Chocolate Coconut Drops

Four ingredients. One saucepan. A turned-off oven. That’s the whole recipe.

Melted unsweetened chocolate gets stirred into sweetened condensed milk with flaked coconut and chopped walnuts, then dropped by teaspoonfuls onto a cookie sheet. Here’s the clever part: you slide them into a preheated oven, immediately turn it off, and let the residual heat work its magic for 15 minutes. They come out with a smooth, glossy shell that makes them look like they came from a candy shop.

These straddle the line between cookie and confection. Chewy, fudgy, coconutty, and the kind of thing you can throw together when company is 30 minutes away and you need something on the dessert plate.

Kitchen Tips

• Remove from the cookie sheet while still warm. Once they cool completely, they’ll stick. A thin spatula helps.
• Don’t open the oven door during those 15 minutes. The residual heat needs to stay trapped to create that glossy finish.
• Use flaked coconut, not shredded. Flaked coconut has more surface area for the chocolate to cling to and gives a better texture in the finished drop.