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

No-Bake Fudgy Coconut Cookies Recipe

Publisher Photo
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

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

Nutritional Facts

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

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

Nutritional Facts

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

Reviews for No-Bake Fudgy Coconut Cookies

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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
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
Reviewed Jul. 8, 2014

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

MY REVIEW
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. :-(

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