Updated: Aug 6, 2020
Ingredients for the cookies:
1 1/2 cups unsweetened shredded coconut, finely shredded
1/2 cup sliced almonds
1 cup milk chocolate chips - I use ChocZero and you can order them here - use code LOVECELEBRATEANDBLOOM for 10% OFF at check out!
1 cup sugar free condensed milk - recipe below
Ingredients for the sugar free condensed milk:
2 cups heavy cream
1/4 cup powdered Lakanto - click here to purchase on Amazon store
3 tablespoons grass fed butter
1 tablespoon vanilla extract
Directions for sugar free condensed milk:
In a medium size sauce pan on medium heat add your heave cream, sugar, butter and vanilla and mix well. Once it starts boiling lower your heat to a simmer.
You will let this simmer this for 20/25 minutes stirring every few minutes until it looks thick and creamy.
Let cool and store in an air tight container with a lid. Store in the fridge for up to two weeks.
Directions for the Cookies:
Preheat oven to 350 degrees.
Make the sweetened condensed milk and set aside too cool.
Mix the unsweet coconut flakes, sliced almonds and milk chocolate chips.
Add the condensed milk and stir well to combine.
Scoop them directly on to a sheet pan lined with parchment paper. I attached a picture for you to see below. You can use a spoon or a cookie scooper.
Bake for 12/15 minutes or until golden brown.
Place them in the fridge for about 20 minutes allowing them to harden a bit.
You can store them in the fridge for 5 days or you can freeze them for up to 2 months.