The Craftiest Workshop

I try to buy just enough of the ingredients for my Christmas baking so that I don’t have too much left over in the New Year. This year I ended up with coconut, sweetened condensed milk and some almonds that needed to be used up before expiring.

Last Christmas I tried this recipe for Almond Joy Cookies from Kitchen Fun with My Three Sons. I found that there was a bit too much condensed milk compared to the filling ingredients and they spread out on the pan.

I decided to try them again but I used plain almonds cut in three pieces and toasted them. I also increased the amount. The cookies turned out much nicer.

Almond Joy Drops

Ingredients

1 3/4 cups sweetened flaked coconut

1 can sweetened condensed milk

1 cup of toasted almonds (375° for 10min) chopped into thirds. Cut before toasting or measuring.

2 cups semi sweet chocolate chips

Directions

Combine all ingredients in a mixing bowl.

Drop by Tablespoon onto parchment lined cookie sheets.

Wet fingers with water to form mounds and flatten slightly.

Bake at 325° for 12-14 minutes.

They will be browned when ready.

It has been a long while since I have made a cookie that I like THIS much.

My husband’s comment after biting into one was, ”you had better freeze at least half of them right now or they will all be gone.”