Almond Joy Delights
By: Jo Ann
Published: Thursday, May 26, 2011 - 2:17pm

Ingredients




3/4 cup roasted salted whole almonds
1 1/2 cups flaked coconut
1/2 cup canned sweetened condensed milk (not evaporated)
1 package (16 ounce) Pillsbury Ready to Bake refrigerated sugar cookies
 cup unsweetened baking cocoa
 cup milk chocolate chips

Preparation

1 Let cookie dough stand at room temperature 10 minutes to soften. 2 Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and condensed milk until well blended. Refrigerate mixture 25 minutes for easier handling. 3 Heat oven to 350 degrees. In large bowl, knead cookie dough and cocoa with hands until well blended. Keep covered with plastic wrap, shaping cookies one at a time. 4 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 ball. On ungreased cookie sheet, place balls 3 inches apart. With fingers, press each ball into 2-1/2-inch round. Press 1 whole almond on each cookie. (I chose not to do this.) 5 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. 6 In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High 30 to 60 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand until chocolate is set. Store in airtight container.