Served at the 2026 Chocolate Wine Trail, G. Husmann Wine Company
Ingredients:
1 (14-ounce) bag of shredded coconut
1 bag of chocolate chips
1 can of condensed milk
⅔ cup of chopped almonds
Directions:
Preheat Your Oven: Set your oven to 325°F (165°C) to get it nice and toasty.
Mix It All Together: In a large mixing bowl, combine the shredded coconut, chocolate chips, condensed milk, and chopped almonds. Make sure everything is well mixed so each cookie has a bit of all those delicious ingredients.
Scoop and Shape: Grab a cookie scoop and pack the mixture tightly into the scoop. This helps the cookies hold their shape as they bake. Drop the scoops onto a lined baking sheet – you’ll want to give them a little room as they bake.
Bake to Perfection: Pop them in the oven and bake for 12 to 14 minutes. Keep an eye out – they’re ready when the edges turn a lovely golden brown.
Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up just right. Servings: 18-28 cookies
Serve with G. Husmann Wine Company Blackberry Rhapsody.
Recipe Credit: fobdel.com
