- 1-1/2 cups sugar
- 2/3 cup 2% milk
- 1/2 cup baking cocoa
- 1/2 cup butter, cubed
- 1/2 teaspoon salt
- 1/3 cup creamy peanut butter
- 1 teaspoon McCormick® Pure Vanilla Extract
- 2 cups quick-cooking oats
- 1 cup flaked coconut
- 1/2 cup white baking chips
- 1 teaspoon shortening
- In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
- Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets.
- In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies; refrigerate until set. Store in airtight containers. Yield: 3-1/2 dozen.
Reviews for No-Bake Fudgy Coconut Cookies
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"made these the other day...so easy and so good!"
"Really good cookie. I'd made a variation of these before, but my old recipe had no coconut. I added extra oats to make the cookie stiffer; that's what I'd done with my old recipe so I knew it would work fine for these. The extra oats is the key to the stiffer, less sticky cookie, although they do need to be kept refrigerated."
"These were great, but need to stay chilled or they start to get sticky. They are simple enough that my 6 year old was able to make these mostly by herself. We put some mini marshmallows in and used crunchy peanut butter. I didn't have any wax paper, but they popped right off of a glass baking dish."
"These are really delicious - I made them for a party, and they vanished! However, I followed the directions to the letter, and while they seemed to be set after refrigeration, they quickly became sticky at room temperature in the airtight container. They were not so soft that they fell apart, but they were nowhere near as firm in appearance as the cookies in the photo."
"These are fantastic! What can I use in place of the oats to make them gluten free?"