I love simple and easy recipes, but sometimes, they don’t turn out the way you think they should.  These cookies are case in point.  They should set up and be beautiful, after all, that’s the way they looked on the internet…. Well, after a little tweaking, I got them to look pretty good, but better than that found a way to make the others edible.

Step 1:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper, this will make sure these little guys don’t stick.

Step 2:

Combine all of the ingredients into one bowl.

Step 3:

Scoop the batter onto the pan.  Now, if you leave these like that, then they won’t form nice firm cookies, they will just be  blobs of cookie wonder.  So, make sure to roll the dough into a firm ball and then smoosh flat – but not too thin.

See… these are not firmly packed…

These are firmly packed and then flattened….

Step 4:

Bake for 10-12 minutes or until tips of coconut are just starting to turn golden brown.  Let cool on the baking sheet.  Store in an airtight container.

Should you end up with not very firm cookies, my son decided to put those onto a graham cracker, and let me just say…. they were really good.  So no matter how you serve these, as cookies or a topping for graham crackers, they are a really good treat.

This is a really good treat… the cookie on top of a graham cracker…Yum, Yum!

Ingredients:

1 – 14oz bag of sweetened coconut flakes

2 cups semi-sweet chocolate chips (one regular size bag)

1/3 cup chopped pecans

1 – 14oz can sweetened condensed milk (I use fat-free)