No-Bake Fudgy Coconut Cookies
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 3-1/2 dozen.
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
Ingredients
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1-1/2 cups sugar
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2/3 cup 2% milk
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1/2 cup baking cocoa
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1/2 cup butter, cubed
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1/2 teaspoon salt
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1/3 cup creamy peanut butter
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1 teaspoon vanilla extract
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2 cups quick-cooking oats
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1 cup sweetened shredded coconut
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1/2 cup white baking chips
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1 teaspoon shortening
Directions
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1.
In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
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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.
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3.
In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.
Nutrition Facts
1 cookie: 101 calories, 5g fat (3g saturated fat), 6mg cholesterol, 63mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 2g protein.
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