Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2/3
cup ground almonds
1
package (12 oz) miniature dark-chocolate covered coconut candy bars (24 bars), unwrapped
1/2
cup slivered almonds, lightly toasted, coarsely chopped
1
to 2 teaspoons powdered sugar
Preparation
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
In large bowl, break up cookie dough. Stir or knead in ground almonds until well blended. Shape dough into 24 (1 1/4-inch) balls. Press 1 ball in bottom and up side of each muffin cup, pressing slight rim above top.
Bake 15 to 18 minutes or until edges are golden brown. Immediately press 1 candy bar into center of each cup. Let stand about 5 minutes or until chocolate is slightly melted. Sprinkle top of each cup with chopped almonds; press lightly. Cool completely, about 30 minutes. Remove cookie cups from pan. Sprinkle with powdered sugar.
