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No-Bake Fudgy Coconut Cookies

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
    3-1/2 dozen

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 sweetened shredded coconut
  • 1/2 cup white baking chips
  • 1 teaspoon shortening

Directions

  • In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
  • 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.
  • 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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