Almond Coconut Cookies

Method

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix condensed milk with coconut milk. Combine well.
3. Add the crushed chocolate cookies, shredded coconut flakes, and chopped almonds to the wet mixture. Mix until everything is evenly coated and holds together.
4. Prepare the sponge: beat 1 egg with 25g sugar until fluffy, then fold in 25g maida gently.
5. Form the coconut mixture into small balls or flatten into cookie shapes on a greased baking tray.
6. Bake at 350°F for 10–12 minutes until the edges are golden brown.
7. Let cool on the tray for 5 minutes before transferring to a wire rack.
8. Optional: sandwich two cookies with whipped cream for a richer treat.