Description
Delicious chocolate coconut almond cookies topped with rich melted chocolate.
Ingredients
Scale
- 14 oz sweetened condensed milk
- 3 cups shredded sweetened coconut
- 2 cups semi-sweet chocolate chips
- 1 cup whole almonds
Instructions
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir until the coconut is evenly coated and the mixture holds together.
- Use a tablespoon or a small cookie scoop to portion the mixture. Roll each portion into a ball and place on the prepared baking sheet. Gently flatten each ball slightly with your fingers.
- Press one whole almond into the center of each cookie.
- Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Spoon the melted chocolate over each cookie, covering the top and letting it drizzle down the sides. You can also dip the tops of the cookies into the chocolate.
- Let the cookies set at room temperature until the chocolate hardens, about 1-2 hours. For faster setting, you can place them in the refrigerator for 20-30 minutes.
- Once set, transfer to an airtight container. Store at room temperature for up to a week.
Notes
- For best results, ensure the chocolate is completely melted before applying.
- These cookies can also be refrigerated for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg