Almond Joy Cookies (Chocolate Macaroon Thumbprint)

• butter↗1 cup
• granulated sugar↗1⁄2 cup
• salt↗1⁄2 teaspoon
• cocoa↗1⁄2 cup
• semisweet chocolate, melted↗4 ounces
• vanilla↗1 teaspoon
• eggs↗2
• flour↗2 cups
• Macaroon topping↗
• shredded coconut↗1 cup
• sliced almonds↗1⁄2 cup
• condensed milk↗1⁄3 cup
• almond flavoring↗1⁄4 teaspoon
• Chocolate drizzle↗
• semi-sweet chocolate chips, melted↗1⁄2 cup
• teaspoons shortening↗2

Step-by-step instructions

1. 1

   Beat butter, sugar and salt.

2. 2

   Add cocoa, melted chocolate and vanilla.

3. 3

   Add eggs and beat until creamy.

4. 4

   Slowly add flour and blend only until combined.

5. 5

   Chill in refrigerator several hours.

6. 6

   Meanwhile combine macaroon ingredients by hand in a small bowl.

7. 7

   Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.

8. 8

   Flatten each ball with your thumb, leaving a depression in the center of each.

9. 9

   Fill each depression with 1 tsp of macaroon.

10. 10

    Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.

11. 11

    Cool completely on wire rack.

12. 12

    When cookies are cool.

13. 13

    Melt chocolate for drizzle.

14. 14

    Add shortening and stir well.

15. 15

    Drizzle over cookies.