Four-Ingredient Coconut Cookies
Natasha found this recipe on Alexandra Lourdes’ page months ago and has been begging me to make it ever since. Apparently Alex calls these her husband’s favourite cookies, and Natasha wanted to be able to say the same thing lol. She was so committed to this that when she was in Thailand in May, she actually picked up coconut chips specifically for this recipe. It is now October, so that should tell you how seriously I took the assignment. But we finally made them, and I have to admit, I get it.
Although... I don’t know if I would call these cookies. To me, they’re much more like clusters, and the minute I ate one they reminded me of those coconut macaroons we used to eat growing up. They have that same sweet, sticky, chewy texture where half of it inevitably gets stuck in your teeth — which, honestly, was always one of the best parts — except these feel like the grown-up, slightly fancier version with big pieces of cashew and chocolate running through them. We made a smaller batch of about 14 and everyone who tried them loved them. They got polished off so quickly and I'm low-key itching to make them again. They lasted about four days in an airtight jar, although they definitely lose some of their crispness as they sit. We didn’t try it, but I feel like a quick air fry would bring that right back!
The best part, though, is just how ridiculously easy they are. Four ingredients, one bowl, barely any prep and somehow you end up with something that feels much more exciting than the effort that went into it. I can totally see us making these again as little party favours or taking a jar when we’re going over to someone’s house, but mostly, I think you should make them because they’re delicious and because there’s something really fun about eating something that unexpectedly takes you straight back to your childhood. Also, I can now finally say that these are my wife's favourite cookies. Or clusters. We’re still disagreeing on that part.
Four-Ingredient Coconut Clusters
Makes: about 14
Ingredients
150g cashews, roughly chopped
150g coconut chips or coconut flakes
85g chocolate chunks
100g sweetened condensed milk
You can use pretty much any nuts you like here, just remember to chop them up. And coconut chips or flakes both work — just use whatever you can find.
Method
Preheat your oven to 175°C and line a baking tray with parchment paper.
Roughly chop the cashews, then add them to a bowl with the coconut and chocolate chunks. Add the condensed milk and mix until everything is sticky and well coated. The mixture should hold together when you scoop it.
Scoop into small clusters on the lined tray, pressing them together lightly so they hold their shape. Bake for 12–15 minutes, or until the coconut and edges are nicely golden.
Let them cool completely on the tray before moving them — they’ll firm up as they cool. Store them in an airtight jar once completely cooled and try not to finish all of them immediately.
