Beach Cookies

Beach Cookies
Beach Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup margarine; melted

  • 2

    cup graham cracker crumbs

  • 1

    cup canned coconut milk; mix before measuring

  • 1/4

    cup agave nectar

  • 1

    teaspoon vanilla

  • 1/8

    teaspoon sea salt

  • 2

    tablespoon cornstarch

  • 1-1/2

    cup shredded coconut

  • 2

    cup semisweet chocolate chips

  • 1/2

    cup walnuts; chopped

Directions

Preheat oven to 350°F Pour margarine into a 9x13 inch baking pan. Swirl the margarine around until the bottom of the pan is completely coated. Sprinkle graham cracker crumbs evenly into the pan until the bottom of the pan is completely coated in crumbs. Pat down lightly with your hands. In a small bowl, whisk together coconut milk, agave, vanilla, salt and cornstarch. Drizzle this mixture evenly over the graham cracker layer. Sprinkle the shredded coconut into the pan, then layer chocolate chips and walnuts. With the palm of your hand. gently pat the top of the cookie pan so that the chocolate chips cement into the rest of the cookie. Bake for 20-30 minutes or until center looks thick and slightly bubbly with lightly browned edges. Let cool and then refrigerate for a few hours or overnight. Using a sharp knife, cut into bar cookies.

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