Coconut Cashew Clove Cookies

  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.

We enjoy these every year, and my sister-in-law loves them.

Coconut Cashew Clove Cookies
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 can sweetened condensed milk (not evaporated milk)
  • 2 Tablespoon butter
  • 7 ounces coconut
  • ¼ teaspoons ground cloves
  • 2 teaspoons vanilla
  • 1 cup chopped cashews (roasted & salted is fine)
  • granulated sugar
Instructions
  1. Put the sweetened condensed milk in a heavy pot.
  2. Add the butter, coconut, and cloves, and cook over medium heat at least 10 minutes, stirring frequently. As the mixture gets hot you will need to stir almost constantly. It should begin to thicken slightly.
  3. Add the vanilla and mix well.
  4. Stir in the cashews. Transfer the mixture to a bowl.
  5. Cover the bowl and refrigerate until it is chilled all the way through.
  6. Roll into balls about 1 inch in diameter.
  7. Roll the balls in granulated sugar.
  8. Place the balls in an airtight container and store them in the refrigerator until ready to serve.
  9. Makes about 3½ dozen 1 inch cookies.

For more holiday desserts, visit Life as Mom.




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Comments

  1. Lauren says:

    Mmm! Gorgeous! I love the flavours in these Linda =D.

  2. Looks amazingly good!

    Enjoy!

  3. tastyeatsathome says:

    Yum! I like the alliteration too, makes the name catchy!

  4. zanjabil says:

    Yummm, decadently delicious :), will have to try this one.

  5. Wow! These cookies look really good. I like the addition of cloves. Thanks for sharing. Have a Merry Christmas!

  6. gfe--gluten free easily says:

    Linda, I did make these to send with hubby to church this evening. They turned out great even though I should have started making them earlier because I forgot they needed to be chilled for a bit. However, I stuck them on the enamel-topped table on our screen porchm uncovered, and they cooled in no time. I also left them in the pan rather than mess up another bowl. But, here's the funny thing, in copying the recipe off your site (no printer upstairs), I scrawled the amount for the coconut. It said 7 ounces, but I just realized that I read 2 ounces and only used 3/4 cup vs the whole bag. I don't think they were adversely affected at all. The clove might have been a tad stronger, but I rolled them in cinnamon sugar vs just sugar after having just read your snickerdooles post, and that balanced the clove well. Hubby bit into one and asked oatmeal? rice krispies? He coudn't figure out what was in them, but loved them. Hopefully, his choir will, too. Thank you!

    Shirley

  7. Deanne Johnson says:

    These look so good, Linda! I don’t tolerate dairy, so can I substitute canned coconut milk?

    • I made these before I went dairy free. Sweetened condensed milk is very thick. I don’t know what a good dairy free substitute would be, but coconut milk would be too thin. Sorry.

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