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Magic cookies cooling on a wire rack, with a striped kitchen towel and part of a baking pan in the background.

6-Ingredient Magic Cookies Recipe

Author: Jessica Haggard
These flourless magic cookies deliver crisp edges, a chewy coconut and chocolate chip center, and big flavor from just a handful of simple ingredients. They come together in one bowl with no fuss, bake up beautifully every single time, and disappear from the plate faster than almost anything else I make.
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Prep Time 10 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 48 minutes
Course Desserts, Snacks
Cuisine American
Servings 20 cookies
Calories 137 kcal

Ingredients
 
 

  • 4 large egg yolks
  • ¼ cup butter melted
  • ⅓ cup sugar
  • 1 cup shredded coconut unsweetened
  • 1 cup chocolate chips
  • ⅔ cup chopped walnuts

Instructions
 

  • Preheat the oven to 350 °F.
  • Add the egg yolks and melted butter to a mixing bowl and whisk together.
    A stainless steel mixing bowl contains a smooth yellow-orange liquid mixture on a light-colored countertop.
  • Dump in the remaining dry ingredients and stir gently until well combined.
    A metal mixing bowl containing a mixture of shredded coconut, raisins, and a sticky batter on a light-colored countertop.
  • Cover the bowl and chill the batter for at least 30 minutes until the batter is firm enough to scoop.
    A round metal bowl lined with parchment paper contains a dough mixture, viewed from above on a light-colored countertop.
  • Use a cookie scoop or heaping tablespoon to make approximately 20 round balls. Arrange each one evenly on a parchment paper-lined cookie sheet. Bake for 8 to 10 minutes, until the edges are golden-brown.
    A baking tray lined with parchment paper holds 16 evenly spaced balls of unbaked cookie dough with visible chocolate chips.
  • Remove from the sheet and place on a cooling rack to cool. If they are too soft to remove from the sheet upon taking them out from the oven, return back to the oven for another minute or two.
    Seven coconut and chocolate chip cookies cooling on a metal rack, with a striped cloth in the background.

Notes

You’ll be able to taste the difference between quality and cheap ingredients. Use good chocolate and fresh (not rancid!) shredded coconut.
Bake the cookies until they’re set around the edges. They may seem soft when you take them out of the oven, but they will firm up as they cool. Over-baking will dry out the cookies and you will lose their soft, chewy texture.
Serve: Oven-fresh or room temperature. Great for on the go in lunchboxes and picnic baskets. Pair them with your favorite hot or cold drinks - they’re delicious with milk, hot chocolate, coffee, or tea.
Store: Place cookies in an airtight container or ziploc bag and store at room temperature for up to 5 days, in the freezer for up to 1 month. Enjoy them straight out of the fridge or let them come to room temperature before consuming.

Nutrition

Serving: 1cookieCalories: 137kcalCarbohydrates: 12gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 43mgSodium: 32mgPotassium: 63mgFiber: 0.5gSugar: 11gVitamin A: 121IUVitamin C: 0.1mgCalcium: 16mgIron: 0.3mg
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