No-Bake Fudgy Coconut Cookies Recipe
No-Bake Fudgy Coconut Cookies Recipe photo by Taste of Home

No-Bake Fudgy Coconut Cookies Recipe

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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
MAKES:42 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 42 servings


  • 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

Nutritional Facts

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


  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.
Originally published as No-Bake Fudgy Coconut Cookies in Taste of Home June/July 2014

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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."

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!!"

Reviewed Apr. 27, 2015

"There is NO GLUTEN in Oatmeal."

Reviewed Aug. 5, 2014

"made these the other easy and so good!"

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."

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