These aren't your average chocolate chip cookies. We're taking a trip to the tropics with this recipe, infusing the classic comfort of condensed milk cookies with the delightful sweetness and texture of coconut. Get ready for a taste sensation that's both familiar and excitingly new!
Why This Recipe Works
This recipe perfectly balances the creamy richness of sweetened condensed milk with the subtle sweetness of coconut and the satisfying crunch of chocolate chips. The result? A cookie that's incredibly moist, chewy, and bursting with flavor. It's the ideal blend of textures and tastes, making it a perfect treat for any occasion.
Ingredients You'll Need
- 1 can (14 ounces) sweetened condensed milk
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup semi-sweet chocolate chips
Step-by-Step Instructions
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Preheat & Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
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Cream Together: In a large bowl, cream together the softened butter and sweetened condensed milk until light and fluffy. This is crucial for achieving that signature soft and chewy texture.
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Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
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Gentle Incorporation: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
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Tropical Twist: Stir in the shredded coconut and chocolate chips. The coconut adds a wonderful tropical aroma and texture.
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Bake to Perfection: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.
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Cooling & Enjoying: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Coconut Chocolate Chip Condensed Milk Cookie
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Softened Butter is Key: Make sure your butter is truly softened; this ensures proper creaming and a better texture.
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Don't Overmix: Overmixing can lead to tough cookies. Mix until just combined.
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Baking Time Varies: Ovens can vary, so keep an eye on your cookies. Start checking for doneness around the 10-minute mark.
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Storage: Store your cookies in an airtight container at room temperature for up to a week. They're best enjoyed fresh, but they still taste delicious a few days later.
Variations to Explore
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Dark Chocolate: Swap the semi-sweet chocolate chips for dark chocolate chips for a richer, more intense flavor.
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Toasted Coconut: Toasting the coconut before adding it to the dough will enhance its flavor and give it a delightful crunch.
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Nuts: Add ½ cup of chopped pecans or macadamia nuts for extra texture and flavor.
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Spices: A dash of cinnamon or nutmeg can add warmth and complexity to the cookies.
This recipe is a delightful departure from the ordinary chocolate chip cookie. The combination of coconut, chocolate, and condensed milk creates a truly unforgettable treat. Give it a try and experience the magic of these tropical cookies!