I hope you have all had a great week and weekend!
This week has been quite exhausting and exciting all at the same time. With baby number 3 on the way, we knew we would have to upgrade to a bigger vehicle before his arrival in May. Say all you want, but since I was in high school- I KNEW I would be a mini-van mom. Not just any mini-van mom but a Honda Odyssey :). Weird… I don’t know, but that is me :) I mean, what high schooler’s dream is car is a mini-van?! So yesterday, after a long wait and saving all my hard earned pennies for the past few years, my husband and I purchased our first car together, a 2014 Honda Odyssey! I am ecstatic! I probably sat in that car for a couple hours just basking in my excitement after the kids went to bed lol!
On another note, let’s subject change into today’s recipe. One of the reasons I love baking and cooking is it makes me feel like I belong on my mom’s side of the family. They are all fabulous cooks and being in my kitchen makes me feel closer to them. I know that may sound crazy, but it makes me happy :). My grandma’s cookbooks are some of my most prized possessions. In one of them she has a recipe for Almond Joy cake, which I plan on making one day for you, and I adapted her filling for these cookies.
One of my mom’s favorite chocolate bars is an Almond Joy. I created these cookies with her in mind and they turned out fabulous. A chocolate pudding cookie with an almond-joy-type-coconut-icing topped with slivered almonds and drizzled with chocolate, these pudding cookies are seriously divine.
I made them for a class I teach and each person raved about them! If you love chocolate, coconut, almonds and ooey-gooeyness- you will absolutely go crazy for these cookies!
The chocolate cookie itself is super soft and chewy. The marshmallow-coconut icing adds the perfect touch of flavor and texture and the slivered almonds add the perfect crunch in each bite.
- ¾ cup butter, softened
- ¼ cup sugar
- ¾ cup brown sugar
- 1 (3.4 oz) packet instant chocolate pudding mix
- 2 eggs
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- 1 tsp. baking soda
- 2¼ cups flour
- 1½ cups chocolate chips
- MARSHMALLOW-COCONUT ICING
- ½ cup evaporated milk
- ½ cup sugar
- 12 marshmallows
- 5 oz. coconut
- 3 cups powdered sugar
- 1 cup slivered almonds
- 4 oz. melted chocolate (candy coating, chocolate chips) for drizzle
- Preheat oven to 350 F. Stir together flour and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs, vanilla and almond extract and beat until well incorporated. Add flour mixture slowly until well incorporated. Stir in chocolate chips. Roll into 1″ balls and place on greased baking sheet. Bake at 350 F for 8-12 minutes.
- While cookies are baking make marshmallow-coconut icing. To make icing, Add evaporated milk and sugar to a medium saucepan and bring to a boil. Once it reaches a boil, remove from heat and add and stir marshmallows until melted. (I sometimes just turn the heat down to low and stir until they are melted). Once marshmallows are melted, add coconut and stir. Add powdered sugar and beat until smooth. Add more powdered sugar as necessary to reach desired consistency.
- Frost cooled cookies with icing.
- Sprinkle slivered almonds over the top of icing.
- Drizzle melted chocolate over the tops and let set up.