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Almond Joy Cookies (Chocolate Macaroon Thumbprint)

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“My love of chocolate and my husband's of macaroons resulted in this cookie. An intense chocolate cookie topped with an almond coconut macaroon.”

Ingredients Nutrition

  • 1 cup butter
  • 12 cup granulated sugar
  • 12 teaspoon salt
  • 12 cup cocoa
  • 4 ounces semisweet chocolate, melted
  • 1 teaspoon vanilla
  • 2 eggs
  • 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


  1. Beat butter, sugar and salt.
  2. Add cocoa, melted chocolate and vanilla.
  3. Add eggs and beat until creamy.
  4. Slowly add flour and blend only until combined.
  5. Chill in refrigerator several hours.
  6. Meanwhile combine macaroon ingredients by hand in a small bowl.
  7. Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.
  8. Flatten each ball with your thumb, leaving a depression in the center of each.
  9. Fill each depression with 1 tsp of macaroon.
  10. Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.
  11. Cool completely on wire rack.
  12. When cookies are cool.
  13. Melt chocolate for drizzle.
  14. Add shortening and stir well.
  15. Drizzle over cookies.

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