- 1 (14 Ounce) Bag Sweetened Flake Coconut
- 2/3 Cup All-Purpose Flour
- 1/4 Teaspoon Salt
- 3/4 Cup Almonds Chopped
- 2 Cups Chocolate Chips–Divide
- 1 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Coconut Extract
- 1 (14 ounce) can Sweetened Condensed Milk
- 24-30 Whole Almonds
Preheat oven to 350 degrees. Line cookie sheets with Silpat mats or parchment paper.
In a large mixing bowl, mix together coconut, flour, salt, almonds and 1 cups of chocolate chips.
In a small bowl mix together vanilla extract, coconut extract, and sweetened condensed milk. Stir into coconut mixture.
Scoop out a golf ball size ball of dough and drop onto prepared cookie sheet, 2 inches apart. Flatten cookie dough with your fingers (dip them in water or spray them with nonstick cooking spray to prevent sticking).
Bake for 10-12 minutes or until edges of the cookies are golden brown.
Place the remaining 1 cup of chocolate chips in a small microwave-safe bowl. Microwave on 50% for 30 seconds, stir until completely melted. Spoon melted chocolate into a small ziplock. Cut off one corner and drizzle each cookie with chocolate. Top each cookie with one whole almond in the melted chocolate.
Allow the cookies to cool completely and set. Store in an airtight container.