto cookie sheet and bake for 12-15 minutes (depending on your oven), until the flakes on top and the bottom of the cookies are golden brown.
Let cookies cool on baking sheet. Optional: Melt chocolate chips (1 cup) in microwave or on stove top, to drizzle over the top of each cookie.
Let cookies cool (again) before taking them off the baking sheet.
Recipe courtesy of Mom on Timeout