Chocolate-Noodle Cookies

I am not quite sure how authentically Chinese these crunchy no-bake refrigerator cookies are, but they’re definitely delicious with a cup of hot coffee or tea.

MAKES ABOUT 2 DOZEN COOKIES

8 ounces bittersweet baking chocolate

2⁄3 cup light coconut milk1 cup crisp chow mein noodles

1⁄4 cup sweetened shredded coconut (optional)

Line 1 large or 2 medium baking sheets with parchment or waxed paper and set aside. Place the chocolate in the top of a double boiler set over barely simmering water. Heat, stirring occasionally, until completely melted. Stir in the coconut milk until thoroughly blended. Stir in the chow mein noodles until well combined. Drop by the heaping teaspoonfuls onto the prepared baking sheet. Sprinkle evenly with the shredded coconut, if using. Refrigerate 30 minutes, or until set. Serve chilled. Cookies can be stored, covered, in refrigerator up to 5 days.

{PER SERVING} (per cookie) Calories 68 • Protein 1g • Total Fat 7g • Sat Fat 4g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 2g • Sodium 12mg

hancheng

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