Page 141 - UMass2018_CookBook

Almond Joy Cookies
Rose Family, North Barrington, IL
“This is a super-easy cookie recipe,
and these cookies are usually gone very quickly at parties and get-togethers. They are great for holiday cookie exchanges and for large groups of people since they are so easy to make.” — Cecilia Rose
Preparation
1. Preheat oven to 325°F. Line 2 cookie sheets with parchment paper.
2. In a large bowl, stir together the coconut flakes, chocolate chips and condensed milk until the ingredients
are well combined and coated.
3. Using a cookie scoop or a tablespoon, scoop out bundles of the coconut mixture and place on the prepared cookie sheets. The cookies do not spread while baking, so you can bake a lot of cookies on each sheet.
4. Dip a fingertip in water and pat down the tops of the cookies a little bit, so they are not too mounded.
5. Bake until the bottoms of the cookies are golden and the coconut on the top starts to toast, 12 to 14 minutes.
6. Transfer the cookies to a wire rack and let cool completely. Store in an airtight container.
Ingredients
Makes about 36 cookies
1 (14-ounce) bag sweetened coconut flakes
1 (12-ounce) bag semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
Note: For holiday cookie exchanges or parties, red and green sprinkles will make the cookies look more festive.
I add the sprinkles on top
of the cookies just before placing the cookie sheets in the oven. For other holidays, you can add different-colored sprinkles, such as red and pink for Valentine’s Day or green for St. Patrick’s Day.
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