Sharon’s Grown-Up Chocolate Coconut Sprinkle Cookies
These are a riff on a Mounds Bar, sprinkles optional but highly recommended.
Serves: Makes 30
  • 1 bag (14 ounces) sweetened, flake coconut (about 4 lightly packed cups)
  • 1 cup (from a 14-ounce can) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Scant ¼ cup roasted whole almonds
  • 3 ounces bittersweet chocolate
  • 1 teaspoon vegetable oil
  1. Adjust oven racks to lower-middle and upper positions and heat oven to 350 degrees. Line 1 large baking sheets with silpats or vegetable cooking spray-coated parchment. Mix coconut, condensed milk, and vanilla in a medium bowl. Using a 2-tablespoon measuring cup (a standard coffee scoop works well) drop coconut mixture onto baking sheets; press an almond into each mound. Bake until golden brown and cooked through, 12 to 14 minutes, switching positions of sheets and turning them around after 7 minutes. Cool on baking sheet for 5 minutes, then transfer to a wire rack; cool to room temperature.
  2. When ready to drizzle, heat chocolate and vegetable oil in the microwave on high power until chocolate just melts, about 1 minute; whisk to combine. Drizzle cookies with chocolate and let cool on silpat or parchment until set, about 30 minutes. (Can be stored in an airtight container up to 2 weeks.)
Recipe by Three Many Cooks at