I've never thought it was quite honest to have no-bake cookies and then have a lot of on the stove work. For some reason I think no-bake should be no-cook. So I'm going to be honest with you these Costa Rican Galletas are totally created on the stove top - and you handle them while they are hot - so while they are a no bake cookie, they aren't the coolest option.
I also struggled over what to call these - I first tasted them actually when our Brazilian exchange student made them in 1995 - but it wasn't till I went to Costa Rica in 2000, saw a variation of them made and read a recipe that I remembered them and added them to my own repertoire. Secondly - they aren't really a cookie - they are more of a caramel - but this is what they were called in the Costa Rican cookbook and so this is how I pass it on to you.
1 can sweetened condensed milk
1 - 2 cups coconut (if you don't like coconut - leave it out! The Brazilian version uses cocoa powder)
butter - as needed
ice water
In a large saucepan - add 100 grams - or about 1/2 a cup of butter, add the sweetened condensed milk and heat over medium heat, stirring constantly, until mixture begins to bubble. KEEP STIRRING. If you have a candy thermometer - you are basically going to bring the temperature of the mixture up to soft ball stage. If you can't be bothered - have a cup of ice water handy and occasionally drop portions of the mixture into it and see how it reacts - you want a ball that is still soft and malleable - but not sticky and stingy. Add coconut or cocoa powder and stir. remove from heat and allow to cool slightly. put butter on your hands and quickly form small balls out of the mixture and place it on a parchment lined tray to cool. If you use cocoa instead of coconut - you will need to roll the ball in cocoa powder, ground nuts, or caster sugar, to help it have a bit more substance and retain it's shape. Refrigerate when done and enjoy.
