The recipe calls for chocolate chips - you might want to use Nestle Chocolatier dark chips or Ghiradelli dark chips as they are bigger than regular chocolate chips. Or use 2 regular chocolate chips per cookie.
I even took photos for you! Here are the yummy little cookies when finished...
Chocolate-Coconut "Cookies"
1 bag (14 oz) sweetened or unsweetened flaked coconut
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
30 chocolate chips (preferably a bigger dark variety)
Adjust oven racks to lower-middle and upper-middle positions and heat oven to 350 degrees F. Line 2 cookie sheets with foil and spray with vegetable cooking spray, or line with silicone mats.
Mix coconut, condensed milk, and vanilla in a medium bowl. Using a 2-tablespoon measure ( a standard coffee scoop works well; I used a Pampered Chef cookie scoop), drop coconut mixture onto cookie sheets and top each with a chocolate chip.
Bake, rotating each sheet from front to back and from upper to lower positions after 7 minutes, until cookies are golden brown and cooked through, 12 to 14 minutes total. Transfer to a wire rack and allow to cool to room temp. (Cookies can be stored in an airtight container for up to 2 weeks.)
Makes 30 cookies
Now it's your turn! Please share a little chocolate today and link up below. You can create a new post or find one in your archives with a family-friendly chocolate theme. It can be a recipe, idea, favorite kind of chocolate, photo, poem, etc. Can't wait to see what you've got! You can link up anytime today.
Have a great weekend!
1 bag (14 oz) sweetened or unsweetened flaked coconut
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
30 chocolate chips (preferably a bigger dark variety)
Adjust oven racks to lower-middle and upper-middle positions and heat oven to 350 degrees F. Line 2 cookie sheets with foil and spray with vegetable cooking spray, or line with silicone mats.
Mix coconut, condensed milk, and vanilla in a medium bowl. Using a 2-tablespoon measure ( a standard coffee scoop works well; I used a Pampered Chef cookie scoop), drop coconut mixture onto cookie sheets and top each with a chocolate chip.
Bake, rotating each sheet from front to back and from upper to lower positions after 7 minutes, until cookies are golden brown and cooked through, 12 to 14 minutes total. Transfer to a wire rack and allow to cool to room temp. (Cookies can be stored in an airtight container for up to 2 weeks.)
Makes 30 cookies
Now it's your turn! Please share a little chocolate today and link up below. You can create a new post or find one in your archives with a family-friendly chocolate theme. It can be a recipe, idea, favorite kind of chocolate, photo, poem, etc. Can't wait to see what you've got! You can link up anytime today.
Have a great weekend!
Um those sound delicious! I love coconut! And of course chocolate!
ReplyDeleteMmm, those are like little macaroons with a hint of chocolate, yum. :)
ReplyDeleteI love coconut too!
What a fun idea! I'm always looking for more ways to eat chocolate. I'm linking to a post I did about one of my favorite treats--chocolate-chip strawberry shortcake. Yum. -Julia :-)
ReplyDeleteOk, I am going to try and do this per your instructions. Let's see how well I can follow your instructions.....?????
ReplyDeleteNow I go to my site and post the recipe? Hope so!! And I tell them about you right? Ok, let's keep our fingers crossed!!!!
I DID IT!!!! I just checked it and I did it. Hip Hip Hooray for me!!!!! (and you) thanks for talking me through it!!! Oh boy, I have learned another new thing.
ReplyDeletesinging...I feel good uh hu, I feel good.
These look good! And they're easy enough for me to make LOL!
ReplyDeleteI posted a link to a recipe for Chocolate Pudding Cake - mmmm, good!
~Susan
I am a chocoholic, so instead of a chocolate chip, I would use a hershey's kiss.........more chocolate! Just the way I like it
ReplyDeleteWhat a great recipe! Several in my family are gluten free so this will fit the bill. Thanks! ~
ReplyDelete