Almond Coconut Chocolate Cookie Balls
“These little cookies taste a lot like the popular candy
bar.” Original recipe yield: 3 to 4 dozen.”
INGREDIENTS:
(1 ounce) squares unsweetened chocolate
(14 ounce) can sweetened condensed milk cups flaked coconut teaspoon vanilla extract pinch salt cup whole almonds
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment
paper.
In the top half a double boiler melt the chocolate and condensed milk, stirring
frequently.
Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix
well until the coconut is completely coated. Drop dough by teaspoonfuls onto the
prepared baking sheet. Press one whole almond into the top of each cookie.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the
bottoms tend to burn easily. Remove from oven and cool.
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