Description
These no-bake chocolate coconut cookies are a quick and easy treat made with shredded coconut, rolled oats, peanut butter, honey, and dark chocolate. Perfect for a healthy snack or dessert, they come together without any baking and set firmly after chilling.
Ingredients
Scale
Dry Ingredients
- 2 cups shredded unsweetened coconut
- 1 cup rolled oats
- ¼ tsp salt
Wet Ingredients
- ½ cup creamy peanut butter (or almond butter)
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
Chocolate
- ½ cup dark chocolate chips (or semi-sweet)
Instructions
- Prepare the mixture: In a large mixing bowl, combine the shredded coconut, rolled oats, and salt. Mix together to evenly distribute the dry ingredients.
- Melt the chocolate base: In a small microwave-safe bowl, heat the peanut butter and honey together in the microwave for 20-30 seconds until softened and easy to stir. Mix these ingredients well to create a smooth base.
- Add chocolate: Add the dark chocolate chips to the warmed peanut butter and honey mixture. Stir continuously until the chocolate chips melt completely and the mixture is smooth and glossy.
- Combine everything: Pour the melted chocolate mixture into the coconut and oat mixture. Add the vanilla extract, then stir thoroughly to coat all of the dry ingredients evenly, forming a thick, sticky dough.
- Form the cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto a parchment-lined baking sheet. Press gently with the back of the spoon or fingers to shape them into round cookie forms.
- Chill: Place the baking sheet with formed cookies in the refrigerator for at least 30 minutes to allow the cookies to firm up and set properly.
- Serve: Once set, remove the cookies from the fridge and enjoy them as a delicious no-bake snack or dessert.
Notes
- Use almond butter instead of peanut butter for a slightly different flavor.
- Maple syrup can be used as a vegan substitute for honey.
- Store cookies in an airtight container in the refrigerator for up to one week.
- For a crunchier texture, use larger rolled oats instead of quick oats.
- If the mixture is too sticky to handle, refrigerate for an additional 10 minutes before forming cookies.
