Chocolate Coconut Cookies
Submitted by chattycat
Chewy chocolate coconut cookies made with just six ingredients. Sweetened condensed milk melted with unsweetened baking chocolate, stirred with shredded coconut and chopped nuts. Like chocolate macaroons with a fudgy twist.
YIELD
1 batchPREP
20 minCOOK
10 minREADY
30 minSix ingredients. No flour. No eggs. No butter. Just intensely chocolatey, coconut-packed cookies that come together in half an hour.
Sweetened condensed milk and unsweetened baking chocolate melt together in a double boiler into a thick, fudgy base. Stir in shredded coconut, chopped nuts, and vanilla, then drop the sticky mixture onto cookie sheets.
A quick bake and you’ve got cookies with crispy edges and chewy, almost candy-like centers that taste like a chocolate macaroon crossed with a fudge truffle.
Pro Tips
- Stir frequently while melting the chocolate with the condensed milk. It can scorch on the bottom of the double boiler faster than you’d expect.
- Use sweetened shredded coconut, not unsweetened. The unsweetened baking chocolate needs that extra sweetness from both the condensed milk and the coconut to balance.
- Drop them small. Rounded teaspoonfuls bake more evenly and hold together better than big scoops. These are meant to be rich little bites, not dinner-plate cookies.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In top of double broiler, combine milk, chocolate and salt.
Cook over boiling water, stirring frequently, until chocolate melts and thickens.
Remove from heat, stir in remaining ingredients.
Drop by rounded teaspoonfuls 1 inch apart on greased cookie sheet.
Bake 8 to 10 minutes.
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