Description
These effortless five-ingredient cookies are a pantry-staple miracle, combining chewy shredded coconut, crunchy roasted cashews, and rich semi-sweet chocolate. Bound together by creamy sweetened condensed milk and hearty quick oats, they offer a thick, fudge-like texture that is incredibly simple to prepare yet deeply nostalgic.
Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup roasted cashews, roughly chopped
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups quick cooking rolled oats
- 1 can (14 oz) sweetened condensed milk
Instructions
- Preheat your oven to 350°F (175°C) and line a sturdy baking sheet with parchment paper to ensure the cookies lift away perfectly.
- In a large mixing bowl, combine the shredded coconut, chopped roasted cashews, chocolate chips, and quick-cooking oats until well distributed.
- Pour the entire can of sweetened condensed milk over the dry ingredients and stir with a sturdy wooden spoon until every bit of oat and coconut is thoroughly coated and a thick, glossy dough forms.
- Scoop rounded portions of dough, about 3 tablespoons each, onto the prepared baking sheet, leaving about two inches of space between them.
- Bake for 12 to 15 minutes until the coconut on the edges turns a soft golden brown; allow the cookies to cool on the pan for at least 5 minutes to firm up before moving them to a wire rack.
Notes
For the best texture and structure, ensure you use quick-cooking oats rather than old-fashioned rolled oats, as the smaller pieces better absorb the sweetened condensed milk to create a cohesive dough. If your dough feels particularly sticky when scooping, lightly dampening your hands with water will help you shape the mounds without the ingredients clinging to your skin.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American