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“Chewy coconut cookies paired with chocolate, coconuts perfect match. Also the almond in this recipe give it an amaretto flavor.”
READY IN:
28mins
SERVES:
15
YIELD:
30 Cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Butter and flour your mini-doughnut pan(s) and set aside. You can also just scoop this out on to a baking sheet and make a hole in the center using your fingers.
  3. In a large bowl, combine condensed milk, flavorings, egg white and salt. Blend in coconut until fully coated.
  4. Press mixture into doughnut pan, filling to just under the top.
  5. Bake for 16-20 minutes or until lightly golden, rotating once halfway through bake time.
  6. Allow cookies to cool in pan for 10 minutes. Using a knife, cut around each cookie and pop them out.
  7. In a double boiler, melt chocolate. Dip the cookies in the melted chocolate and place onto baking tray lined with parchment paper. Drizzle chocolate over the tops using a piping bag or even just a spoon.
  8. Allow to fully set in refrigerator for 10-15 minutes.

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