Yield: 26 cookies

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

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

Ingredients

  • 2ΒΌ 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.