I toasted the rolled oats called for in Ms. Fields’s recipe, just to get a little more texture out of them. Make sure the mixture is hot when you drop the cookies or the texture will be too crumbly.
cups plus 1 tablespoon rolled oats/160 grams
cup sugar/219 grams
ounces unsalted butter/56 grams
cup dark cocoa powder/28 grams
cup evaporated milk/60 grams
Pinch salt/1 gram
teaspoon vanilla extract/5 grams
cup finely grated coconut/41 grams
Nutritional analysis per serving (33 servings)
58 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 0 grams protein; 4 milligrams cholesterol; 11 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Preheat oven to 300 degrees. Spread rolled oats on a baking sheet and toast for 20 to 30 minutes, until slightly darker and toasty smelling. Remove from heat.
- Line baking sheets or your work surface with parchment or wax paper. In a heavy saucepan, combine sugar, butter, cocoa powder, evaporated milk and salt and bring to a boil, stirring. Remove from heat and stir in vanilla extract, oats and coconut.
- Immediately drop the warm mixture by scant tablespoons onto parchment or wax paper. Allow to cool and store in a tin.
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