If you loved the classic Magic Bars from childhood, then prepare to meet the next best thing: magic cookies! These 5 Ingredient Magic Cookies are sweet, delicious, and made with coconut condensed milk for a vegan-friendly alternative to the traditional recipe. Plus, they are much easier to make than the classic Magic Bar recipe, which means you can enjoy the taste of your childhood in just a matter of minutes! Think of it just like… magic!
Friends, some of my favorite recipes to create are the ones that remind me of my childhood… but are made even better. Now, don’t get me wrong: I LOVE to make the classic recipes. But there are some recipes from childhood that I realized very quickly can be made a lot faster, healthier, and dare I say, MORE delicious, than their classic counterpart. This is one of those recipes!
I loved traditional Magic Bars as a kid. If you’ve never had a Magic Bar, it’s a layered dessert, similar to a brownie, that is made from layers of chocolate chips, condensed milk, and coconut flakes, layered on top of a graham cracker crust. It’s delicious, packed with tons of flavors and textures, and I can easily eat a whole tray myself! But when it comes to making this dessert, that’s another story. Magic Bars take forever to make, on account of the fact that there are tons of layers to assemble. And let’s be honest, most of us don’t have time for that!
These cookies are truly the best of both worlds, because they have all of the classic flavors and ingredients that you’d find in Magic Bars, but come together in a fraction of the time. That’s because as the cookies bake, the condensed milk hardens, giving them that crunchy-yet-chewy texture that you know and love. And if you’ve never made Magic Bars before, then let this be your perfect gateway into this deliciously nostalgic recipe!
The 5 Ingredients Needed to Make These Magic Cookies
All you need are 5 simple ingredients in order to bring these delicious- and dare I say, magcial- cookies to life!
- Cashews: Cashews are a great source of healthy fats and add lots of crunch to these cookies! While the traditional recipe calls for a medley of nuts, I prefer to keep things simple by just using cashews.
- Unsweetened Coconut Flakes: Since these cookies are plenty sweet on their own, thanks to the condensed milk, you’ll want to use unsweetened coconut flakes, to avoid these cookies becoming too sweet.
- Chocolate Chips: Pick your favorite chocolate chips and use them in these cookies! If you want to get even more creative, you can also add in white chocolate chips or butterscotch chips, too.
- Graham Crackers: You’ll need crushed graham cracker crumbs to make these cookies. If you want to keep these cookies gluten-free, these are my favorite gluten-free graham crackers to use!
- Coconut Condensed Milk: And while traditional Magic Bars aren’t vegan-friendly, this recipe is by swapping out coconut condensed milk instead. And if you want to use dairy condensed milk, that also works too. Use what you have!
How to Make This Flavor-Packed 20 Minute Cookie Recipe
To make these magic cookies, start by preheating the oven to 350 F. Next, add all of the ingredients to a large bowl: the cashews, unsweetened coconut flakes, chocolate chips, crushed graham crackers, and coconut condensed milk. Then, mix until all of the ingredients are fully coated in the condensed milk.
Next, line a baking sheet with parchment paper. Use a spoon or a cookie scoop to scoop out large spoonfuls of the mixture and line them up on the baking sheet. Be sure to give each scoop ample room, as the coconut condensed milk will cause the cookies to spread.
Bake the cookies for 15-16 minutes, until they’re golden brown. Once they’re done, remove them from the oven and allow them to fully cool for approximately 10 minutes. This is very important, as the condensed milk needs time to set! If any of the milk scattered across the baking sheet, use a spoon to push them back into the cookies.
When the cookies have cooled and the condensed milk has hardened, serve your cookies, and enjoy! Store any leftovers in an airtight container for up to five days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 ½ Cups Cashews
- 1 ½ Cups Unsweetened Coconut Flakes
- ¾ Cup Chocolate Chips
- 3-4 Graham Crackers, crushed
- ¾ Can Coconut Condensed Milk, this is approximately 11-12 ounces. You can also use regular condensed milk, if you prefer!
Instructions
- To make these magic cookies, start by preheating the oven to 350 F.
- Next, add all of the ingredients to a large bowl: the cashews, unsweetened coconut flakes, chocolate chips, crushed graham crackers, and coconut condensed milk.
- Mix until all of the ingredients are fully coated in the condensed milk.
- Next, line a baking sheet with parchment paper.
- Use a spoon or a cookie scoop to scoop out large spoonfuls of the mixture and line them up on the baking sheet. Be sure to give each scoop ample room, as the coconut condensed milk will cause the cookies to spread.
- Bake the cookies for 15-16 minutes, until they're golden brown.
- Once they're done, remove them from the oven and allow them to fully cool for approximately 10 minutes. This is very important, as the condensed milk needs time to set! If any of the milk scattered across the baking sheet, use a spoon to push them back into the cookies.
- When the cookies have cooled and the condensed milk has hardened, serve your cookies, and enjoy! Store any leftovers in an airtight container for up to five days.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
These are easy and delicious. I used your recipe and used a generous portion of batter via a cookie scoop and made close to 30 good-sized cookies. I might put the ingredients minus the condensed milk in mason jars and give them as holiday gifts (along with the recipe, of course).
What amazing holiday gifts, Callie! I am so glad you enjoyed this recipe. Thank you so much for leaving such a kind review!
What a great recipe! I happened to have some leftover sweetened condensed milk from another recipe and saw this on your IG! I chilled the dough overnight before scooping and I think that made a difference with the spreading because they remained in tact! . Love the flexibility of ingredients too. It’s a keeper!
I am so happy this recipe turned out well for you, Suz! Thank you so much for making this recipe and for leaving such a kind review!
Nicole, these are my new favorite obsession! I am always on the hunt for something super crispy and satisfying. These definitely fit the bill.
Holly, I am so thrilled that you loved this recipe! Thank you so much for making them, and for leaving such a kind review!
These cookies are DELICIOUS!!!! They satisfy my sweet tooth, and in my opinion, are even better the next day!!! Will be making these for my neighbors very soon!
Yay! I am so happy to hear that you loved them, Karen! Thank you so much for making this recipe, and for leaving such a kind review!
I ended up making my own sweeten, condensed coconut milk… Totally worth it. Also, added a few almonds ….these are to die for thank you thank you!
Wow Debbi, that sounds amazing!! Thank you so much for making this recipe, and for leaving such a kind review!
Finally made these cookies and they did not disappoint. Not too sweet and I love all the ingredients. Had to make myself stop before they were even baked! Such a great treat. I will enjoy eating these and will make many times again.
I am so happy that you loved this recipe, Diane! Thank you so much for making it, and for leaving such a kind review!
Any advice for someone that doesn’t care for coconut??
Hi Elizabeth! You could try adding in nuts, or dried cranberries in its place.
What a great way to start off cookie season! These were so easy to make and are incredible! Everything you want. Spouse called them “life changing”. Thanks for the intro to condensed coconut milk. I didn’t know it existed and now it will be on my pantry staple list.
Woohoo! I am so thrilled to hear that, Jess! Thank you so much for making this recipe and for leaving such a kind review!
Hi! This recipe looks great! Could I make these ahead of time and freeze them for the holidays?
Hi Ann, yes you can!
Excellent recipe! sweet and delicious cookies for a Sunday afternoon!Extra special
If shared with friend and family! Thank you,Gracias!
I’m so happy you enjoyed it, Alina! Thank you for your review!
Hello, Do I need salted, roasted cashews or raw cashews?
Thanks, Mary
Hi Mary, you can use either! If you like the taste of sweet and salty, salted cashews are a delicious addition.
I have salted cashews. Does that matter or should I get unsalted
Salted cashews are great!