Updated: Jul 27, 2020
Ingredients for the cookies:
1 1/2 cups unsweetened shredded coconut, finely shredded
1/2 cup pecan, crushed but still small pieces - I used the back of my measuring cup to crush them in a zip lock bag - you can always use 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, pecans and milk chocolate chips.
Add the condensed milk and stir well to combine.
Line your muffin or cupcake tin with paper and spray each paper with some coconut spray. You can also do it without the paper just spray the tin itself. My kids love the paper.
If you don't have a muffin tin or cupcake liners you can just scoop them directly on a sheet pan lined with parchment paper. I attached a picture for you to see below.
Use a small spoon and place a small scoop in each, with he back of the spoon press down lightly.
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.