No-Bake Coconut Snowball Cookies
These cookies taste something like cookie dough studded with chocolate chips and coated with coconut. What holds them all together is the combination of Kinnikinnick’s gluten free Graham Style Cracker Crumbs and the dairy free condensed milk substitute you make by boiling down coconut milk with agave, which, by the way, can be used for all sorts of dairy free baking in place of that canned sugar milk.
Servings Prep Time
48 60minutes
Servings Prep Time
48 60minutes
Ingredients
Instructions
  1. 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.
  2. Line two baking sheets with parchment or waxed paper.
  3. 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.
  4. 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.
  5. Put cookies in the refrigerator until hardened, about half an hour.