Sweetened Condensed Milk Coconut Cookies Candy
Indulge in the irresistible charm of Sweetened Condensed Milk Coconut Cookies Candy, a delectable fusion of cookie and candy textures. This quick and easy recipe brings together rich sweetened condensed milk, shredded unsweetened coconut, and a touch of vanilla for a perfectly chewy and aromatic bite. With just 10 minutes of prep and 15 minutes of baking, these treats are golden on the outside, soft in the center, and can be finished with a drizzle of velvety semi-sweet chocolate for an extra layer of decadence. Whether enjoyed as a midday snack or a festive dessert, these bite-sized, naturally gluten-free delights are perfect for coconut lovers and dessert enthusiasts alike. Prepare to savor a tropical twist with every morsel!
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Recipe Information
Ingredients
- 1 can (14 ounces) Sweetened condensed milk
- 3 cups Shredded unsweetened coconut
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup All-purpose flour
- 0.5 cup Semi-sweet chocolate chips (optional, for drizzling)
- 1 teaspoon Vegetable oil (optional, for thinning chocolate)
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a large mixing bowl, combine the sweetened condensed milk, shredded coconut, vanilla extract, and salt. Stir until well combined.
Sprinkle the all-purpose flour over the mixture and fold it in gently. The dough should come together and hold its shape when scooped.
Using a tablespoon or small cookie scoop, portion the mixture into small mounds onto the prepared baking sheet, spacing them about 1 inch apart.
Gently press down the tops of the mounds with the back of a spoon to slightly flatten them, ensuring even baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, melt semi-sweet chocolate chips in the microwave in 15-second increments, stirring after each interval, until smooth. Add the vegetable oil if the chocolate needs thinning for drizzling.
Drizzle the melted chocolate over the cooled coconut cookies and let the chocolate set before serving.
Serve immediately or store in an airtight container at room temperature for up to 1 week. Enjoy these chewy, sweet morsels as a treat!
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 186.6 g | 933% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 366.5 g | 133% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 282.6 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1275 mg | 98% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2555 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
