This week have experienced all seasons; from 70 degree Summer temps to snow and sleet. We should not be surprised, it is Minnesota right?
I’ve been suffering from some pain caused by inflammation, and the thought is too much gluten. I love bread, chips, and cookies (in that order). I’ve been working to decrease my gluten intake, while still enjoying a sweet now and then, and these cookies really hit the spot. A little chocolate, a little coconut, a little almonds - yum.
I baked 3 dozen cookies in 60 minutes from start to finish, and they are delicious.
Ingredients:
1 cup sweetened condensed milk
3 cups shredded coconut
12 ounces semisweet chocolate chips (2 cups)
1 cup sliced almonds
1 teaspoon baking powder
½ teaspoon salt
Instructions:
Preheat the oven to 325 degrees. Fold and mix all the ingredients together in a large bowl.
Line two cookie sheets with parchment paper. Use parchment paper and not silicone baking mats - the cookies stick to the mats but easily come off the parchment paper.
Using a 1½-inch cookie scoop, spoon the cookie mixture onto the cookie sheets. Leave space between them (1 ½ - 2 inch) because they will flatten and spread while cooking. Press down the cookie mounds so they look like little round discs
Bake for 12-14 minutes or until golden brown on the edges. Be careful to not overcook them, or they will taste burned
Allow to cool on the baking sheet. Store cookies in an airtight container.
Enjoy and thanks for stopping by!