Back to No-Bake Fudgy Coconut Cookies

Print Options

 
 
 

Card Sizes

 
 
 
 Print
No-Bake Fudgy Coconut Cookies Recipe

No-Bake Fudgy Coconut Cookies Recipe

My daughter works at a summer camp, so I send treats. Instead of a cookie jar we use a coffee can and call it the Wrangler Feeding Trough. Everyone asks for this cookie. —Sue Klemm, Rhinelander, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling YIELD:42 servings

Ingredients

  • 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 vanilla extract
  • 2 cups quick-cooking oats
  • 1 cup flaked coconut
  • 1/2 cup white baking chips
  • 1 teaspoon shortening

Directions

  • 1. In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 cookie: 101 calories, 5g fat (3g saturated fat), 6mg cholesterol, 63mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 2g protein

Reviews for No-Bake Fudgy Coconut Cookies

Sort By :
MY REVIEW
tbdrew
Reviewed Jan. 7, 2016

"Didn't work for me. The cookie came out runnier than it should be and the white chocolate drizzle burnt and didn't melt."

MY REVIEW
PathofLife
Reviewed Dec. 24, 2015

"I'm not sure why the first response was about gluten in oatmeal, but there is DEFINITELY gluten in oatmeal! I haven't had it in 25 yrs because I've had Celiac that long!!"

MY REVIEW
littlegamma
Reviewed Apr. 27, 2015

"There is NO GLUTEN in Oatmeal."

MY REVIEW
jetluvs2cook
Reviewed Aug. 5, 2014

"made these the other day...so easy and so good!"

MY REVIEW
Grammy Debbie
Reviewed Jul. 22, 2014

"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."

MY REVIEW
aboyle03
Reviewed Jul. 19, 2014

"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."

MY REVIEW
suprememongoose
Reviewed Jul. 9, 2014

"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."

MY REVIEW
KMCa
Reviewed Jul. 8, 2014

"These are fantastic! What can I use in place of the oats to make them gluten free?"

MY REVIEW
Baciwhite
Reviewed May. 30, 2014

"I don't know what I did wrong. I followed the recipe to a T except for putting the drizzled topping. I refrigerated them and they are still sticky. When I take them out of the fridge they get really soft and are not firm. What could I have done wrong? They taste really great but the consistency is not good. Help. I love the recipe but could not take them as a treat for anyone, too sticky. :-("

MY REVIEW
delowenstein
Reviewed May. 29, 2014

"I made these fir the first time this a.m.! I did adapt the recipe slightly by using 1/2 granola (low-fat) and 1/2 quick oats. I also used 1/2 cup evaporated milk and measured balance of 2/3 cup amount using fat-free milk. I also used 1 cup chocolate candy disks from Make & Mold with 1-1/2 tsp. vegetable shortening, melted in a saucepan (1-qt.) and stirred until smooth. I topped the cookies with this mixture, then chilled them! I used a teaspoon rather than a tablespoon to get more mileage out of the dough! This recipe made 55 cookies! Thank you, Sue Klemm, for sharing your recipe with Taste of Home! I had a Cook's Corner challenge this week, using pantry ingredients and this recipe was PERFECT! delowenstein"

MY REVIEW
omnijen
Reviewed Apr. 16, 2014

"This was so easy and is delicious!"

Loading Image