These were really good, but next time I am going to try a different variation. I LOVE, LOVE, LOVE German Chocolate Cake with Coconut Icing. Next time, I am going to make these cookies with a German chocolate cake mix, make the German Chocolate Frosting Recipe and fill with a dollup of that. Yum. I can’t wait to try them.
3/4 cups roasted and salted almonds
1 1/2 cups coconut
1/2 cup Eagle Brand Sweetened Condensed Milk
2 pkg. Ready to Bake refrigerated sugar cookie dough
2/3 cup baking cocoa
2/3 cup milk chocolate chips (good kind)
Chop almonds in a bowl. Stir in coconut and milk until well blended. Refrigerate until ready to use. Mix the cookie dough with the cocoa until well combined. Use extra cocoa on your counter to prevent dough from sticking and roll out the doll until thin. Cut the dough into circles, using some sort of cutter (I use the top of a cup). Place a dollup of almond, coconut mixture on the middle of one circle of dough. Take another circle of dough and place on top, pressing down the edges. Repeat until you have used all the dough.
Bake 10 minutes at 350. When cooled, melt chocolate chips in a ziploc bag (in 25 second increments). Cut a small hole in the end and drizzle over the cookies. Allow to cool. Serve.