Almond Joy Delights Recipe

Set aside 20 whole almonds for later. Chop the remaining almonds.

In a medium bowl, stir together the chopped almonds, coconut, and condensed milk until everything is well blended. Refrigerate this mixture for 25 minutes; it will be much easier to handle when chilled.

Preheat your oven to 350 degrees F.

In a large bowl, use your hands to knead the cookie dough and cocoa until they are thoroughly blended. Keep the dough covered with plastic wrap, working with one cookie at a time to prevent it from drying out.

Place 1 tablespoon of the coconut mixture in the center of each dough round. Carefully wrap the dough around the filling, pressing the edges firmly to seal it, then shape it into a ball.

Arrange the balls 3 inches apart on an ungreased cookie sheet. Use your fingers to press each ball into a 2 1/2-inch round. Finally, press 1 whole almond onto the top of each cookie.

Bake for 9 to 12 minutes, or until the cookies are puffed and their edges look set. They might not be deeply golden, but should feel firm.

Immediately transfer the baked cookies from the sheet to a cooling rack. Let them cool completely, which will take about 30 minutes.

Place the chocolate chips in a small resealable freezer plastic bag and seal it. Microwave on High for 30 to 60 seconds, or until the chips are softened. Gently squeeze the bag until the chocolate is smooth and melted.

Snip off a tiny corner of the bag, then squeeze to drizzle the melted chocolate over the cooled cookies.