Coconut No-Bake Cookies
A variant of No-Bake Cookies — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.
Contains dairy, peanut, tree nut · usually contains gluten · sometimes contains soy — check the label
Restrictions
Containsdairy · peanut · tree nutIt is in an ingredient you cannot leave out.
Usually containsgluten (oats rolled)The usual version has it. One without it exists — it is the one named here.
Sometimes contains — check the labelsoy (chocolate chips)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| ½ cup | sugar |
| 2 tbsp | butter |
| 2 tbsp | milk (whole) |
| 1 ½ tbsp | cocoa powder (unsweetened, sifted) |
| 1 pinch | salt |
| ¼ cup | peanut butter (smooth) |
| ½ tsp | vanilla (extract) |
| ¾ cup | rolled oats (quick-cooking) |
| 2 tbsp | coconut (finely shredded) |
Optional
Not counted above. The dish works without them.
| 2 tbsp | chocolate chips |
| 2 tbsp | peanuts (chopped) |
Steps
- prep2 minroom temperatureline a sheet pan with parchment or wax paper and set the measured oats within arm's reach — once the syrup comes off the heat it begins setting immediately, and there is no time to be hunting for a pan
- boil5 minmedium, stirring until the butter meltssugar + butter + milk + cocoa + salt, stirring only until smooth, then stop stirring and bring to a boil you cannot stir down; hold that full rolling boil exactly 60 seconds. This is the whole recipe: the boil drives off water and concentrates the syrup to about 230°F. Short of it, the cookies stay tacky and never firm; past about 90 seconds the sugar concentrates too far and they dry into crumbs the moment they cool
- mix1 minoff the heat+ peanut butter + vanilla, stirring until the peanut butter has fully dissolved into the syrup and the mixture is glossy — residual pan heat is more than enough, and putting it back on the burner scorches the cocoa and splits the peanut oil out as a slick
- fold2 minworking quickly+ oats, turning until every flake is coated and no dry pockets remain; the oats drink the last free moisture, which is why quick oats set in half an hour and old-fashioned oats leave a wetter, chewier cookie. Fold the listed shredded coconut in with the oats, working quickly before the mixture begins setting.
- rest30 minroom temperature, uncovereddrop heaping tablespoons onto the lined pan and leave them alone until firm and matte on top. Chilling them in the fridge is faster but pulls condensation onto the surface, which dissolves the sugar crust and leaves them sticky and dull