Description
These No-Bake Chocolate Coconut Cookies are a delicious, easy-to-make treat combining shredded coconut, rolled oats, peanut butter, and dark chocolate. Perfect for a quick snack or dessert, they require no baking and set firmly in the refrigerator, offering a rich chocolatey flavor with a satisfying chewy texture.
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 these dry ingredients thoroughly to ensure even distribution.
- Melt the peanut butter and sweetener: In a small microwave-safe bowl, heat the peanut butter and honey (or maple syrup) together in the microwave for 20-30 seconds until softened and melted. Stir to blend them well.
- Add chocolate: Add the dark chocolate chips to the warm peanut butter mixture and stir continuously until the chocolate is completely melted and smooth.
- Combine all ingredients: Pour the melted chocolate and peanut butter mixture into the dry coconut and oat mixture. Add the vanilla extract and stir thoroughly until all ingredients are evenly coated with the chocolate mixture.
- Form the cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Press gently to form cookie shapes.
- Chill: Place the baking sheet with the formed cookies in the refrigerator and chill for at least 30 minutes to allow the cookies to firm up and set completely.
- Serve: Once set, remove the cookies from the refrigerator and enjoy them as a sweet, no-bake snack or dessert.
Notes
- Use creamy peanut butter for easier mixing, or almond butter as a nut-free alternative.
- Adjust sweetness by varying the honey or maple syrup amount to taste.
- Ensure cookies are chilled properly for best texture and to avoid crumbly cookies.
- Store cookies in an airtight container in the refrigerator for up to one week.
- For a vegan version, use maple syrup instead of honey and ensure chocolate chips are dairy-free.
