Almond Joy Cookies (Chocolate Macaroon Thumbprint)
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
30
ingredients
- 1 cup butter
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup cocoa
- 4 ounces semisweet chocolate, melted
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
-
Macaroon topping
- 1 cup shredded coconut
- 1⁄2 cup sliced almonds
- 1⁄3 cup condensed milk
- 1⁄4 teaspoon almond flavoring
-
Chocolate drizzle
- 1⁄2 cup semi-sweet chocolate chips, melted
- 2 teaspoons shortening
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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RECIPE SUBMITTED BY
I am a constant baker, always trying a new recipe or creating one of my own. I have been baking and cooking ever since I can remember, my earliest memories being those of cooking with my mom. My cookbook file is full of generations of handwritten pages passed down from mother to daughter. Recipes aren't about ingredients and how to, rather they are memories of people and times that have made me who I am.
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