Of all of the Cookie Project cookies that I’ve made, these Brazilian coconut clusters are by far the easiest. They are the best last-minute-whip-something-up-from-scratch cookies that I’ve found. Mix three ingredients, scoop them out onto a cookie sheet, bake for 10 minutes and you’re done – so simple!! Oh, I should mention that they are gluten-free, too!
These Brazilian coconut clusters taste a lot like the coconut macaroons that I make on Passover, which is to say that the main flavor is sweetened toasted coconut (fine by me!). The main difference between the two is the texture. Coconut macaroons are typically dense and cakey, while these clusters are light and very chewy.
From the book’s cover description, I imagined that Monster Cookies would be all about “Super-Size Chewy & Gooey” cookies. While those are covered in depth, it turns out that there is a whole chapter on “Marvelous Medium-Size Mouthfuls”. That is where I discovered Cocos from Brazil – a coconut cookie made with flaked coconut, sweetened condensed milk, almond extract, and vanilla extract. If you are counting, you’re right, that’s four ingredients. When I made my ever-so-slightly adapted version, I skipped the almond extract.