December 16, 2009
Coconut Cashew Clove Cookies
I just couldn’t resist using a little alliteration in the title of these no-bake ball type cookies. The clove is what really makes these, and it doesn’t take much of that spice to add wonderful flavor. These cookies are great for holiday parties and can be made ahead and stored at least a week in the refrigerator.
This recipe came to me from someone on the celiac Listserve (the only email forum around when I was diagnosed). Whoever that was, thank you. We enjoy these every year, and my sister-in-law loves them.
Gluten-Free No-Bake Coconut Cookies
- 1 can sweetened condensed milk (not evaporated milk)
- 2 Tb. butter
- 7 oz. coconut
- 1/4 tsp. ground cloves
- 2 tsp. vanilla
- 1 c. chopped cashews (roasted & salted is fine)
- granulated sugar
Empty the can of sweetened condensed milk into a heavy pot. The milk is very thick so it is best to remove the top of the can and scrape all of it out with a spatula. Add the butter, coconut, and cloves and cook over medium heat at least 10 minutes, stiffing frequently. As the mixture gets hot you will need to stir almost constantly. It should begin to thicken slightly. Add the vanilla and mix well. Stir in the cashews. Transfer the mixture to a bowl. Cover the bowl and refrigerate until it is chilled all the way through.
Dip a spoon into the mixture which should be much firmer now, but still soft. Roll into balls which are about 1 inch in diameter. Mine are usually slightly bigger than that. Roll the balls in granulated sugar. The sugar keeps them from being sticky on the outside. You will find that your hands become very sticky from making the balls.
Place the balls in an airtight container and store them in the refrigerator until ready to serve. Makes about 3 1/2 dozen 1 inch cookies.
For more holiday desserts, visit Life as Mom.
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