Chocolate-Coconut Cookies

No flour, no eggs, no butter. These chocolate coconut cookies are built on just sweetened condensed milk and melted unsweetened chocolate, which makes them naturally gluten-free and intensely fudgy. Shredded coconut and pecans give them texture and crunch.

Melt the chocolate into the condensed milk using a double boiler so it stays smooth and doesn’t seize. Once everything is stirred together, you’re basically dropping candy batter onto greased sheets.

Bake low and slow. These burn on the bottom fast because the condensed milk is pure sugar. Watch them carefully and pull them when the tops feel dry to the touch but still slightly soft.

Pro Tips

• Grease the cookie sheets well. These stick aggressively. Parchment paper works even better than greasing.
• Drop small spoonfuls. A level teaspoon is the right size. They don’t spread much but larger cookies take longer to set and risk burning on the bottom.
• Let them cool completely on the sheet before attempting to remove them. They’re fragile when warm and firm up as they cool.

Variations

• Use semisweet chocolate instead of unsweetened for a sweeter, less intense cookie.
• Toast the coconut in a dry skillet before mixing it in for a deeper, nuttier flavor.
• Roll the mixture into balls and dip in melted white chocolate for a truffle-style presentation.