Bounties

After having a long day or one of those times when you’ve just gotten off an extensive diet called no sugar or keto or what have you. So you’re looking for this treat on cheat day where you could have anything but at the same time you don’t want to undo everything you’ve done so far so where other cookies or muffins would have butter sugar flour and then chocolate, where you got to measure it all and then waiting time for them to be cooked separate and what not.. but what if you used a couple of ingredients and they’ve already got the necessary sugar that you need whilst still having the richness you’re looking for in that decadent chocolate chip Cookie. This recipe of mine uses 5 ingredients not including the oven obviously! Haha.. however, in a short while of say maybe 2 or 3 mins all the ingredients are mixed together and then while you go unwind the hard work you put in the kitchen mixing up the dough of the cookies they’ll be ready!!
These Bounties as I call them were inspired from the Bounty chocolate I used to get in London when I was a kid, they are similar to the Almond Joy of the US but I would say Bounty still seems to be on the rich chocolate side whereas Almond Joy seems more of a candy in my opinion. Hey! many of you may not agree but then everyone is entitled to their own opinion, likes and dislikes.
These bounties are rich and crunchy with the slight chewy aspect that coconut brings to the palate. I use cashews in bounties because they help bring a nutty flavor that takes away from the toooooo sweeeeet aspect as well as gives it a crunch factor without taking over from the coconut element. So if you’re looking for a very sweet cookie apologies here is not where you should be looking. I am one of those that tend to add a touch of salt to the sweetness to take that edge off. Like sea salt is with caramel…yummm..

So Bounties hmmm…they look like these scrumptious babies…

The best part about being homemade is you’re in charge of how your food looks. It does not always have to be perfect hence why homemade:-) I like these bounties to let them take charge and come out the way they feel like. I feel like it gives them a character so to speak. If you don’t think so, take a look at the way the coconut flakes off at the edges and all that beautiful crisp golden that tapers off till its sun kissed around the edges.. you won’t get that if you try to compartmentalize how they should be set before they’re baked and they wont look as promising. I assure you!

So here we go! For the ingredients..which I am sure we all have them in our pantries stocked somewhere…

1 packet 14oz sweetened coconut flakes

1 can of 14oz sweetend condensed milk

1 cup of roughly chopped cashews ( I used unsalted cashews then added a pinch of salt..but if you’re using salted then omit the pinch of salt) ..I find that if I use unsalted I can control the amount of salt I put in.

1 packet of 12oz semi sweet chocolate chips (you can use Ghiradelli if that’s what you prefer)

1 tsp of vanilla extract..if youre using the imitation add a little extra 🙂

For the HOW of it ..

Before doing any of the prep work preheat the oven to 325f. Then take a mixing bowl put all the ingredients in it and fold the mixture in it.. i guess you could use the stand up dough mixer but I prefer using a spatula because it makes the dough fold in air as much as possible and since it’s not using any raising agent and you can see that everything mixes in well together..I usually put the crushed cashews last that way it remains less time in the mixture and doesn’t get too damp and then.. we take a cookie scoop if you want..I just prefer to use my hands and take a tablespoon amount in my hand and put it on parchment covered tray and put little mounds of the mixture on to the tray lined with parchment paper.

I keep them an inch or so apart they don’t expand much but it’s nice to keep them a little separate which you will appreciate when the time comes to take them out of the tray to place them on the cooling rack.

So once the mounds are ready tap them a little from the top so that they hold together tight and place them in the oven for approximately 12 mins and voila!

Wait for the DING of the timer! or the BUZZER if that’s how your oven announces the delectable baking is ready, while the anticipation accelerates your heartbeat with excitement and then you open the oven and that beautiful aroma wafts through the air, making your mouth water. I know you know what I mean and the smell of toasted coconut when it hits you ..yummm and then you take the tray out of the oven and set it aside..I think I might have to go to and get some made again. hehe..

and if you’re anything like me you’ll probably sample one while it’s hot..😅it’s that yummy chewy gooey texture that’s not quite hot not quite cool and the toasty coconut smell with that crunchy toasted cashews with that gooey chocolate bittersweet moment melting in your mouth and while you’re tasting you take the cookies out of the trays and place them on the cooling rack.

Therefore; it’s like a treat for the hard work you put in😆…THEN whilst they’re cooling down you can take sometime to spend with your kids or enjoy a book with a quick sample of the cookies that are now cooling off..

By the time they’re cooled off and you take a bite or your kids take a bite and you see the smile spread a mile wide on they’re young faces you know you’ve done something right..especially if it only took maybe 15 mins. of your time.. to make them in the first place and you have a good batch of them sitting there in an airtight container in a cool place. It is a great treat or something to take out with tea for impromptu guests. 

The ingredients are switchable of course if you prefer milk chocolate over semi sweet or whether you prefer almonds to cashews, or whatever kind of nuts you have easily accessible at your home. Please do try these they are lovely and a great source of comfort that we look for sometimes on cold winter nights with the toasted coconut element and hot cocoa.