Dulcineas (Nut, Coconut and Milk Drop Cookies)

36
Servings
40m
Prep Time
0m
Cook Time
40m
Ready In


"Give the oven a night off with these no-bake cookies. Ground almonds and walnuts are held together with caramel dulce de leche and flaky coconut, then rolled and ready for dessert. And for a festive presentation, drop them in mini cupcake liners to serve."

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (29.6 g)
  • Calories 104
  • Total Fat - 7.5 g
  • Saturated Fat - 1 g
  • Cholesterol - 1.2 mg
  • Sodium - 12 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 6.5 g
  • Protein - 2.5 g
  • Calcium - 33.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

In a bowl, combine all the ingredients with the exception of the toasted almonds. The mixture will be quite sticky.

Step 2

Place the mixture in the refrigerator for 20 to 30 minutes to help solidify the mixture and make it easy to work with.

Step 3

Scoop about 1 tablespoon of the mixture and roll it between the palm of your hands to form a small ball that's about the size of a jawbreaker.

Step 4

Step 5

The drop cookies can be placed in mini-muffin cups if desired.

Step 6

Press an almond into the center of the cookie.

Step 7

Serve.

Tips & Variations


No special items needed.

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