Search
by Ingredient

Chocolate-Coconut Cookies

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by mkb86uk

No-flour chocolate coconut cookies made with melted unsweetened chocolate, sweetened condensed milk, shredded coconut, and pecans. Naturally gluten-free, chewy, and fudgy.

YIELD

3 dozen

PREP

10 min

COOK

15 min

READY

30 min

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.

Ingredients

14 404.6
3 86.7
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened square
2 473
CUPS ML COCONUT
shredded *
1 237
CUP ML PECANS
1 5
TEASPOON ML VANILLA EXTRACT
1 1
DASH DASH SALT *

Directions

In top of double boiler over simmering water, heat milk and chocolate until chocolate melts.

Remove from heat; stir in remaining ingredients.

Drop by level teaspoonfuls 1½ inches apart on heavily greased cookie sheets.

Bake in preheated 300℉ (150℃). oven, taking care that bottoms do not burn, 15 minutes or until slightly firm and dry to touch.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 770 54% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 177mg 7%
Total Carbohydrate 28g 28%
Dietary Fiber 7g 28%
Sugars g
Protein 31g
Vitamin A 7% Vitamin C 7%
Calcium 41% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe