Instructions

Let cookie dough stand at room temperature 10 minutes to soften.

Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and condensed milk until well blended. Refrigerate mixture 25 minutes for easier handling.

Heat oven to 350 degrees. In large bowl, knead cookie dough and cocoa with hands until well blended. Keep covered with plastic wrap, shaping cookies one at a time.

For each cookie, press 1 rounded tablespoon dough into 3-inch round.

Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into ball. On ungreased cookie sheet, place balls 3 inches apart. With fingers, press each ball into 2-1/2-inch round. Press 1 whole almond on each cookie. (I chose not to do this.)

Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High 30 to 60 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies.

Let stand until chocolate is set. Store in airtight container.