Cookie Almond Joys

Serves: 5
Total Calories: 937
Yield: 24 squares


1 (16-ounce) package refrigerated brownie dough
1 (7-ounce) can shredded coconut
1 (14-ounce) can sweetened condensed milk
1 (4-ounce) package whole almonds
1 (12-ounce) package semisweet chocolate chips


Press brownie dough into a lightly greased 9x13-inch baking dish. Bake at 350° for 15 minutes or until lightly browned. Remove from oven and cool completely. Mix coconut and condensed milk. Spread on cooled cookie crust. Sprinkle almonds over top and press in slightly. Melt chocolate chips in microwave 2 minutes on HIGH. Stir and spread gently over almonds. Refrigerate. Cut into squares with a sharp knife.

Fun Fact: Condensed milk was first developed in the United States in 1856 by Gail Borden, Jr. in reaction to difficulties in storing milk for more than a few hours. Condensed milk is cow’s milk from which water has been removed and sugar added. There used to be both sweetened and unsweetened, but the latter is uncommon today. My New Orleans grandmother used condensed milk to sweeten their coffee when sugar was rationed, and my mother loved it on bread! I am a huge fan of it myself and have yet to find a dessert made with it that was not delicious. —Gwen

Nutritional Facts:

Serves: 5
Total Calories: 937
Calories from Fat: 433

This Cookie Almond Joys recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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