Once the cookies were baked, I topped each one with a chocolate egg (a hershey's kiss would also work), and drizzled melted chocolate over them (sorry about that, half-eaten chocolate bunny). The coconut, almond and chocolate combination is delicious.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 14 ounce bag of sweetened, dried coconut
- 1 14 ounce can of condensed milk
- 1 teaspoon almond flavoring
- Pinch of salt
- 1 cup Jordan almonds (or another kind of nut such as pecans, plain almonds, or walnuts)
- 20 small chocolate eggs or Hershey's kisses
- 1/2 cup chocolate for melting (Hershey's kisses, chocolate chips, etc)
- Preheat oven to 325 degrees.
- In a large bowl, stir together the coconut, condensed milk, almond flavoring, and a pinch of salt.
- Coarsely chop the jordan almonds or other nuts. If jordan almonds are too hard to chop, microwave them for about 30 seconds, until their candy shells start to crack.
- Stir almonds into the coconut mixture.
- Line a baking sheet with silpat, foil, or parchement paper. Using a cookie or small ice cream scoop, place mounds (about 1-2 inches in diameter) of the coconut mixture onto the cookie sheet.
- With a buttered finger, press an indentation in the top of each cookie (where the chocolate egg will sit after they are baked).
- Bake cookies for 15-20 minutes, until golden brown on the top and edges.
- Let cookies cool on pan for 10 minutes, then use a spatula to transfer them to a rack.
- Carefully melt the chocolate in the microwave, only heating it 30 seconds at a time and stirring carefully after each 30 seconds. When chocolate is melted, use a spoon to drizzle it over the cookies. (Or place chocolate in a ziplock bag, seal bag, and cut off one corner of the bag to make a hole for piping the chocolate).
- Top each cookie with a chocolate egg.
- Store cookies in an airtight container.
Makes about 20 cookies.