I am now living in a house with fifteen other people, and though our kitchen is generous in size, I still only have one shelf to keep all of my food. This means that boxes of cereal, cans of soup, and coffee take precedence for shelf space over kitchen staples like flour, sugar, etc. What is a college student to do, when the need to bake is obvious but the ingredients are not present? The answer is Almond Joy Cookies.
Using store-bought dough and adding ingredients is the key to these cookies. My fellow housemates seemed to enjoy these scrumptious little bites full of coconut, almonds and chocolate. What’s more to love? Although I am usually against store-bought dough, these cookies taste just as good as home-made, from-scratch cookies. Go on, make these and devour a whole plate of them. I dare you not.
Almond Joy Cookies
1 16.5 oz. prepared roll of sugar cookie dough
3/4 cup shredded coconut
1 cup milk chocolate chips
3/4 cup sliced almonds
Preheat oven to 350 degrees. Grease baking sheet.
Let dough soften for several minutes. Break up cookie dough in large bowl. Add coconut, chocolate chips and almonds. Mix together (you may need to use your hands to properly mix the ingredients). Drop rounded tablespoons on sheet. Bake for 10-13 minutes or until cookies begin to brown.