- 5 ounces (1/2 cup) organic sweetened condensed milk (I like Santini, from Trader Joe’s)
- 6 to 8 ounces (2 cups) unsweetened coconut
- I suggest a pinch of salt and a splash of vanilla or almond extract
- Preheat (properly) oven to 350º. Line cookie sheet with parchment paper.
- Mix batter until moist and well-mixed. Drop by evenly-sized spoonfuls onto baking sheet.
- Bake 13-15 minutes, rotating pans halfway.
- Cool on cookie-sheets.
Theses store for a day or two in an air-tight tin. Otherwise, the batter does freeze great
**Get the book to check out LOADS of other flavor ideas. It’s jam-packed!!!
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