There are certain things in life that are “guy things.” Included in this are the Three Stooges and eating raw cookie dough. Back when I was first married and worried more about making him happy than about his cholesterol and arteries, I’d buy my husband a tube of chocolate chip cookie dough and within days it would be gone.
It is that memory and the last recipes in this magazine that proves to me that this magazine is definitely geared towards guys. The Toasted Coconut and Cookie Dough Bites was made for men if anything was.
However, these were great for me too because I turned it into a fun afternoon project for my daughter and me today since the bites don’t require any baking. She had her stool pulled up to the kitchen counter and we had a good time mixing up the ingredients and then shaping the balls and rolling them in toasted coconut. She laid each one in it’s specific home on the pan and they went in the fridge to chill for a while, opening the door every once in a while to check if they were done yet.
Once chilling was complete, we took them out, but them in a bowl and she had permission to dive in. After all that that anticipation, she thinks they’re just ok. I think they’re very good. On the other hand, my husband has already eaten too many and chances are good that the rest will be gone before sunrise tomorrow.
It’s a very easy recipe to make and just about impossible to mess up. It’s not baked and since there aren’t any eggs in it, it doesn’t matter that it’s not cooked. It’d hardly be called cookie dough bites if it had had heat applied, eh? Personally, I think the coconut isn’t needed and my husband has informed me that I can leave them off the next batch, which he’d like me to make sooner than later. More proof that they’ll be gone before tomorrow.
Again, another winner from the Deen brothers. I’ve been told to keep this recipe handy, and I will. Thanks guys.
Toasted Coconut and Cookie Dough Bites
from Deen Bros. Good Cooking Magazine
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 cups flour
1/2 cup miniature semisweet chocolate morsels
3/4 cup toffee bits
3 cups toasted shredded coconut
Line a rimmed baking tray with parchment paper or a slipat.
Beat butter and brown sugar at medium speed until fluffy in a large bowl. Add in the condensed milk and vanilla. Beat until smooth. Gradually incorporate the flour, continuing to beat until combined. With a spatula, stir in the chocolate morsels and toffee bits.
After coating hands with cooking spray, shape the dough into 1-inch balls. Roll them in the toasted coconut and place on the prepared baking sheet. Chill for at least 2 hours. Keep stored in an airtight container in the refrigerator.