To continue my old-fashioned, seven layer cookie recipe adaptation, I chose to add cherries and coconut to this one. The cookie turned out lovely! More gooey than the 7 Layer Hazelnut Cookie recipe .The cherries and coconuts was a delicious addition. The cherries produced a tart flavor that complemented the semi- sweet chocolate very nicely. If you feel that the cookie is too gooey, keep it in the oven an extra 5 minutes. This cookie would be a wonderful addition to vanilla ice cream!
1 stick butter
1 1/2 cup graham crackers, ground
6 ounces semi-sweet chocolate chips
1 cup unsweetened coconut flakes
1 can (14 ounces) condensed milk
8 ounces frozen cherries, chopped
1 cup almond sliced
Yields: 24 cookies
Prep Time: 20 minuites
Cook Time: 50-55 minutes
Preheat oven 350°F.
Line a 9” X 12” baking sheet with parchment paper.
Melt the butter and add it to the baking sheet.
Add the graham crackers. Mix and allow the crackers to absorb the butter. Spread out the mixture to cover the baking pan.
Top the graham cracker mixture with chocolate chips.
Add the coconut flakes and spread it out evenly.
Add the condensed milk.
Spread the cherries on top, and add the sliced almonds.
Place the baking sheet in the oven for 50-55 minutes.
Allow to cool in the pan for 30 minutes.
Cut into squares.