One of my hubby’s favorite candy bars is the ever popular, timeless classic, no-nut Mounds! So I decided to add a new flavor to my growing collection of “pudding cookies” mimicking this classic candy bar! And these Chocolate Coconut Pudding Cookies fast became one of his favorites of all!

I loved them, too, but I’m a bit of a nut and would’ve liked a nice, toasted almond in the center. So if you’re a little bit nutty too, you can always add some! 😉

But they really didn’t need it with all of the goodies that I added!

I had a bar of incredibly awesome dark chocolate by Lindt that was a gift from my neighbor that had coconut infused right in. So that was actually my inspiration for these tender, chewy cookies!

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The flavor of these cookies were really pretty awesome! I kicked them up with three different extracts: vanilla, almond and coconut. Along with another flavor-booster of instant espresso!

Another layer of flavor, Milk Chocolate Liqueur, was added, as well as chewy sweet coconut, of course!

Topping them with that exquisite chocolate and a little sprinkling of kosher salt were the crown’s jewels, though! That chocolate was to die for!! And a perfectly fun way to enjoy it!

So, no matter if you’re a Mounds hound or a nutty Almond Joy lover, you’re sure to enjoy this newest version of “pudding cookies”! Lightly crunchy on the outside, and soft and chewy on the inside! Heaven in every bite! Enjoy!

*To see the rest of my “Pudding Cookie” creations, please click {here}!
Enjoy and have fun! 😀

Yield: 26 cookies

Chocolate Coconut Pudding Cookies (think Mounds & Almond Joy!)

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Ingredients

• 2¼ cups flour
• 1 tsp. baking soda
• 1/2 tsp. instant espresso powder, such as Medaglia D'Oro
• 2 sticks real butter, softened
• 1 cup regular sugar
• 1 (3.52 oz.) box Almond Joy instant pudding mix, (I used Peter Paul brand)
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 tsp. coconut extract
• 1 Tbl. Milk Chocolate Liqueur
• 1 cup sweetened flaked coconut, lightly packed
• 1 (3.5 oz.) pkg. Lindt Excellence Dark Chocolate Coconut squares, coarsely broken into small pieces, as desired (3 - 5 pieces per cookie)
• approx. 26 salted almonds, optional for "Almond Joy" lovers!
• kosher salt

Instructions

Preheat oven to 350º F (175º C).

Whisk together the flour, baking soda, and espresso powder. Set aside.

In a large mixing bowl, cream together the butter and sugar.

Beat in instant pudding mix until blended. Mix in the eggs, extracts and liqueur.

Blend in the flour mixture and coconut.

Drop cookies by large rounded spoonfuls onto ungreased cookie sheets. (*The size of a large walnut.) Lightly press cookies flatter with palm of hand.

Tuck in pieces of chocolate. (For Almond Joy lovers, place 1 almond on top of each cookie in the center and lightly press in a little).

Lightly sprinkle tops with kosher salt as desired.

Bake for 10 to 12 minutes in preheated oven. Edges should be lightly browned. Don't over bake.

Remove from baking sheet carefully to a rack to cool.

*They will look like they are NOT done, but they will set up as they cool.

Store in an airtight container on the counter.

Notes

*The trick to these is to never over beat the eggs and wet ingredients. You want this to be well mixed on a low speed, but not whipped. Over beating will result in domed, cake-like cookies and they won't be as dense, moist, chewy and delicious.
Be careful NOT to over bake these, either. 10-12 minutes until the edges are lightly browned is all it takes.
**They will not look done at all, but set up as they cool.