When you want macaroons now, this 4-ingredient recipe is just what you need!
Cookies When You Crave Them
Ever get a late-night hankering for cookies? I know the answer is, “Yes,” so we can dispense with that question!
You’ll be glad to know that these come together quickly and I’m willing to bet you have everything you need in your cupboard.
The basic ingredients that come together is the coconut and condensed milk. The nuts and chocolate chips are just additional goodies, so you can get by with a mere two ingredients.
Cook them in the microwave too!! Reader Lori tried it that way and said they were awesome!
Make Some Now And Later
I have to tell you, the batch you mix up is likely a heck of a lot more than you can eat in one (or two) sittings. It makes a LOT.
However, the great thing about this “batter” is that it can be easily refrigerated. That way, it’s on hand for your next craving.
There’s no leavenings or anything like that to spoil, so put the unused amount in an airtight container and you’re good to go for the next time.
You’ll also have enough to bake cookies for unexpected guests because this is a great hurry-up dessert too.
This “dough” is very sticky which makes it a little hard to handle, but there are ways around that!
First, I highly recommend lining your baking sheets with parchment. Not only does this eliminate cleaning your cookie sheets, but the cookies will not stick. This makes removal easy.
Next, I use a small scooper to portion them out on the sheets. It looks like a small ice cream scoop complete with the spring to release each scoop onto the sheet. Not only does this eliminate having to handle the sticky batter, but your cookies will be uniform in size and therefore will bake evenly.
Wet your hands when you have to press down on each cookie to make a patty shape. You can also use the back of a large spoon if you don’t want to touch them.
- 1-14 oz bag shredded sweetened coconut
- 1 can (14 oz) sweetened condensed milk—NOT evaporated milk
- 2 cups chocolate chips
- ⅔ cup chopped almonds
- Preheat oven to 325℉. Line a large baking sheet/cookie sheet with parchment.
- Mix all ingredients together well in a large bowl.
- Drop by tablespoons onto prepared sheet. I use a small scooper—it looks like an ice cream scoop but make balls the size of large marbles.
- Wet your hands and press down on each “ball” to form a small disk.
- Bake 14-17 minutes, or until coconut is brown at the edges and starts to get golden on the top.
- Cool for 1 minute on the sheets, then remove to a rack to cool completely.
- Makes about 4 dozen cookies.
Just a reminder condensed milk is not evaporated milk. I know some parts of Europe call what we in the US call "evaporated milk" condensed milk. The product you have to use here is the thick, sweetened milk that comes in a can.