This tasty coconut cookie needs just 5 simple ingredients.
Does it have to be frosty outside to think about baking cookies? Heck no! Sometimes a little joy means whipping up a batch of moist & chewy cookies in only 30 minutes, using just 5 simple pantry ingredients. Listen up all you coconut lovers, this one’s for you!
I love coconut, but add a hint of dark chocolate and I’m hooked. I call them Coconut Dream Cookies, perfectly moist, but still crispy and chewy. Not really as moist as a Macaroon but not as crispy as No-Bake Haystack Cookies. They’re the best of both worlds.
If you’re a real coconut lover, don’t drizzle or dip them in chocolate. Just revel in the pure coconut yumminess. However, if you’re like me, a quick drizzle of dark chocolate never hurts.
Plain or all dressed up, it’s up to you. Enjoy!
Coconut Dream Cookies
EMAIL Recipe Share on FacebookIngredients
- 2 1/4 cup sweetened shredded coconut
- scant 2/3 cup flour
- pinch salt
- 236 mL sweetened condensed milk, just a bit less than a 300 mL can
- 1 tsp vanilla
- 1 cup semi sweet chocolate chips, optional
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment.
- In a large bowl stir together coconut, flour, salt. Stir in condensed milk and vanilla until well blended.
- Drop onto the prepared baking sheet in golf ball-sized mounds.
- Bake 12 to 15 minutes until edges are toasted. Cool completely.
- Microwave chocolate chips on high in 30 seconds intervals, stirring between each interval, until melted and smooth. Drizzle on cooled cookies. Let cool to set.
Made them and they came out perfect. Even three days later they are still perfectly moist! My new favorite cookie! Thanks for sharing the recipe.