Description
These ultra-thick, 5-ingredient cookies are a texture lover’s dream, combining salty roasted cashews and chewy shredded coconut with a massive hit of semi-sweet chocolate. This flourless, egg-free recipe uses sweetened condensed milk to bind everything together into a decadent, monster-sized treat that is incredibly easy to whip up.
Ingredients
- 1 ½ cup unsweetened shredded coconut
- 1 ½ cup roasted cashews
- 2 cup semi-sweet chocolate chips
- 1 cup quick cooking rolled oats
- 1 can (14 ounce) sweetened condensed milk
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the shredded coconut, roasted cashews, chocolate chips, oats, and sweetened condensed milk, stirring until the mixture is completely uniform and coated.
- Using a large cookie scoop or a 1/4 cup measure, form mounds of approximately 3 tablespoons each and place them on the baking sheet, pressing firmly with your hands to keep the ingredients together.
- Bake for 12 to 15 minutes until the edges and tops are a deep, beautiful golden brown.
- Remove from the oven and allow the cookies to rest on the baking sheet for at least 5 minutes to set properly before handling.
Notes
To ensure your cookies hold their shape without flour or eggs, make sure to firmly compress the mixture when scooping them onto the baking sheet. If you prefer a more uniform look, you can slightly dampen your hands with water while shaping to prevent the condensed milk from sticking to your skin. For the best flavor balance, use roasted and salted cashews to contrast the sweetness of the chocolate and milk.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American