"Mounds of Joy" Cookies

This year, I got to experience Halloween through a whole new set of eyes: my son Peter’s! Celebrating his very first Halloween felt like reliving my own childhood all over again, and naturally, it got me thinking about all the Halloween treats I loved growing up.

Unlike most kids, I was never reaching for the Snickers or Skittles. I was all about the Mounds and Almond Joys! So consider these “Mounds of Joy” Cookies my love letter to those nostalgic coconut-and-chocolate treats.

“Mounds of Joy” Cookies

Ingredients:

Shortbread Base

2 sticks (½ lb) unsalted butter, softened

½ teaspoon salt

½ cup confectioners' sugar, sifted

½ teaspoon vanilla extract

½ teaspoon almond extract (use ¾ teaspoon for a stronger almond flavor)

2 cups all-purpose flour

Coconut Filling

1½ cups confectioners' sugar

14 oz sweetened condensed milk

2 teaspoons vanilla extract

3 cups shredded coconut (sweetened or unsweetened)

Chocolate Coating

8 oz bittersweet or dark chocolate

2 teaspoons Crisco

Roasted salted whole almonds, for topping

Steps:

1. Make the shortbread dough: Cream together softened butter, salt, and confectioners' sugar until smooth and fluffy. Mix in vanilla and almond extracts.

2. Add the flour: Gradually mix in the flour until a soft dough forms. Don't overmix.

3. Shape the dough: Divide dough as needed and roll into a log. Wrap tightly in plastic wrap and refrigerate until firm enough to slice.

4. Slice the cookies: Cut the chilled dough log into ¼-inch-thick rounds and arrange on a parchment-lined baking sheet.

5. Bake: Bake at 350°F for 12–14 minutes, or until the edges and bottoms are lightly golden. Allow cookies to cool completely.

6. Seal the shortbread: Melt the dark chocolate with the Crisco until smooth. Spread a very thin layer of melted chocolate over the top of each cooled shortbread cookie. Let the chocolate set. This creates a barrier so the coconut filling doesn't make the shortbread soggy.

7. Make the coconut filling: Mix together confectioners' sugar, sweetened condensed milk, and vanilla. Stir in the shredded coconut until fully combined.

8. Add the coconut mounds: Using a small cookie scoop, scoop a mound of coconut filling onto the center of each chocolate-sealed shortbread cookie. Gently shape if needed.

9. Add the almond: Press one roasted salted almond into the center of each coconut mound.

10. Coat in chocolate: Dip or spoon melted dark chocolate over the coconut mounds, completely covering the coconut and almond. Allow excess chocolate to drip off.

11. Let set: Place cookies on parchment paper and allow the chocolate to fully set before serving or storing.

Baker's tip: Don't skip that first thin layer of chocolate on the shortbread! It's the little trick that keeps the buttery shortbread crisp underneath the coconut filling.