4 Ingredient Apple Pie Magic Cookies
Apple pie flavored magic cookies. These cookies combine the flavors of apple pie with all the delightful textures in magic cookies. They are an easy and fun dessert that only requires 4 ingredients.
Ingredients
- 1/3 cup (35 g) chopped apples, cut into small pieces, about 1/4 inch cubes
- 1 1/2 cups + 2 tbsp (84g) unsweetened coconut flakes, see note before starting
- 2 sheets (31 g) cinnamon graham crackers, lightly crumbled to about 1/2 inch pieces
- 6 tbsp (96 g) canned dulce de leche
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add apples, coconut flakes and crackers to a large mixing bowl. Mix with a spatula until evenly combined.
- Add dulce de leche to a small microwave-safe bowl. Heat in 10 second intervals, stirring in between with a spatula, until the dulce de leche becomes a pourable consistency. It took mine about 20 seconds.
- Pour the dulce de leche over the coconut mixture, doing your best to spread it out as it pours on. Make sure to scrape the sides of the small bowl to get out all of the dulce de leche because some of it will stick to the bowl.
- Use your spatula to evenly mix the dulce de leche into the coconut mixture. It will be a little difficult because the dulce is so sticky and thick but just keep stirring. Stir for about 45-60 seconds until the dry ingredients are evenly coated in dulce de leche.
- Using a 3 tbsp cookie scoop, pack the mixture into the cookie scoop to help it hold together. Release onto your prepared baking sheet. Repeat with remaining cookie dough, spacing each cookie at least 1.5 inches apart.
- Lightly wet your hands and then compact, flatten and shape the cookie mixture into round disks. The cookies do not spread much during baking so shape the cookies how you want the final outcome to be.
- Bake cookies for about 15-17 minutes or until the tops and edges are dark brown. Allow cookies to cool for a few minutes before eating. Cookies are best enjoyed soon after baking because they become softer when they sit out a while. Uneaten cookies should be stored in the fridge and freezer and can be reheated in oven or a toaster oven to get crispy again.
Notes
- I used Bob's Red Mill unsweetened coconut flakes.* You want to use coconut flakes that are about 1/2 inch pieces. There are some brands (such as Let's Do Organic) that make the coconut flakes more like long strands. If you have that kind of coconut flakes, you will want to chop or run them through a food processor until they are smaller. If they are too big, they won't compact well in this recipe and it will cause the cookies to fall apart.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- 1 sheet of graham crackers contains 4 individual crackers. This recipe needs 2 sheets, or a total of 8 crackers. You can also use graham crackers without cinnamon if you don't like cinnamon or you can't find ones with cinnamon. You can add 2 tsp of cinnamon to the cookie mixture if you want cinnamon flavor and are using graham crackers without cinnamon.
- You want your graham cracker pieces to be about 1/2 inch big. They will get further broken down when they mix with the dulce de leche so you don't want them too small to start out.
- Make sure your apple pieces are not too big. You can use whatever apple variety you prefer or use more than one. I will sometimes use just one or sometimes use a mix of a sweet variety (like Cosmic Crisp) and a tart variety (like Granny smith).
- I've also made these with sweetened condensed milk but I found that while they tasted good, they reminded me more of coconut macaroons. The dulce de leche is thicker so it makes these more cookie-like in texture and adds a delicious caramel flavor too.
- Canned dulce de leche is usually found near canned sweetened condensed milk in the grocery store. You can also make dulce de leche with a can of sweetened condensed milk. There are many recipes out there that show how to make it in an Instant Pot or in the oven.
- These cookies are quite rich and sweet. You can make them smaller but you will also need to reduce the bake time.
Serving: 1cookie, Calories: 126kcal, Carbohydrates: 13g, Protein: 2g, Fat: 8g, Saturated Fat: 7g, Sodium: 36mg, Fiber: 2g, Sugar: 9g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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