Description
Delicious no-bake cookie treats that layer caramel, toasted coconut, and chocolate for a satisfying crunch.
Ingredients
Scale
- 150 g (1 1/2 cups) graham cracker crumbs
- 200 g (2 cups, packed) sweetened shredded coconut
- 1 can (396 g / 14 oz) sweetened condensed milk
- 120 g (3/4 cup, packed) dark brown sugar
- 85 g (6 tbsp) unsalted butter
- 5 ml (1 tsp) vanilla extract
- 2 g (1/2 tsp) fine sea salt
- 200 g (7 oz) semi-sweet chocolate
- Optional: flaky sea salt for finishing
Instructions
- Toast the coconut in a dry skillet over medium heat for 4–6 minutes until golden. Remove from heat and let cool.
- In a saucepan, combine condensed milk, brown sugar, and butter. Cook over medium-low heat, stirring constantly for 8–10 minutes until thickened. Stir in vanilla and salt.
- In a bowl, mix graham cracker crumbs with cooled coconut. Pour hot caramel over and mix until coated.
- Line a baking sheet with parchment, form discs with the mixture, and chill for 20–30 minutes.
- Melt chocolate with coconut oil in a microwave or double boiler.
- Dip each cookie in chocolate and place back on parchment. Set the chocolate and add stripes if desired.
- Sprinkle with flaky sea salt before chocolate sets, and store in an airtight container.
Notes
Chill cookies to prevent melting when dipping in chocolate. Use full-fat sweetened condensed milk for optimal texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg