These are the most delightful chewy cookies with tons of good fiber. I love these chewy cookies studded with chocolate chips and pecan pieces which are rich and moist on the inside, and I cannot get enough of them. I am happy to wake up in the morning to enjoy another couple of cookies with my tea or coffee. They are perfectly sweet enough for my very sweet tooth.
I would not call these macaroons, although they are somewhat similar, as I didn't add any egg whites. These cookies didn't need any eggs to hold together. They are still moist enough as I used all my condensed milk instead of just a part of it. I will make some macaroons soon though as I would like to compare the cookies. I would need to use less condensed milk to make room for the moisture from a couple of egg whites, but I wanted to use all my condensed milk in these cookies to see how they would turn out and how they would hold together. They turned out yummy and hold together very nicely. I keep them in the refrigerator for a firm cookie, yet lovely moist and chewy in texture.
These cookies will keep for many days in the refrigerator. I have not tried freezing them, but I cannot see why they wouldn't freeze well.
These are pretty cookies and a recipe to remember around the holidays as well. You can happily indulge.
They are very large cookies as I used 2 tablespoonfuls. I decided to keep the pretty rounded shapes so that the cookies would hold together better.
No flour is necessary as these are flourless cookies so great for keto low-carbers. Just make sure to use the keto option in the condensed milk. You can find heavy milk powder in Walmart, I believe, and maybe even coconut milk powder. I wish we had a Walmart in this country. It is the first place I visit when we travel to Florida or Montana.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2. The fact is even although I love using allulose blends these days (you can use it wherever you see erythritol in my older recipes) - allulose/sucralose or allulose/monkfruit, some applications need a combination or simply the liquid sweetener.
Other No-Bake Cookies you may like:
Low-Carb No-Bake Chocolate Haystack Cookies
No-Bake Chewy Chocolate Cookies
No-Bake Peanut Butter Jumble Cookies
Chewy No-Bake Chocolate Cookies
Ingredients:
10 oz unsweetened coconut flakes (300 g)
2/3 cup chopped pecans (150 mL)
11/4 cups sugarless chocolate chips (300 mL)
Condensed Milk:
1/3
cup plus 1 tbsp boiling water (90 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular, salted butter (30 ml)
1 cup heavy cream powder, OR whole milk powder, (250 mL)
OR coconut milk powder
Liquid sweetener to equal 1/2 cup sugar (125 mL)
3 tbsp powdered sweetener (45 mL)
(I used allulose/sucralose, allulose/monkfruit blend will also work)
1/2
tsp vanilla extract (2 mL)
Preheat the oven to 325°F (160°C). Line a cookie sheet with parchment paper. I
usually spray the cookie sheet with nonstick cooking spray and then place the
parchment paper on the cookie sheet, as that helps it to adhere to the cookie
sheet better.
In medium bowl, combine coconut, pecans and chocolate
chips. Pour condensed milk over all and
stir to combine well.
Condensed Milk: In blender, combine boiling water, unsalted butter, regular butter, heavy cream powder, OR whole milk powder, OR coconut milk powder, liquid sweetener, powdered sweetener (allulose blend works) and vanilla extract. Blend until smooth. The condensed milk must be smooth just like condensed milk and not grainy. Add more hot water 1 tbsp (15 mL) at a time and up to 4 tbsp (60 mL) as necessary in order to get the right consistency.
Using a small ice cream or cookie scoop (2 tbsp; 30
mL), drop rounded heaps of cookie mixture on the parchment paper. Bake 14 minutes.
Yield: 25 servings
1
serving
200.6
calories
2.5
g protein
16.0
g fat
2.0 g fiber
2.8
g net carbs
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