5 ingredients, easy to throw together, and pleases a crowd. No butter. No eggs. Pure magic.
Coconut is one of those things that people either love or hate- there’s no grey area. Personally, I used to gag at the texture, but since my mid 20’s, coconut has grown on me and I crave it constantly.
This recipe makes about 50 cookies. Once they came out of the oven and we tasted them, we were immediately thinking of how to share these with coworkers, friends and family– because keeping them all at home would be dangerous for all the pants we currently own. It’s all fun and games til you’re pants don’t fit right? I think we’re currently rocking the fat pants as it is.
In November and December, it’s really cheap to make these cookies, as the ingredients are on sale for all the pies and other cookies.
What You’ll Need:
- 14 oz bag of coconut shreds
- 12 oz bag of chocolate chips (about 2 cups)
- 1 cup of slivered almonds
- 14 oz. can of sweetened condensed milk
- pinch of sea salt
Let’s Get Cooking:
- Preheat oven to 325F and line cookie sheets with parchment paper.
- Combine coconut, chocolate chips, almonds and sweetened condensed milk in a large bowl. Stir until all the dry ingredients are coated with the sweetened condensed milk.
- Scoop cookies onto cookie sheets (about 1 tbs per cookie).
- Sprinkle cookies with a touch of sea salt.
- Bake for about 15 minutes.
- Wait until cookies are cool to take off the sheet. Removing them when still hot will cause the cookies to tear and rip.
- Serve and enjoy!