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3/4 cup salted butter, softened

3/4 cup granulated sugar

2 eggs

1 tsp coconut flavoring

2 1/4 cups all-purpose flour

1 1/2 tsp baking powder

1/2 cup sweetened condensed milk

3/4 cup sweetened shredded coconut

1/2 cup dark chocolate chips, melted

1/2 cup sweetened shredded coconut (for topping)

1/2 cup sliced almonds

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1. Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone mat.

2. In a stand mixer, cream the butter and sugar for 2 minutes until fluffy.

3. Scrape the bowl and add eggs and coconut flavoring.

4. Mix in the flour and baking powder until a soft dough forms.

5. Portion dough into 3 Tbsp balls and make an indent in the center using a scoop or thumb.

6. Bake for 11-13 minutes until no longer glossy. Re-press the indent immediately after baking.

7. Cool on the pan while mixing the condensed milk and coconut for the filling.

8. Fill cooled craters with the coconut mixture.

9. Drizzle with melted dark chocolate and top with almonds and extra shredded coconut.

Don’t skip the second press of the crater while the cookies are hot!

For extra flavor, lightly toast the sliced almonds before adding them as a topping.

Store in an airtight container for up to 5 days.