I was really sad to hear that Carol Channing had gone to the Hollywood in the sky recently. I was lucky enough to meet her once and she was a STITCH. In this photo, she has just told me and my chum Caroline a very rude joke about Tallulah Bankhead.

Yes, we are holding hands with Carol Channing.

In tribute to a truly great talent, I made some Hello Dolly Cookies and man oh man oh man. These cookies were ACE and the easiest thing in the world to put together. You just layer everything up in a cake tin and stick it in the oven. Simples.

This recipe is in one of my weirdest movie star related cookbooks. It is called The Beautiful Wives Cookbook and it’s all a bit odd. It’s often difficult to tell if the recipes really ARE “Glittering Recipes from Celebrities Kitchens” or if Mrs Earl Wilson and Ruth Pool are just making them up.

For Dolly’s recipe though, they provide some really useful context as follows:

“This recipe was presented to Carol when she played Little Rock, Arkansas in Hello Dolly. The Little Rock Cooking Club made up a basket of Hello Dolly Cookes for Miss Channing and also gave her permission to use their recipe.”

Love it! Plus, I cannot let the mention of Little Rock pass by without sharing this…

Carol Channing’s Hello Dolly Cookies

  • Melt 1 stick of oleo in a 9″ x 12″ pan
  • Pour 1 cup graham cracker crumbs over this and spread
  • Pour 1 cup cocoanut over and spread
  • Pour 1 package of chocolate chips over and spread (Carol uses 2 packages).
  • Pour 1 cup of nuts over this and spread
  • Pour 1 can of Eagle Brand Condensed milk over all

Bake 30 minutes at 350 degrees F / 175 degrees C / gas mark 4

Let cool completely before cutting.

Here is an anglicised version for my Goddaughter Jessie, I know she likes these cookies and her mum Battenburgbelle is putting a cookbook together for her. When Jessie goes away to Uni, I can totally imagine the squeals of joy that will ring out in her halls of residence every time she makes some of these.

Carol Channing’s Hello Dolly Cookies

  • Melt 115g butter in a small cake tin on your hob (square or oblong tins work best) smooth some of the butter up the sides of the tin, this will help you get the cookies out
  • Crush about 85g of digestive biscuits or ginger biscuits (you can do this in a bag with a rolling pin if you are not equipped with some kind of electronic grinder) and spread over the top of your butter, mixing in a little bit if necessary
  • Pour 70g desiccated coconut over and spread
  • Pour one or two bags of chocolate chips over this (I’d go for two – you get these in the baking aisles of supermarkets, they are 100g each. You could use smashed up dark chocolate instead if you like)
  • Pour 125g of nuts over this and spread (I use walnuts, you can break these up a bit with your hands rather than chopping them, pecans would be good too)
  • Pour 1 can (397g) of condensed milk over all

Bake 30 minutes at 350 degrees F / 175 degrees C / gas mark 4

Let cool completely before cutting.

P.S. If you haven’t got any scales, just wing it! You can’t really go wrong with this recipe even if you have a bit more or a bit less of any of the ingredients. If you have a really nice cake tin and you don’t want to ruin it by slicing up the cookies in the tin, you can line it with parchment paper.


Thank you, Carol, for being so utterly fabulous, and thank you, ladies and gents of The Little Rock Cooking Club, for your totally fabulous recipe.

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