Almond Coconut Macaroons

Preheat the oven to 350°F. Line a sheet pan with parchment paper or a non-stick baking mat.

In a large bowl, mix together the coconut, condensed milk, 1 cup of chocolate chips and ½ cup chopped almonds. Stir until thoroughly combined.

Drop 2 tablespoons of the dough onto the sheet pan approximately 1 ½" apart. Wet your fingers and firmly pat the dough into cookie shapes.

Bake for 10-12 minutes, or until edges are lightly browned. Repeat the process with the remaining dough.

Place 1 cup of chocolate chips in a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.

Drizzle approximately 1 teaspoon of melted chocolate over the top of each cookie. Place an almond into the center of each cookie on top of the melted chocolate.

Let the chocolate harden then serve, or store in an airtight container at room temperature for up to 5 days.