Almond Joy Cookies

2/3 C almonds, toasted

14 oz unsweetened coconut
14 oz can sweetened condensed milk

2 C or 340 g chocolate chips

1 t vanilla

1/4 t salt

16 oz compound chocolate

Roughly chop almonds.

Preheat oven to 325.

Combine almonds, coconut, sweetened condensed milk, and chocolate chips.

Stir in vanilla and salt.

Line a baking sheet and divide cookie dough into two equal parts.

With wet hands, shape half dough into a dozen compact 2" discs or mounds.

Bake 13-15 mins.

Shape remaining dough and bake second dozen cookies.

Chill baked cookies and baking sheet separately.

Gather a piping bag, a coupler, a #3 tip, and a #12.

Melt and stir compound chocolate until smooth.

Line newly cooled baking sheet.

Using the #12 tip, pipe 24 generous 1" mounds.

Press cookies firmly down onto chocolate bases.

Switch to the #3 tip and drizzle chocolate on top.

Let sit until firm or chill for a short time.

Store in an airtight container.

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