Chocolate Almond Joys2013-12-14
- Yield : 12
- Servings : 12
- Prep Time : 1:15 h
- Cook Time : 12m
- Ready In : 1:25 h
Chocolate cookie dough stuffed with almond paste and creamy coconut filling.
- 1 stick unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla
- 1-1/4 cups flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 cup almond paste
- Coconut filling:
- 1/3 cup sweetened coconut
- 2 tsp unsalted butter, room temperature
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
In a stand mixer, cream butter and sugar until light and fluffy.
Beat in egg and vanilla.
Whisk together in a separate bowl, flour, cocoa powder, salt, and baking soda. Add in 3 additions to creamed mixture.
Wrap dough in plastic wrap and chill while preparing the coconut filling.
Stir together coconut and butter in a small bowl. Set aside until needed.
Remove dough from refrigerator. Pat out a generous tablespoonful of dough into a fat circle. Place about 1/2 tsp of almond paste in the center and make a little depression. Spoon 1/2 tsp of coconut filling in the middle of it.
Pat out another generous tablespoonful of dough and lay over top of filling. Like working with a pie crust, pinch the bottom and top edges together and gently mold into a burger-like shape. Place on the prepared baking sheet. Continue until all the dough is used up.
Bake for 12 minutes. Cookies will be set but still a little soft. After 10 minutes, remove to a wire rack to finish cooling. Store in a covered container.