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Stack of chocolate no-bake coconut cookies on a white plate with a blue napkin and mug in the background.
Linda

No-Bake Coconut Cookies

Chewy, sweet coconut treats that come together in minutes without turning on the oven.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 0.5 cup unsalted butter 1 stick
  • 1.5 cups granulated sugar
  • 0.5 cup whole milk
  • 4 tbsp unsweetened cocoa powder
Mix-Ins
  • 3 cups rolled oats old-fashioned or quick
  • 1 cup sweetened shredded coconut
  • 0.5 cup creamy peanut butter
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Equipment

  • Medium saucepan
  • Large mixing spoon
  • Parchment Paper
  • Cookie scoop or two spoons

Method
 

Cook the Base
  1. In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder. Stir constantly until butter melts and mixture comes to a full rolling boil. Boil for exactly 1 minute - the mixture should look glossy and slightly thickened.
Mix the Dough
  1. Remove pan from heat. Immediately stir in peanut butter and vanilla until completely smooth and melted.
  2. Add oats, coconut, and salt. Stir vigorously until everything is evenly coated and no dry pockets remain. The mixture will be thick and slightly sticky.
Shape and Set
  1. Working quickly while warm, drop heaping tablespoonfuls onto parchment-lined baking sheets. Use the back of your spoon to flatten slightly into rough rounds about 2 inches across.
  2. Cool at room temperature until firm, about 30 minutes. For faster setting, refrigerate 15 minutes. Cookies are ready when they lift cleanly off the parchment.

Notes

For extra coconut flavor, toast the shredded coconut in a dry skillet over medium heat until golden before adding to the mixture. These keep beautifully at room temperature for 3 days or refrigerated for up to 1 week - they actually get chewier after a day. Swap almond butter for peanut butter if needed, or use half coconut oil and half butter for a dairy-free version.