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Ingredients :
14 oz. bag sweetened coconut flakes
14 oz. can sweetened condensed milk
2 cups semi-sweet chocolate chips
1/3 cup chopped pecans
Instructions :
Preheat oven to 350°F (175°C).
Line a large baking sheet with parchment paper.
In a large bowl, combine the coconut flakes, chocolate chips, and chopped pecans.
Add in the sweetened condensed milk and mix until all ingredients are coated evenly.
Using an ice cream scooper or spoon, scoop out the dough and shape it into discs. Gently pat the tops down to flatten slightly.
To prevent sticking, rinse your hands frequently or keep a small bowl of water nearby to dampen your fingers as needed.
For best results and to prevent spreading, refrigerate the dough for 30 minutes to 1 hour before baking.
Bake the cookies for 10-12 minutes, or until the edges of the coconut start to turn golden brown.
Allow the cookies to cool on the baking sheet before serving.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 2 dozen cookies
Kcal: 190 per cookie | Servings: 24 cookies
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