Saturday, 26 October 2013

Easy No-Bake Coconut Cocoa Cookies

I made these cookies twice this month. The first batch was a tasty disaster, edible only if frozen. It is important to use quick cooking oats rather than large flake oats and the milk/sugar/butter mixture must boil for 3 minutes before adding the other ingredients. I doubled the recipe from the link below but cut the sugar down to 3/4c (1-1/2 cups in the double recipe). I had these at a local buffet and they were served as squares rather than as drop cookies. In either form they are easy and delicious.

What's Baking in the Barbershop?!: Easy No-Bake Coconut Cocoa Cookies: This week is all about bringing you recipes that don't require the oven. The first no-bake recipe I shared this week was on the hea...

Here is the recipe in case the link above goes dead. The sugar amount has been decreased


-1/2 stick (1/4 cup) unsalted butter (or coconut oil)
-1/4 cup milk (I used 1%)
-3/4 cup sugar
-1 cup quick cooking oats
-1/4 cup unsweetened cocoa powder
-1/2 tsp. vanilla
-pinch of salt
-approx. 2/3 to 3/4 cup shredded coconut (optional)


Line two cookie sheets with wax or parchment paper. Put butter, milk, and sugar in small saucepan over medium heat and bring to a boil. Let the mixture boil for 3 minutes; this is important! Set a timer to be sure it boils for 3 full minutes. After 3 minutes, take the pan off the heat, and stir in the oats, cocoa powder, vanilla, and salt. If using, stir in the coconut. Drop mixture by spoonful onto the wax or parchment paper. Let cookies sit until they are set and easily come off the paper. Store in airtight container. Makes about 20 cookies.

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