Description
These decadent five-ingredient cookies leverage the binding power of sweetened condensed milk to create a chewy, flourless treat. Packed with roasted cashews, shredded coconut, and semi-sweet chocolate, they offer a sophisticated flavor profile with minimal preparation effort.
Ingredients
- 120g (1 ½ cups) unsweetened shredded coconut
- 190g (1 ½ cups) roasted cashews
- 340g (2 cups) semi-sweet chocolate chips
- 90g (1 cup) quick-cooking rolled oats
- 396g (14 ounces) sweetened condensed milk
Instructions
- Preheat your oven to 350°F (177°C) and line a heavy-gauge baking sheet with professional-grade parchment paper.
- In a large mixing bowl, combine the coconut, cashews, chocolate chips, and oats, then fold in the sweetened condensed milk until every ingredient is thoroughly coated.
- Using a 3-tablespoon scoop, portion out 22 mounds onto the prepared baking sheet and firmly press any loose pieces into the center to create compact spheres.
- Bake on the center rack for 12 to 15 minutes, or until the coconut peaks reach a golden-brown hue.
- Allow the cookies to rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely and finish setting.
Notes
For the best structural results, ensure you use quick-cooking oats specifically, as their higher surface area is necessary to absorb moisture and bind the ingredients without flour. If the dough feels difficult to shape, lightly wetting your hands can help prevent the mixture from sticking to your skin while you compact the mounds.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American