This past Thursday night Ben and I had our first date since Andrew was born.  Our wonderful friends Allie and Paul volunteered to babysit and we were happy to take them up on their offer.  I knew they wouldn’t accept money as payment, but I don’t think anyone would say no to baked goods so I decided to make them a sweet treat.  I have been wanting to try these cookies for quite a while and this was the perfect time as they helped use up several ingredients that have been sitting in my pantry – graham crackers, sweetened condensed milk and coconut.

These cookies were enjoyed by all.  They taste very similar to regular chocolate chip cookies but with a hint of coconut.  Next time I may add a bit more coconut or maybe a touch of coconut extract to make that flavor a bit more prominent.  They do have a really nice chewy texture.  This is a nice option if you are looking for something sweet to make but don’t have any eggs on hand.

And here is a pic from dinner – we went to one of our favorite local restaurants, Corner Wine Bar.  I love to order their wine flights.  This time we tried the pinot noir flight and it was excellent.

Chocolate Chip Treasure Cookies


1 ½ cups graham cracker crumbs

½ cup flour

2 tsp. baking powder

1 14-oz. can sweetened condensed milk

½ cup butter, at room temperature

1 1/3 cups shredded coconut

2 cups semi-sweet chocolate chips

1 cup walnuts, chopped (optional)



Preheat oven to 350°.  Line baking sheets with parchment paper.

In a small bowl, mix graham cracker crumbs, flour and baking powder.  In a large bowl, combine sweetened condensed milk and butter until smooth.  Add graham cracker mixture; mix well.  Stir in coconut, chocolate chips and walnuts (if using).  Drop by rounded tablespoons onto prepared cookie sheets.  Bake 9-10 minutes or until lightly browned.

Source: My Kitchen Cafe