Four-Ingredient Coconut Chocolate Chip Pecan Cookies
Four-Ingredient Coconut Chocolate Chip Pecan Cookies
Ingredients
- 2 cups shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 can sweetened condensed milk, 14-ounce
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the shredded coconut, semi-sweet chocolate chips, and chopped pecans. Stir until evenly distributed.
⏱️ 2 min
- 3
Pour the entire can of sweetened condensed milk over the dry ingredients in the bowl. Mix thoroughly with a spatula or wooden spoon until all ingredients are well coated and a cohesive, sticky mixture forms.
⏱️ 3 min
- 4
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheet, leaving about 1 1/2 inches between each cookie. Gently flatten each cookie slightly with the back of a spoon or your fingertips.
⏱️ 5 min
- 5
Bake for 12 to 15 minutes, or until the edges are golden brown and the coconut is lightly toasted. The cookies will still be soft when hot but will firm up as they cool.
⏱️ 15 min•🌡️ 350
- 6
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Four-Ingredient Coconut Chocolate Chip Pecan Cookies
Ingredients
- 2 cups shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 can sweetened condensed milk, 14-ounce
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the shredded coconut, semi-sweet chocolate chips, and chopped pecans. Stir until evenly distributed.
⏱️ 2 min - 3
Pour the entire can of sweetened condensed milk over the dry ingredients in the bowl. Mix thoroughly with a spatula or wooden spoon until all ingredients are well coated and a cohesive, sticky mixture forms.
⏱️ 3 min - 4
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheet, leaving about 1 1/2 inches between each cookie. Gently flatten each cookie slightly with the back of a spoon or your fingertips.
⏱️ 5 min - 5
Bake for 12 to 15 minutes, or until the edges are golden brown and the coconut is lightly toasted. The cookies will still be soft when hot but will firm up as they cool.
⏱️ 15 min•🌡️ 350 - 6
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min