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
- 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
- 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.
Here at This Delicious House, I strive to provide readers with simple and delicious recipes that are easy to make and no-fuss to prepare. Please sign up for my newsletter and get weekly recipes and fun party ideas to your inbox!
If I want to omit peanut butter do I need to make other changes?
I’ve never made it without peanut butter. I’m assuming you could just omit it altogether and be fine.
I just made mine with Almond Butter and Almond Milk.
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!
So happy you loved them!!
Hi Leah, I would love to know your variations of this recipe. Thank you
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.
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!!!
So happy you loved the cookie! You can definitely freeze them to get them to last longer. Enjoy!
I love these I added almond to them too super good
So happy you loved them! They’re one of my favorite cookies 🙂
Old fashioned oats or quick, or does it matter?
It doesn’t matter!
super yummy. I added 1/2 t vanilla. Super good