Almond Joy Cookies

Ingreadient:

• 1 c. (2 sticks) unsalted butter, softened
• 1/2 c. (100 g.) granulated sugar
• 2 large egg yolks
• 1 tsp. almond extract 
• 2 c. (240 g.) all-purpose flour
• 1/2 tsp. kosher salt
• 1 c. finely chopped roasted almonds
• 1 c. (60 g.) unsweetened coconut flakes
• 1/4 c. sweetened condensed milk
• 1 large egg white
• Pinch of kosher salt
• 21 almonds
• 1 c. milk chocolate (about 6 oz.), melted 

Direction

1. In the large bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat butter and granulated sugar until combined and creamy, about 1 minute. Add egg yolks and almond extract and continue to beat until incorporated, about 1 minute.
2. In a medium bowl, whisk flour and salt. Add to butter mixture and beat on low speed just until evenly combined. 
3. Scoop out dough using a 1-ounce scoop (#40) and roll (dough will be sticky) into rounds, then roll in almonds to coat. Using your thumb, create a thumbprint in the center of each round.
4. Arrange rounds on a parchment-lined rimmed baking sheet and freeze until frozen, at least 20 minutes.
5. Make Ahead: Dough can be made 2 weeks ahead. Transfer to an airtight container and keep frozen.
6. Preheat oven to 350°. In a medium bowl, combine coconut, milk, egg white, and salt.
7. Fill each thumb imprint with coconut mixture. Place an almond in the center of coconut filling. Arrange 1" to 2" apart on a parchment-lined sheet tray. 
8. Bake until cookies are lightly golden, 15 to 20 minutes. Let cool 30 minutes, then drizzle with melted chocolate.