Almond Joy Cookies

This one's an absolute treasure. I mean it - I cannot believe something so easy can taste so good. I found this recipe on an index card written out by my grandmother (the one who just passed away in May) and I thought I'd try it out. There wasn't much description on it; there was no ingredient list, just a few scribbles of instruction. So here goes..

Almond Joy Cookies

1 can Eagle Brand sweetened condensed milk
2 oz bittersweet chocolate (I used Ghiradelli chocolate chips)
3 cups sweetened shredded coconut
1 tsp vanilla
Handful of almonds

Preheat oven to 350 degrees.

Heat milk and chocolate on top of double boiler. Cook and let bubble for several minutes.

In a mixing bowl, measure out the three cups of coconut. Add vanilla. Once chocolate-milk mixture has heated through, pour on top of coconut-vanilla mixture and stir to combine thoroughly.

Use a small cookie scoop to drop on a well-greased cookie sheet. Press an almond into each cookie. Bake for about 8 minutes.

Allow these cookies to cool before removing. They are extremelyyyy sticky so I actually had to peel them off of the parchment paper. If the cookie got misshapen, it was easily fixed by just re-molding it back into shape. Keep these in the refrigerator -- if they are not cold, they will fall apart when they are picked up!

YUM!