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Several coconut and chocolate chip cookies cooling on a wire rack, with a striped cloth and more cookies visible in the background.

6-Ingredient Magic Cookies Recipe

Author: Jessica Haggard
Magic cookies earn their name the moment you pull them out of the oven. Six pantry staples, no flour, and a cookie with crisp edges and a chewy middle. My kids handle this one start to finish and that tells you everything about how easy this really is.
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Prep Time 10 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 48 minutes
Course Desserts
Cuisine American
Servings 20 cookies
Calories 137 kcal

Ingredients
 
 

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

Instructions
 

  • Preheat the oven to 350 °F.
  • In a mixing bowl, whisk the egg yolks and melted butter together until they look glossy.
    A stainless steel bowl containing a smooth, yellow-orange liquid mixture on a light marble surface.
  • Add the rest of the ingredients and stir until you have a thick, slightly sticky batter.
    A stainless steel bowl containing a mixture of shredded coconut, raisins, and other baking ingredients on a light-colored countertop.
  • Cover the bowl and slide it into the fridge for at least 30 minutes.
    A metal bowl lined with parchment paper contains dough, partially covered by the paper, on a light-colored countertop.
  • Scoop the batter into roughly 20 balls using a cookie scoop or heaping tablespoon. Space them out on the sheet. Bake for 8 to 10 minutes, just until the edges turn golden brown. The centers will still look a little soft.
    A baking tray lined with parchment paper holds sixteen unbaked cookie dough balls with chocolate chips, spaced evenly in rows.
  • Let the cookies rest on the baking sheet for 1-2 minutes before moving them. If they are too soft to move, leave for another minute. Transfer to a rack and let them finish setting. They firm up as they cool.
    A cooling rack with several chocolate chip coconut cookies, with a striped cloth and a white plate in the background.

Notes

Remove the cookies from the oven when they still look underdone so they remain chewy as they firm up during cooling.
Serve: They are perfect for lunchboxes, dessert plates, or picnics and pair well with any drink, from strawberry lemonade to chocolate milk.
Store: Store leftover cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to a month. Pull them out and let them come to room temperature before eating or enjoy them straight from the freezer.

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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