No-Bake Cookies with Coconut

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.

Course Dessert

Cuisine American

Method Bake

Prep Time 10

Cook Time 5

Total Time 15

Servings cookies

Calories 147

Author Lily Ernst

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.

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