1 (14-ounce) can fat-free sweetened condensed milk
How to Make It
Preheat oven to 250°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and coconut in a medium bowl; toss well. Add the vanilla, salt, and milk; stir until well-blended. (Mixture will be very thick.)
Drop the batter by scant tablespoons (about 2 teaspoons) 2 inches apart onto a baking sheet lined with parchment paper. Bake at 250° for 50 minutes or until golden brown. Remove from pan; cool cookies completely on wire racks.
I thought these were reallyyyyy good! They came out chewy and golden and beautiful. I dropped them out in half the amount so I could have even tinier bites of cookie. I had NO issue with them being too runny and I baked them at 350 F for 12 minutes like a previous reviewer suggested.
I would have given these a 5-star rating but I made an egg-white and sugar version side by side with this and liked the taste better with those. However these are slightly lighter in calories so you decide!
i didn't like these at all - they are more like a coconut fudge candy than a cookie. did not have a problem with too much liquid like some other reviewers, they baked up fine. i made them along with coconut almond macaroons made with egg whites to compare. i much prefer the egg white version.
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