This is a great recipe for making with the kids. Just make the coconut & agave condensed sweetened milk and refrigerate before you start a stove top dinner recipe. ¥ou can get dinner rolling and oversee the kids dropping and rolling the balls. The cookies can chill while you eat. Then a delicious dessert and a sense of pride for the young set!
| Servings | Prep Time |
| 48 | 60minutes |
| Servings | Prep Time |
| 48 | 60minutes |
Ingredients
- 2 cans Coconut Milk 14.5 ounce
- 2/3 cup Agave nectar
- 1/8 tsp. salt kosher or fine sea salt
- 3 cups graham cracker crumbs gluten-free (of course!) graham style cracker crumbs
- 2 cups Semisweet chocolate chips (or dairy free chocolate chips)
- 3 cups coconut flakes
Servings:
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Ingredients
Servings:
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Instructions
- Combine the coconut milk, agave and salt in a large saucepan with high sides (use a saucepan that is larger than you think you will need to keep the mixture from boiling over). Bring to a boil over high heat. Adjust the temperature to keep the mixture boiling but not boiling over and let boil for 30 minutes or until the mixture has reduced to about 1 ? cups and is a light amber color. You can check by pouring the mixture into a heatproof measuring cup, if it has not reduced enough, just boil a little longer. Let cool and refrigerate for about half an hour.
- Line two baking sheets with parchment or waxed paper.
- Combine the cooled coconut milk mixture with the gluten free graham style cracker crumbs in a large mixing bowl and stir. Stir in the chocolate chips. Pour the coconut flakes into a bowl or dinner plate.
- For each cookie drop about 1 Tbsp. of the cookie mixture into the coconut flakes and roll into a ball – a small ice cream scoop (#60) works well for measuring the dough. Place the cookie on the prepared pans and repeat with the remaining mixture.
- Put cookies in the refrigerator until hardened, about half an hour.
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