This isn’t a new recipe (thanks to my friend Jenny for this new favourite) but my version is nut-free and so darn easy to make. My recipe swaps sweetened coconut for unsweetened to cut down on the sugar and in my opinion, you’d never know the difference. They’re so fast and so easy and only need 3 ingredients that I usually have kicking around the kitchen. Great for last minute pot lucks, parties or just a Tuesday night craving.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
|
Ingredients
- 2 cups chocolate chips
- 1 can condensed milk
- 5 cups unsweetened shredded coconut
Ingredients
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Instructions
- Preheat oven to 325 degrees fahrenheit. Grease cookie sheet OR line with parchment paper.
- In a medium bowl, combine all ingredients and mix well.
- Using a cookie dough scoop (1 tbsp), place scoops of mixture on cookie sheet about an inch apart.
- Using wet fingers, press and form piles to slightly flatten the top.
- Bake in oven for 10 minutes or until edges are slightly golden brown. Remove from oven and transfer cookies to a cooling rack.
Recipe Notes
Note: I find that the regular condensed milk is better than the low fat or lower calorie for this recipe. The low fat is thinner and tends to spread more when baking.
I love coconut cookies! I hope you do too. Enjoy!
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