These cookies are easily in my top five favorite cookie recipes. Easily. I love them and they always get raving reviews. One of the reasons I am so loyal to these cookies is that they are surprisingly unique and the texture is unbelievably good. The base of the cookie dough is made from graham cracker crumbs and sweetened condensed milk (and they contain no eggs!). Strange, huh? But it is an amazing combination! The cookies are unbelievably chewy – not just soft, but really, really chewy, and the coconut adds great texture. They are simply fantastic and I love to make them when we need a change from everyday chocolate chip cookies I make all the time. (By the way, have I mentioned I’m on the hunt for the perfect chocolate chip cookie recipe? I’ve made probably five different varieties in the last few weeks and I’m bound and determined to find “the one.”)
- 1 1/2 cups graham cracker crumbs (about 25-30 squares)
- 1/2 cup flour
- 2 teaspoons baking powder
- 1 14 oz. can sweetened condensed milk
- 1/2 cup butter, room temperature
- 1 1/3 cups coconut
- 2 cups (1 package) semisweet chocolate chips
- 1 cup walnuts, chopped (I usually leave these out due to my husband's preference - the cookies are delicious with or without nuts)
- Preheat oven to 350 degrees.
- In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
- Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.
Recipe Source: from Debbie R. via Aunt Marilyn