Recipe By Tammy Oberlin
Published Jun 19th
Prep 30m Cook - Additional 30m Ready In 60m
Servings 2 dozen cookies Calories 157

These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.

Recipe Ingredients

  • 3 cups quick cooking oats
  • 1 cup sweetened flaked coconut
  • 2 cups white sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup milk
  • ½ cup margarine

Cooking Directions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Mix oats and coconut in a large bowl until thoroughly combined.
  3. 3 Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

Nutrition Facts

  • Calories 157
  • Carbohydrate 26.4 g
  • Cholesterol 0.4 mg
  • Fat 5.6 g
  • Fiber 1.9 g
  • Protein 2 g
  • Saturated Fat 1.8 g
  • Sodium 55.7 mg
  • Sugar 18.2 g


  1. I added 2 cups coconut and 1/2 cup peanut butter. The trick to knowing when the boiling is done is the way my Momma used to do it. Take a glass of cold tap water And after a couple of minutes boiling use the spoon and let a drop of the sauce fall to the - Read more ...
  2. I used coconut oil instead of margarine. They came out great! Next time I make them I'll choose another sweetener rather than refined sugar.
  3. I have been making these cookies for decades. After reading comments I just want to add that the boiling time is key to these. If you don't boil it long enough they are gooey and/or grainy and if too long, they are dry and crumbly. Practice makes perfect :)
  4. I added an extra cup of coconut for these and used butter instead of margarine... Turned out just like Mom's! Without the extra coconut these would have been too runny, I think. Also, a tip... It's VITAL that you let the butter, sugar & coconut cook together until totally smooth. If you rush it, your - Read more ...
  5. I made this recipe today and I am eating a cookie as I write this review. I made 3 tiny changes only and the end result is excellent. I used unsalted butter instead of margarine. I added about a 1/4 tsp of salt and 1 tbsp. of golden syrup as I read another recipe that - Read more ...
  6. I have the exact same recipe (amounts and product) at home; only difference is that you should boil the milk/butter/sugar mixture (I add the cocoa after, but that's preference and I use butter instead of margarine) for 4-5 minutes. You need to move SUPER quickly when dropping these on wax paper, as the mixture will - Read more ...
  7. I don't understand how people can have such different results from the same recipe! I followed the recipe exactly and even went back and checked proportions and directions. These turned out extremely dry for me and I had a hard time getting them to hold their shape without crumbling and falling apart. I like that - Read more ...
  8. These taste GREAT.. I especially like that they don't have peanut butter and I LOOOOVE the coconut. But they came out a tad bit too gooey. You almost have to keep them in the freezer to eat them. I think maybe if you throw in a handful of chocolate chips or maybe some almond bark - Read more ...
  9. I've been making these for years and they are delish! My family's favorite variation that I make quite often is I add 1 cup peanut butter to the butter/sugar mixture in the saucepan. Either way these are excellent, chewy and chocolately, definitely need to be kept cold to keep them from getting too soft. I - Read more ...

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