Description
These delightful five-ingredient cookies combine the tropical essence of shredded coconut with the rich crunch of roasted cashews and melted chocolate. Naturally gluten-free and bound by sweetened condensed milk, they offer a perfect balance of chewy centers and golden, toasted edges in under half an hour.
Ingredients
- 1 ½ cups unsweetened shredded coconut
- 1 ½ cups roasted cashews
- 2 cups semi-sweet chocolate chips
- 1 cup quick cooking rolled oats
- 14 ounce can sweetened condensed milk
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the shredded coconut, roasted cashews, chocolate chips, and quick oats.
- Pour the entire can of sweetened condensed milk over the mixture and fold with a sturdy spatula until every ingredient is thoroughly coated.
- Scoop mounds of dough (about 3 tablespoons each) onto the prepared sheet, spacing them 2 inches apart and pressing any loose bits into the mounds.
- Bake for 12 to 15 minutes until the tops turn golden brown and the edges are set.
- Allow the cookies to rest on the baking sheet for at least 5 minutes to firm up before moving them to a wire rack.
Notes
For the most consistent bake, ensure your oven is fully preheated before sliding the tray in, as the condensed milk relies on steady heat to caramelize without becoming too hard. If you find the mixture is particularly tacky, chilling the dough for ten minutes before scooping can help the mounds hold their shape even better during the baking process.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American