3/4 cup shredded coconut
1 cup milk chocolate chips
3/4 cup sliced almonds
Preheat oven to 350 degrees. Spray cookies sheets with non-stick cooking spray. Break up cookie dough into a large bowl and let stand 10-15 minutes to soften. Stir in coconut, chocolate chips and almonds. Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 10-13 minutes or until cookies are just set and beginning to brown. Transfer to wire racks to cool completely.
These were so quick and easy with the help of the prepared dough. And with all the yummy additions, it's hard to tell they aren't made from scratch. My husband was fooled, at least. They don't taste exactly like Almond Joy, but they are really good. I love the combination of chocolate, nuts and coconut. The original recipe called for chopped almonds, but I used sliced to make the cookies more appealing to the people in my family who don't like nuts. I really didn't want to have to eat them all myself!
Who Dished It Up First
This is another recipe from Camilla Saulsbury's Ultimate Shortcut Cookie Book. It's such a fun cookbook, and a great resource when you need to whip up a treat in a hurry.