Description
Chocolaty coconut and almond cookies that take less than 15 minutes to prepare and don’t even require an oven!
Ingredients
- ¼ cups Butter
- ¼ cups Milk
- ½ cups Nutella
- ¼ teaspoons Almond Extract
- 1 cup Sliced Almonds
- 3 cups Shredded Coconut, Sweetened
- 24 whole Almonds
- ½ cups Milk Chocolate (for Drizzling)
Preparation
In a large pot, combine the butter, milk, Nutella and almond extract. Heat over medium/low until butter is melted and everything is completely combined. Stir in the sliced almonds and coconut, until completely coated.
Scoop 1.5 tablespoon-sized mounds of the mixture onto a sheet of wax paper. Press firmly to make well formed cookies. Gently press a whole almond onto the top of each cookie.
Melt the chocolate chips in the top of a double boiler (with simmering water in the bottom). Transfer melted chocolate into a plastic bag, snip off the corner, and drizzle over cookies.
Allow to set at room temperature for approximately 2 hours. Will keep in a sealed container for up to a week.
