Chewy bites of toffee, coconut and chocolate are combined in this uniquely irresistible cookie. A while back, I asked you all to share your favorite, most unique, cookies on our Facebook page. A few people mentioned Treasure Cookies as a childhood favorite.
I’d never heard of them before, but the ingredients were so intriguing, I couldn’t resist trying them for myself. The flour in this recipe is created by grinding graham crackers to powder. I threw the crackers in the food processor, but it would work just as well to smash them by hand. Because I never manage to leave well enough alone, I played with the recipe a little bit, but the heart of the cookie is still the same.
- 14 graham crackers ground to powder, 1 1/2 cups worth
- 1/2 cup flour
- 2 teaspoons baking powder
- 1 14 ounce can sweetened condensed milk
- 1/2 cup butter softened
- 1 1/2 cups sweetened flaked coconut
- 1 1/2 cups semi-sweet chocolate
- 1 cup toffee bits
- Preheat oven to 375 degrees. Combine the butter and the milk in a mixing bowl and beat until smooth. Add the graham cracker crumbs, flour and baking powder and mix to combine. Stir in the coconut, chocolate chips and toffee bits.
- Scoop onto a parchment or silpat lined baking tray. Bake for 10 minutes, until the tops are set and the edges are lightly browned. Remove from the oven and let cool on the baking sheet for about 2 minutes before transferring to a wire rack to finish cooling. Store in an airtight container. Enjoy!
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