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!

A plate of no-bake cookies with a glass of milk and rolled oats in the background.


 

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.

A stack of no-bake cookies with coconut on a piece of burlap.

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)

pictures of how to make no-bake cookies
  1. 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.
  2. Remove from heat and whisk in the unsweetened cocoa powder and vanilla extract.
  3. Stir in the rolled oats and shredded coconut until everything is coated in the chocolate syrup.
  4. 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.

Expert tip:

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.

FAQ:

How to store no-bake cookies:

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.

Can you freeze no-bake cookies?

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.

Are no-bake cookies gluten free?

These ones are, but not all no-bake cookies are gluten-free. It depends on the recipe.

Are no-bake cookies healthy?

I would not consider these cookies healthy due to the amount of butter and sugar in them.

A stack of no-bake cookies with a bite taken out of the top one.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 5 reviews

No-Bake Cookies with Coconut

Yield: 24 cookies
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
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.
Print Leave a Review Pin Recipe

Ingredients

  • 1 3/4 cups (350g) granulated sugar
  • 1/2 cup (114g) salted butter
  • 1/2 cup (120ml) milk
  • 1/4 cup (20g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 2 cups (180g) quick rolled oats*
  • 1 cup (115g) unsweetened shredded coconut

Instructions
 

  • 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!).
    1 3/4 cups (350g) granulated sugar, 1/2 cup (114g) salted butter, 1/2 cup (120ml) milk
  • Remove from heat and stir in the cocoa powder and vanilla until smooth.
    1/4 cup (20g) unsweetened cocoa powder, 2 tsp vanilla extract
  • Add in the rolled oats and shredded coconut and stir until everything is coated.
    2 cups (180g) quick rolled oats*, 1 cup (115g) unsweetened shredded coconut
  • 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.

Notes

*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.
Calories: 147kcal, Carbohydrates: 21g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 34mg, Potassium: 68mg, Fiber: 2g, Sugar: 15g, Vitamin A: 126IU, Vitamin C: 0.1mg, Calcium: 13mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe very slightly adapted from Bake It With Love.