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Almond Joy cookies on a wire baking rack with whole toasted almonds and a glass of milk to the side
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Almond Joy Chocolate Thumbprint Cookies

Almond Joy Chocolate Thumbprint Cookies taste just like the candy! A fudgy chocolate cookie base is topped with coconut, a toasted almond, and drizzled with chocolate.
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 12 minutes
Set time 30 minutes
Servings 2 dozen
Calories 300kcal
Author Lisa B.


For the cookies:

  • 1/2 cup unsalted butter softened
  • 12 ounces semi-sweet chocolate
  • 1-1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups brown sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract

For the coconut layer:

  • 1 cup sweetened condensed milk
  • 4 cups flaked coconut
  • 1 cup powdered sugar
  • Toasted almonds

For the chocolate drizzle:

  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract


For the cookies:

  • In a medium saucepan, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
  • Add the cooled chocolate mixture and mix until just blended.
  • With the mixer on low, add the flour mixture slowly and blend just until the dry ingredients are wet.
  • Scrape down the sides of the bowl, then cover the dough and refrigerate for a minimum of 2 hours.
  • Preheat the oven to 325 degrees F and prepare two baking sheets with cooking spray.
  • Scoop out the dough one tablespoon at a time and roll into balls. Place the balls two inches apart on the baking sheets.
  • Gently press an indention into the center of each with your thumb (wetting your thumb helps keep the cookie dough from sticking).
  • Bake the cookies for approximately 12 minutes. Remove from oven. If the indentions have filled up during baking, gently press the center of the cookie back down with the back of a spoon. Allow the cookies to cool completely.

For the coconut layer:

  • Using an electric mixer, combine the condensed milk and coconut.
  • Slowly add the powdered sugar on low speed. Mix until well-combined.
  • Spoon a dollop of coconut mixture into the indention on each cooled cookie. Wet fingers work best here to keep the filling from sticking.

For the chocolate drizzle:

  • Combine all the icing ingredients in a medium bowl and whisk together until smooth.
  • Place a wire cooling rack with cookies on it over a piece of aluminum foil or waxed paper to catch any excess icing. Spoon a small amount of icing onto the top of each cookie.
  • Top with a toasted almond.
  • Allow the cookies to set up for 30 minutes before serving.



Almond Joy Chocolate Thumbprint Cookies need to be kept in an airtight container or freezer bag in the refrigerator. Consume within five days.


Serving: 1cookie | Calories: 300kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Cholesterol: 28mg | Sodium: 250mg | Fiber: 0.5g | Sugar: 27g