No-Bake Cookies with Coconut (video)
These no-bake cookies are sweet and chewy and made without peanut butter. They taste like an oatmeal cookie and coconut macaroon combined into one delicious treat. These scrumptious cookies only require a handful of ingredients and take less than 15 minutes to make!
What are no-bake cookies?
Just as the name implies, they are cookies that are not baked. These are held together by a chocolate syrup that hardens as it cools and filled with oats and coconut. It’s like eating a hearty coconut oatmeal cookie coated in chocolate fudge.
Why this recipe is so great:
- Quick and easy to make – All you have to do is boil a simple syrup for one minute, then stir in the rest of the ingredients and scoop the mixture onto wax paper to cool and set. The whole process takes less than 15 minutes.
- Peanut-free – These cookies are 100% nut-free so they are great for school lunchboxes and cookie exchanges.
- Lasts a long time – These cookies can be stored in the fridge for up to 3 weeks or in the freezer for up to 3 months without compromising their taste or texture.
- Here are some reviews:
“My grandma used to make these all the time, but with peanut butter. I have to admit, I kind of like it with coconut better. Thanks for the recipe!” – Rose
“Hands down this is my favorite of all no-bake cookies!” – Angela
How to make no-bake cookies with coconut:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large saucepan, heat up the butter, sugar, and milk until it reaches a rolling boil. Let it continue to boil for exactly 1 minute.
- Remove from heat and whisk in the unsweetened cocoa powder and vanilla extract.
- Stir in the rolled oats and shredded coconut until everything is coated in the chocolate syrup.
- Scoop the mixture onto a baking sheet lined with wax paper. You can leave the mixture rounded or flatten slightly to make them look more like cookies. Let stand for 1 hour to set or pop it in the fridge to quicken the process.
The only trick to this recipe is to make sure that you cook the syrup for one full minute. As soon as it reaches a rolling boil, set a timer for 60 seconds, and let it continue to boil until the timer is done. If you undercook the syrup, the cookies will be gooey and might not set. If you overcook the syrup, the cookies will be dry and crumbly. You want these cookies to be firm enough to hold in your hand, yet soft to bite into and melt in your mouth.
These cookies can be placed in an airtight container and stored at room temperature for up to a week or in the fridge for up to 3 weeks.
Yes, you can stack them in a freezer-friendly container with sheets of wax paper in between each layer and store them for up to 3 months.
These ones are, but not all no-bake cookies are gluten-free. It depends on the recipe.
I would not consider these cookies healthy due to the amount of butter and sugar in them.
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Did you make this recipe? Please kindly leave a comment with your star rating below.Print
These no-bake cookies are sweet and chewy and made without peanut butter. They taste like an oatmeal cookie and coconut macaroon combined into one delicious treat.
- 1 3/4 cups (350g) granulated sugar
- 1/2 cup (114g) salted butter
- 1/2 cup (75ml) milk
- 1/4 cup (20g) unsweetened cocoa powder
- 2 tsp vanilla extract
- 2 cups (180g) quick rolled oats*
- 1 cup (115g) unsweetened shredded coconut
- In a large saucepan, heat the butter, sugar and milk over med-high heat. Bring to a rolling boil and let it continue to boil for 1 minute exactly (set a timer!).
- Remove from heat and stir in the cocoa powder and vanilla until smooth.
- Add in the rolled oats and shredded coconut and stir until everything is coated.
- Drop by spoonfuls onto a baking sheet lined with wax paper. Leave rounded or flatten slightly with a small spatula to make it look more like a cookie.
- Let stand for 1 hour or pop in the fridge for 30 minutes for the cookies to set.
*Quick rolled oats are best for this recipe. You can use old-fashioned oats if thats all you have. Just note that the texture will be tougher. Do not use instant oats or steel-cut oats.
These cookies can be placed in an airtight container and stored at room temperature for up to a week or in the fridge for up to 3 weeks. You can also stack them in a freezer-friendly container with sheets of wax paper in between each layer and store them for up to 3 months.
Keywords: no-bake cookies without peanut butter, no-bake cookies recipe, no-bake cookies with coconut
Recipe very slightly adapted from Bake It With Love.