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Three magic cookies stacked on a piece of parchment paper with another cookie on a cooling rack in the background.

6-Ingredient Magic Cookies Recipe

Author: Jessica Haggard
These magic cookies aren’t called “magic” for nothing! These cookies are totally delicious, incredibly easy to make, and most importantly, kid-approved. With just a few simple ingredients and minimal effort, these flourless cookies turn out delicious with crisp edges and a chewy middle every time.
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Prep Time 10 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 48 minutes
Course Desserts, Snack
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. Dump in the remaining dry ingredients and stir gently until well combined.
  • Cover the bowl and chill the batter for at least 30 minutes until the batter is firm enough to scoop.
  • 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.
  • 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.

Notes

  • Use high-quality ingredients: Your cookies are only as good as the ingredients you use! Use real chocolate chips or chunks for maximum flavor. Trust me, you’ll be able to taste the difference.
  • Don’t overbake: Bake the cookies  just 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.
  • Go nuts (or not): Walnuts add great crunch, but if you’re nut-free, try pumpkin or sunflower seeds for a similar texture without allergens.
  • Use a cookie scoop: A cookie scoop is definitely one of the handiest kitchen gadgets, especially if you love to bake. For uniform cookies that bake evenly, use a cookie scoop to portion out the dough.
  • Customize the flavors: Add a splash of vanilla extract, a pinch of cinnamon, or even a bit of orange zest to give your magic cookies a unique twist.
Serve: Magic cookies make an excellent snack, lunchbox treat, or after-dinner dessert. I often bring it to picnics, too! 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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