Description
Delightful gluten-free and vegan cookies made with coconut condensed milk, sliced almonds, shredded coconut, and dark chocolate.
Ingredients
- 1 cup coconut condensed milk
- 1 cup sliced almonds
- 1 cup shredded coconut
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix together the coconut condensed milk, sliced almonds, shredded coconut, and dark chocolate chips.
- Scoop the mixture onto the prepared baking sheet, spacing the cookies evenly.
- Bake for 9 to 10 minutes, until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a chewy center, remove cookies when edges are golden even if the centers look slightly underbaked. Store in an airtight container for up to a week.
