Almond Joy Delights
Let cookie dough stand at room temperature 10 minutes to soften.
For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into ball. On ungreased cookie sheet, place balls 3 inches apart. With fingers, press each ball into 2-1/2-inch round. Press 1 whole almond on each cookie. (I chose not to do this.)
In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High 30 to 60 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand until chocolate is set. Store in airtight container.