The Original Hello Dolly Cookies
In the case of this cookie, the original recipe is made by layering condensed milk, chopped nuts, semi-sweet chocolate chips and sweetened coconut on top of a tender, buttery, graham cracker crust.
19 September 1965, Syracuse (NY) Post-Standard, “Clementine Paddleford Recipe Swap,” This Week magazine, pg. 20, col. 2: “Hello Dolly” Cake: ALECIA LEIGH COUCH OF DALLAS, TEXAS, 11, is today’s youngest. She sends a cake recipe borrowed from her grandmother, who cooks young, too. The “Hello Dolly” name was Alecia’s idea. “No need even to mess us a bowl,” Alecia writes, “and that’s the big reason why I call this my favorite cake recipe. And of course it’s good!”
1 stick butter
2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips
1 cup sweetened shredded coconut
1 cup chopped walnuts
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350F.
Melt butter in a small bowl in the microwave on high for 30 seconds. Combine graham cracker crumbs with the melted butter. Place in an 9″ X 9″ baking dish. Pat the crumb mixture down evenly with your hands.
Layer the chocolate chips, walnuts, and coconut on top of the graham cracker mix. Pour the sweetened condensed milk evenly over the entire mixture.
Bake for 30 minutes, or until the top is light brown. Let cool completely before slicing.
Here are 2 more even earlier Recipes.