No-Bake Cookies with Coconut - Little Sweet Baker (2024)

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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)

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:

You might also like:

• Magic Cookie Bars
• 3-Ingredient Coconut Macaroons
• Baked Apple Oatmeal Cups

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

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Recipe very slightly adapted from Bake It With Love.

by Lily Ernst on Oct 20, 2023 (updated Jan 6, 2024)

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