Description
These no-flour coconut chocolate almond cookies combine sweetened coconut flakes, semi-sweet chocolate chips, and lightly salted almonds bound together with sweetened condensed milk. Baked to perfection at 325°F, these cookies feature a chewy texture with lightly golden edges, reminiscent of your favorite candy bar.
Ingredients
Ingredients
- Sweetened coconut flakes – 14 ounces (1 bag)
- Semi-sweet chocolate chips – 2 cups
- Chopped lightly salted almonds – about 2/3 cup
- Sweetened condensed milk – 1 can (14 ounces)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper to prevent the cookies from sticking during baking.
- Mix the Ingredients: In a large bowl, combine the sweetened coconut flakes, semi-sweet chocolate chips, and chopped lightly salted almonds. Pour the sweetened condensed milk over this mixture and stir thoroughly with a spoon or spatula until all the dry ingredients are evenly coated and well mixed.
- Scoop and Shape the Cookies: Using a cookie scoop or spoon, drop portions of the sticky dough onto the prepared baking sheet. Gently press each mound with wet fingertips to shape them into cookies. The shapes don’t need to be perfect rounds.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 14 minutes. Bake until the edges of the coconut flakes start to turn a light golden brown, indicating they are done.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to firm up. Then transfer them to a cooling rack or plate. Enjoy them warm or at room temperature for a soft, chewy texture with a slightly crisp edge.
Notes
- Wetting your fingertips with water before shaping cookies helps prevent the mixture from sticking to your hands.
- For a nuttier flavor, you can toast the chopped almonds lightly before mixing.
- Add a pinch of sea salt on top before baking to enhance the chocolate and almond flavors.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
