These unbelievably easy and tasty cookies are courtesy of Rachel Epstein and (along with many other recipes) can be found in Hosting With Style – Beretta Fleur’s Guide to Parties and Homemaking.
Naturally gluten-free, they are also perfect for Passover. Rachel brought them to Passover a few years ago and I would NOT stop eating them When I make them for my office, they get rave reviews and also complaints because they are so addictive.
Prep time: 5 minute Bake time: 15 minutes
- 1 bag shredded sweetened coconut
- 1 can sweetened condensed milk
- 1 bag dark or milk chocolate chips
- Optional crushed walnuts or almonds
Preheat oven to 350.
In large bowl, mix together milk, chocolate and nuts. Stir in coconut flakes.
Line a baking sheet with parchment paper, and drop mixture using two spoons (it’s pretty runny and sticky). Bake for 15 minutes or until browning. They will be pretty gooey. Pick up paper and place entire sheet on wire rack to cool. Meanwhile you can line another tray and bake another batch. Once cookies are cool they will peel off of the paper easily. Store in airtight container in fridge or at room temperature up to 1 week – but they never last that long!