-Ingredient Coconut Chocolate Pecan Cookies
-Ingredient Coconut Chocolate Pecan Cookies
Ingredients
For the Cookies
- 2 1/2 cups sweetened shredded coconut
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup pecans, chopped
- 14 fluid ounces sweetened condensed milk
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the sweetened shredded coconut, semi-sweet chocolate chips, and chopped pecans. Stir well to ensure the ingredients are evenly distributed.
⏱️ 2 min
- 3
Pour the entire can of sweetened condensed milk over the dry ingredients in the bowl. Using a sturdy wooden spoon or spatula, stir thoroughly until all the components are well combined and coated with the condensed milk, forming a thick, clumpy batter.
⏱️ 3 min
- 4
Using a tablespoon or a small cookie scoop, drop individual portions of the mixture onto the prepared baking sheet, leaving about 1 1/2 inches between each cookie. Gently flatten each mound slightly with the back of the spoon or your fingers.
⏱️ 5 min
- 5
Bake for 10 to 12 minutes, or until the edges are golden brown and slightly crispy, and the coconut is lightly toasted. The chocolate chips will be melted and gooey.
⏱️ 12 min•🌡️ 350
- 6
Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
-Ingredient Coconut Chocolate Pecan Cookies
Ingredients
For the Cookies
- 2 1/2 cups sweetened shredded coconut
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup pecans, chopped
- 14 fluid ounces sweetened condensed milk
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the sweetened shredded coconut, semi-sweet chocolate chips, and chopped pecans. Stir well to ensure the ingredients are evenly distributed.
⏱️ 2 min - 3
Pour the entire can of sweetened condensed milk over the dry ingredients in the bowl. Using a sturdy wooden spoon or spatula, stir thoroughly until all the components are well combined and coated with the condensed milk, forming a thick, clumpy batter.
⏱️ 3 min - 4
Using a tablespoon or a small cookie scoop, drop individual portions of the mixture onto the prepared baking sheet, leaving about 1 1/2 inches between each cookie. Gently flatten each mound slightly with the back of the spoon or your fingers.
⏱️ 5 min - 5
Bake for 10 to 12 minutes, or until the edges are golden brown and slightly crispy, and the coconut is lightly toasted. The chocolate chips will be melted and gooey.
⏱️ 12 min•🌡️ 350 - 6
Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up.
⏱️ 5 min