No bake coconut cookies are a sweet and satisfying treat that’s quick to make and requires no oven. These cookies combine the tropical flavor of coconut with a rich, chewy texture. Perfect for busy days or when you need a quick dessert fix, they’re a hit with kids and adults alike!
Why You’ll Love This Recipe
- No baking required, making it perfect for warm days or quick preparation.
- Simple ingredients you probably already have in your pantry.
- Versatile recipe—easily customize with flavors or mix-ins.
- Naturally gluten-free, with an option for vegan-friendly adjustments.
- Great for parties, snacks, or as an easy dessert option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded coconut (unsweetened or sweetened)
- Rolled oats
- Sugar or coconut sugar
- Unsalted butter or coconut oil
- Milk (or plant-based milk for vegan option)
- Cocoa powder
- Vanilla extract
- A pinch of salt
Directions
- Prepare a Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Heat Wet Ingredients:
- In a medium saucepan over medium heat, combine butter, milk, sugar, and cocoa powder.
- Stir frequently and bring the mixture to a gentle boil. Allow it to boil for 1 minute, stirring constantly.
- Combine Dry Ingredients:
- Remove the saucepan from heat and stir in vanilla extract, shredded coconut, rolled oats, and a pinch of salt. Mix until evenly coated.
- Form Cookies:
- Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Shape them into cookies if needed.
- Chill:
- Refrigerate the cookies for at least 30 minutes, or until firm.
- Serve:
- Once set, enjoy your cookies straight from the fridge or at room temperature.
Servings and Timing
- Servings: Makes approximately 12-15 cookies.
- Prep Time: 10 minutes.
- Chill Time: 30 minutes.
- Total Time: 40 minutes.
Variations
- Peanut Butter Coconut Cookies: Add ½ cup of peanut butter to the wet mixture for a nutty twist.
- Chocolate Coconut Delight: Stir in ¼ cup of mini chocolate chips for extra indulgence.
- Nutty Crunch: Add chopped almonds, pecans, or walnuts for added texture.
- Vegan-Friendly: Use coconut oil and plant-based milk to make the recipe vegan.
- Low-Sugar Option: Substitute sugar with a sugar-free sweetener like erythritol or stevia.
Storage/Reheating
- Storage: Store the cookies in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze the cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Reheating: These cookies are best enjoyed chilled or at room temperature. Avoid reheating to maintain their structure.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer. Rolled oats provide more chewiness.
Can I skip the cocoa powder?
Yes, you can omit the cocoa for a vanilla-coconut version of the cookies.
How do I make these cookies firmer?
If the cookies are too soft, add more shredded coconut or oats to the mixture before shaping.
Can I use sweetened condensed milk?
Yes, you can replace the milk and sugar with sweetened condensed milk, but adjust the sweetness accordingly.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, this recipe is naturally gluten-free.
How do I keep the cookies from sticking?
Using parchment paper or a silicone baking mat will prevent sticking. You can also lightly grease the surface.
Can I add dried fruits?
Absolutely! Diced dried fruits like cranberries, raisins, or chopped dates add a great flavor.
Why aren’t my cookies setting?
Ensure you boil the wet mixture for at least 1 minute; this helps the cookies firm up as they cool.
Can I make smaller or larger cookies?
Yes, simply adjust the portion size when scooping, but remember to chill longer for larger cookies.
Can I double the recipe?
Yes, this recipe can easily be doubled to make a larger batch.
Conclusion
No bake coconut cookies are an easy, versatile treat that satisfies your sweet tooth without the hassle of baking. With their chewy texture and delicious coconut flavor, they’re perfect for any occasion. Whip up a batch today and enjoy a no-fuss dessert everyone will love!
Print
No Bake Coconut Cookies
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These no-bake cookies are sweet, chewy, and packed with coconut flavor. They come together in minutes and are perfect for when you want a quick and easy dessert without turning on the oven.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups quick-cooking oats
- 1 cup sweetened shredded coconut
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment or wax paper.
- Cook the Mixture: In a medium saucepan, combine the sugar, butter, milk, and cocoa powder. Bring to a rolling boil over medium heat, stirring frequently. Once boiling, continue to cook for 1 minute, stirring constantly.
- Add Peanut Butter and Vanilla: Remove the saucepan from heat. Stir in the peanut butter and vanilla extract until smooth and well combined.
- Mix in Oats and Coconut: Add the quick-cooking oats and shredded coconut to the saucepan. Stir until all ingredients are thoroughly mixed.
- Form Cookies: Drop spoonfuls of the mixture onto the prepared baking sheets, shaping them into rounds.
- Set: Allow the cookies to cool at room temperature until they are firm, about 30 minutes. For quicker setting, place the baking sheets in the refrigerator.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks.
- Variations: For a different flavor, substitute almond or cashew butter for peanut butter. You can also add a pinch of salt to enhance the sweetness.