These have to be the easiest and most delicious cookies I have ever made. The most important thing to keep in mind is, to use exactly what the recipe calls for. Now, this isn’t my normal way of cooking. I like to improvise. And I tried to a couple of times with this recipe and was disappointed with the outcome each time. So, with that in mind, are you ready?
Ingredients:
2 cups milk chocolate chips
1, 14oz can sweetened condensed milk
1, 14 oz bag of sweetened coconut flakes
2/3 cup of slivered almonds
Instructions:
Preheat oven to 325°. Line a baking sheet with parchment paper. You HAVE TO use parchment paper. Not wax paper. If you do, they won’t come out right.
Mix all ingredients together well. If you’re like me, and second guess things sometimes. This will be one of those times. I guarantee you’re going to think “this can’t possibly be enough milk. It’s too dry!” I hear ya. But, don’t add any more. They’ll still taste good but will look weird if you do.
Size doesn’t really matter when arranging them on the pan whereas the cookies don’t spread out during baking. You can use either a tablespoon or teaspoon. I like mine to be smaller, so I generally use a teaspoon or a pampered chef cookie dough scoop.
Put in the oven for 12-14 minutes or until the coconut starts to turn a light brown.
And that’s it. Like I said, super easy recipe. I hope you love them! Whats the easiest recipe you know?
East Coast Approach 