Almond Joy Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | squares |
unsweetened chocolate
unsweetened |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 3 | cups |
coconut
sweetened, flaked |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
almonds
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | squares |
unsweetened chocolate
unsweetened |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 7.1E+2 | ml |
coconut
sweetened, flaked |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
almonds
for garnish |
*
|
Directions
Heat in a double boiler, 1 can sweetened condensed milk and 2 squares ofunsweetened chocolate, until chocolate is melted.
Stir until mixture is smooth.
Pour over a bowl containing 3 cup of sweetened, flaked coconut.
Add 1tsp of vanilla extract and a pinch of salt.
Mix well until coconut iscompleted coated.
Drop on a cookie sheet which is lined with parchment paper, by tspfuls.
Press a whole almond into the top. Bake at 350℉ (180℃). for 10 to 12 minutes. Check at 8 minutes, as bottoms of cookies brown quickly.
Remove from oven, cool, remove from pan.
