No-Bake Chocolate Coconut Cookies are the answer to your cravings! Easy to make and so delicious, don’t miss this recipe for no-bake cookies with rolled oats and sweetened coconut.
This classic recipe for no-bake chocolate coconut cookies is one of the easiest and best out there! Making these takes less than 5 minutes and the result is a soft sweet cookie that tastes like an Almond Joy bar.
No-Bake Chocolate Coconut Cookies
Making this recipe couldn’t be easier or require less equipment. First, add the butter, sugar, cocoa powder, and milk to a medium sauce pan.
Bring to a low simmer and stir until sugar is fully dissolved.
Stir in the peanut butter and mix to combine.
Off the heat, add in the coconut and rolled oats.
Mixture will be thick.
Lastly, on a large baking sheet lined with parchment, scoop batter using a cookie scoop or spoon, to make about 50 evenly-sized cookies. I recommend using a cookie scoop if you have one. The scoop is use is Wilton Stainless Steel Cookie Scoop, Small – available on Amazon and well worth the $5 it costs!
Let the No-Bake Chocolate Coconut Cookies sit for at least an hour to firm up. You could also refrigerate them if you can’t wait!
These delicious little morsels are the answer you’ve been looking for when you are craving a cookie. But with much less work! Great for teacher luncheons, brunches, or just a sweet treat to have on hand for a rainy day.
Let me know in the comments if you make these cookies. Also, let me know if you agree that they taste just like an Almond Joy bar. Enjoy!
Looking for more no-bake treats? Check out Crispy Nutella Truffles and No-Bake Birthday Cake Balls or No Bake Chocolate Peanut Butter Bars. And, if you love cookie butter, you don’t want to miss my No Bake Cookie Butter Cookies!
No-Bake Chocolate Coconut Cookies
Ingredients
- 2 cups sugar
- ½ cup unsalted butter (one stick)
- ⅓ cup cocoa powder
- ½ cup milk
- ½ cup peanut butter, crunchy or smooth
- 1 cup sweetened shredded coconut
- 3 cups rolled oats
Instructions
- In a medium saucepan, combine the sugar, butter, cocoa, and milk. Bring to a slow boil, and simmer until the sugar has dissolved. Stir in the peanut butter and remove from heat. Stir in the coconut and oats. The mixture should be thick.
- Line a cookie sheet with parchment paper. Use a cookie scoop to drop heaping spoonfuls on the parchment. Allow the cookies to firm up at room temperature, about an hour.
Notes
Nutrition
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Laurel M.
If I want to omit peanut butter do I need to make other changes?
Angela Allison
I’ve never made it without peanut butter. I’m assuming you could just omit it altogether and be fine.
Arlene
I just made mine with Almond Butter and Almond Milk.
Angela Allison
Great idea!
Leah Nezdatny
Hi Angela,
I was looking for this recipe which was a family favorite in my childhood. I made a few substitutions to adapt it to my dietary constraints and it was quite successful. Thank you very much!
angelakallison
So happy you loved them!!
Barb Hall
Hi Leah, I would love to know your variations of this recipe. Thank you
Beckyk
My usual recipe says to boil for one minute. I followed this to a T and did boil for one minute. They were dry but still good.
Marilyn Gibson
Thank you for this delicious recipe. I made it and they are GREAT!!! How far in advance do you think I can make them? Do you think they can be frozen? I made some on the 16th. Do you think they will store until Christmas? How would you store them to last 9 days? Thank you SO much!!!
angelakallison
So happy you loved the cookie! You can definitely freeze them to get them to last longer. Enjoy!
Kathy
I love these I added almond to them too super good
angelakallison
So happy you loved them! They’re one of my favorite cookies 🙂
Linda Waldrep
Old fashioned oats or quick, or does it matter?
angelakallison
It doesn’t matter!
jtw
super yummy. I added 1/2 t vanilla. Super good