Ingredients - 14 ounces Sweetened Shredded Coconut
- 14 ounce can Sweetened Condensed Milk
- 1 cup Roasted Almonds, salted, coarsely chopped
- 2 cups Semisweet Chocolate Chips, 12 ounce package
Directions - Preheat oven to 350°F. Line baking tray(s) with parchment paper and set aside.
- In a large mixing bowl, combine the coconut and the sweetened condensed milk. Mix in the almonds.
- Scoop the mixture on the baking tray, about two tablespoons per scoop. Leave an inch between the cookies. Gently press the top of each mound. (Wet hands first to prevent sticking.)
- Bake the cookies until golden brown, 14 to 16 minutes. Let cool completely.
- Prepare another baking tray lined with wax or parchment paper. In a microwave-safe bowl, melt the chocolate chips according to package directions.
- Hold a cookie and dip half of the cookie in the melted chocolate. Place on the prepared baking tray. Alternatively, use a spatula or knife to spread some chocolate on each cookie. Let the chocolate set well, at room temperature or in the refrigerator.
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