These almond joy cookies are a perfect soft and chewy chocolate cookie topped with coconut frosting and sprinkled with almonds. You’re going to be drooling over these!
Preheat your oven to 350 degrees.
Sift dry ingredients together and set them aside.
In a large pan on the stove over medium-high heat, melt your brown sugar, water and margarine together and stir and continue to heat until it boils.
Remove from heat and immediately stir in your Nestle’s Semi Sweet Chocolate Chips. Mix until melted.
Beat your eggs with a fork and then stir them into the chocolate mixture.
Add the dry ingredients and stir them in with a fork until completely combined. If your dough seems runny (and like you can’t make blobs with it) add a little bit more flour.
Roll into large balls (see image below) and drop onto a cookie sheet (preferably with a Silpat mat). If you don’t have a Silpat mat make sure you have a greased cookie sheet.
Bake for about 10-11 minutes. While they bake you can make your caramel sauce and frosting. Scroll down for that recipe.
When your cookies come out of the oven, press them down gently with the bottom of a cup to form a flat cookie with a bit of a rim around the edges: