COCONUT CHOCOLATE DROPS RECIPES

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CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE) RECIPE - FOOD.COM



Chocolate Drops (Coconut & Oatmeal No Bake) Recipe - Food.com image

Quick & simple "cookie" recipe that requires no baking. Mom used to make these often, and I would always steal cookies before they had fully cooled and set (you know what I'm talking about!)

Total Time 5 minutes

Prep Time 2 minutes

Cook Time 3 minutes

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 7

2 cups white sugar
1/2 cup milk
1 teaspoon vanilla (optional)
1/2 cup butter or 1/2 cup margarine
1/2 cup cocoa
1 cup coconut
3 cups oatmeal

Steps:

  • Heat sugar, milk, vanilla, cocoa and butter to boil.
  • Boil for 3 minutes only (use a timer).
  • Take pot off stove.
  • Mix in remaining ingredients.
  • Drop by spoonful onto ungreased waxed paper.
  • Let cool before eating.
  • Makes 4 dozen.

Nutrition Facts : Calories 85.1, FatContent 3.6, SaturatedFatContent 2.3, CholesterolContent 5.4, SodiumContent 19.2, CarbohydrateContent 12.8, FiberContent 1, SugarContent 8.5, ProteinContent 1.1

FLOURLESS CHOCOLATE-COCONUT DROPS | MARTHA STEWART



Flourless Chocolate-Coconut Drops | Martha Stewart image

These speedy treats are a great option for your friends or family who avoid gluten... and every else too!

Provided by Martha Stewart

Categories     Cookie Recipes

Total Time 30 minutes

Prep Time 15 minutes

Yield Makes 2 dozen

Number Of Ingredients 7

3 cups confectioners' sugar, sifted
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon fine salt
3/4 cup semisweet chocolate chips (5 ounces)
1 cup roughly chopped toasted almonds
3/4 cup sweetened shredded coconut
4 large egg whites, room temperature

Steps:

  • Preheat oven to 325 degrees, with racks in middle and lower thirds. In a large bowl, whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate chips, almonds, and coconut. Add egg whites and stir until combined (do not overmix).
  • Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets. Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

Nutrition Facts : Calories 147 g, FatContent 8 g, FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 2 g

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