My father taught me how to cook fresh fish we caught on camping excursions as a child for this campfire trout dish. The buttery taste and melt-in-your-mouth feel have always been my favorites!
| Prep Time: | 15 mins |
| Cook Time: | 9 mins |
| Additional Time: | 1 mins |
| Total Time: | 25 mins |
| Servings: | 54 |
| Yield: | 4 1/2 dozen cookies |
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 (14 ounce) can sweetened condensed milk
- ½ cup butter, softened
- 1 ½ cups sweetened, flaked coconut
- 2 cups red and green candy-coated chocolate
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl combine graham cracker crumbs, flour and baking powder.
- In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 100 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 59 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not sure what other people did, maybe they used margarine or a weird brand of sweetened condensed milk…..not sure but I have made these a total of 6 times and not once have they been soupy and they have not spread or flattened on me. I followed the recipe 5 times as it says, the 6th I added butterscotch chips and they were so yummy! They have been yummy every time and are simple to make. Everyone loves them even my coworkers who hate coconut! Thank you for the recipe, I am honestly shocked that there are so many bad reviews. Turned out perfect for me every time!
They were easy enough and tasted pretty good, but nothing amazing like so much that you get at this time of year.
These are a big hit at my house. They are requested often. I make them exactly as recipe is written. I see people commenting that they stick to the baking sheet. If you haven’t purchased silicon baking mats yet this is your perfect excuse! They slide right off. I love mine.
I made mine with butter shortening and it did not come out watery at all, I would like to add to put the m&m’s before you put it in the fridge, you really don’t have to cause with the shorten it doesn’t need to. I did double it and it you plan on it use a cup of the butter shortening and add 2 tablespoons of water to substitute the the melted butter.
Update: I added a tad more baking powder so they wouldn’t be so flat. I also used parchment paper! Great cookies!
They stuck so bad to the pan! Lost about a half dozen cookies. And that was with cooking spray! The taste was amazing.
The graham cracker crumbs gave it a nice taste and the coconut wasn’t overpowering. They did stick to the cookie sheet though and several broke trying to get them off. I will probably make them again.
These are the best cookies ever! Have made several batches and kids and adults LOVE them! My kids say they don’t like coconut-thats how little you can taste it. Remember to use sweetened condensed milk NOT evaporated milk. Spray cookie sheet with non stick spray and I baked mine for 12 minutes. Came out perfect!!
These were fairly easy to make, with just a couple adjustments. Like others said before I added more flour, sprayed the cookie sheet with cooking spray, and made them fairly small. They turned out perfect! 🙂 Overall, a recipe I will use again!
I used gold chocolate-covered candies, along with the green and red, for part of my Christmas 2009 baking. They were different, looked pretty, and our families on both sides enjoyed them.
This recipe is really, really tasty. Especially when you’re looking for something a little different. Careful though, they are a little bit tricky getting off the pan w/o ruining their gooey undersides. My whole family loved them.
Am a beginner…and i had fun making these cookies. They were absolutely amazing. The key ingredients are the condensed milk and coconut. Tip for those with gooey dough: refrigerate the dough for about 30-40min makes it more manageable. Delicious cookies and u can always add or reduce the amount of m&m candies
We liked this cookie! I did, as other users suggested, and used more flour. I ended up using 1C. and the dough turned out perfect. I chilled in the fridge for 45 mins, then added the chocolate. I only had about 1C. of M&M’s so I also used some white chocolate chips and regular chocolate chips. It added some extra flavor and my kids loved them! I rolled them into balls and baked them. They held the shape perfectly and didn’t come out flat at all! Make sure you don’t melt the butter, just soften. That is a mistake a lot of people make when baking cookies! I will make these again. Thanks for the recipe!
Was nervous about making these w/so many negatives spoken. I did increase the flour to 1-1/4 cup & decreased coconut to 1 cup. They look just like the picture & held shape (did not flatten). Couldve been a tad bit sweeter. Maybe should’ve used the other 1/2 cup coconut. Next time! 🙂
I did this recipe today..l added 1 1/2 cups of flour..and the heated the oven to 350 for 17 minutes..as far as sticking..l used waxed paper..turned out great!
Luckily I didn’t have the problems everyone else did with them sticking to the cookie sheets. The only things I would change is to at least double the recipe because it definitely does not make much and I’m personally not a big fan of coconut so I would cut it back by about 1/2 cup. Other than that, these were simple to make and very tasty! Thanks!
They’re not visually appealing but they taste excellent! I’ve made about five batches of them now and I’ve discovered they turn out best when they’re very small – no more than a teaspoon each when placed in the oven. They do turn out somewhat flat but the taste makes up for it. Oh, and I use cinammon graham cracker crumbs. Yum!
OK I was a bit worried after reading the other reviews. I followed some suggestions and I refrigerated the dough for about an hour before baking. The cookies came out great. Very festive and yummy.
I just made these cookies. I wish I had read the reviews before hand. (I usually do). I agree with a lot of the people who mentioned them being very “soupy.” I would say they are very “sticky.” However the flavor is outstanding. They taste good enough for me to try to make these again. i will put the dough in the fridge and follow all the other comments that were made. Don’t give up on this recipe. The flavor is worth making it again. I do have to agree that it isn’t a cookie for company. The typical look of a cookie doesn’t happen with this one. But it tastes great. I normally don’t buy coconut or the sweetened condensed milk, so this won’t be an “all the time” cookie. My main problem that I had was trying to get these bad boys off the pan. Will definitely grease the pan even though it says not to.
This recipe made some amazing cookies, the dough was not soupy at all as other reviews said. They baked up perfectly crispy and chewy all at the same time. I agree with placing the dough in the fridge for a few minutes so it’s not as sticky. I did not have the colored chocolates so I used chocolate chips however they again are some of the best cookies I’ve ever had.
Wonderful recipe…turned out great. But NO WAY could this recipe produce 54 cookies. I doubled the recipe and got 48 delicious cookies. Not big coconut fans in our house, but they taste great, so guess we can no longer say we hate coconut! I found that refrigerating the dough prior to dropping on cookies sheets with a cookie scoop worked wonderfully. No gooey problems at all….just perfecto!