No-Bake Coconut and Condensed Milk Cookies

Ingredients

For the recipe

• 200 g unsweetened fine desiccated coconut
• 200 g full-fat sweetened condensed milk, weighed rather than measured by volume
• 150 g plain white chocolate containing cocoa butter, finely chopped
• 1 teaspoon vanilla extract (5 ml)
• 1 small pinch fine salt (approximately 0.5 g)

Instructions

1. Clear a level space in the refrigerator for one large tray or two smaller trays. Line the trays with baking parchment. Prepare a heatproof bowl, a small saucepan, a flexible spatula and a spoon or small cookie scoop.
2. Weigh the coconut and set it aside. Use fine, unsweetened desiccated coconut so it distributes evenly and absorbs the condensed milk. Break up any compacted lumps with your fingertips.
3. Finely chop the white chocolate and place it in the heatproof bowl with the sweetened condensed milk. Scrape the condensed milk from the measuring container so the full measured amount goes into the bowl.
4. Pour approximately 2-3 cm water into the saucepan and bring it to a very gentle simmer. Place the bowl over the saucepan, making sure its base does not touch the water. Stir the chocolate and condensed milk for approximately 3-5 minutes, until the chocolate has melted and the mixture is smooth. Keep the heat low and avoid letting the mixture boil.
5. Lift the bowl from the saucepan and dry its underside. Stir in the vanilla extract and salt until evenly combined.
6. Add the desiccated coconut in two additions, folding firmly after each. Scrape the bottom and sides of the bowl until every flake is coated and there are no dry pockets. The mixture should look thick, moist and cohesive.
7. Let the mixture stand for approximately 5 minutes so the coconut can absorb moisture and the mixture becomes comfortable to handle. Test a small spoonful: it should hold a mound when pressed together. If it is still very warm and loose, refrigerate for 10 minutes before shaping.
8. Divide the mixture into 20 equal portions, approximately 28 g each. Scoop each portion onto the lined tray and press it together firmly so it does not crumble around the edges.
9. Flatten each portion into a thick round approximately 5-6 cm across and 1 cm thick. Use the back of a spoon or a small piece of parchment between your hand and the mixture to prevent sticking. Neaten the edges and leave a little space between the cookies.
10. Cover the trays loosely and refrigerate for at least 90 minutes, until the cookies feel firm and can be lifted cleanly from the parchment. Thicker cookies or a warmer refrigerator may need longer. The cookies set in the refrigerator and should remain slightly chewy in the centre.
11. Serve chilled, or let the portion you intend to eat stand for approximately 5 minutes for a softer texture. Transfer the remaining firm cookies to an airtight container with parchment between the layers and keep refrigerated.