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Ingredients
| bittersweet baking chocolate squares: 6 oz |
| eggs: 3 |
| canned coconut milk: 1 cup |
| evaporated milk: 1/2 cup |
| granulated sugar: 1/2 cup |
| salt: 1 tsp |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 2/3 cup |
| unsalted butter: 1/4 cup |
Chewy Chocolate Coconut Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
36 serving(s)
Tags
- Preheat the oven to 400ºF.
- Melt the chocolate over low heat in a small saucepan.
- Whip the eggs until frothy.
- add the coconut milk, evaporated milk, sugar, salt, vanilla and flour into the eggs.
- Whip it together for another minute.
- Melt the butter in a large saucepan over medium mix.
- add all the ingredients in and stir until a thick paste is formed; Let cool.
- Fill a piping bag (or a Ziploc with a corner cut off) with the paste.
- pipe out the mixture into cookie shapes onto a baking sheet lined with parchment.
- Bake for 25 minutes or until slightly springy to the touch.
- They will be very soft, but they will firm up and get very chewy as they cool.