Recipe By Mama Corsilli
Rating
Published Jun 19th
Prep 15m Cook 5m Additional - Ready In 20m
Servings 15 cookies Calories 228.2

No fuss, no bake, coconut, oatmeal, and chocolate cookies! One of our Christmas favorites! You can also freeze these! Enjoy!

Recipe Ingredients

  • 2 cups quick-cooking oats
  • 1 cup shredded coconut
  • ¼ cup unsweetened cocoa powder
  • 2 cups white sugar
  • ½ cup butter
  • ½ cup milk

Cooking Directions

  1. 1 Mix oats, coconut, and cocoa powder together in a bowl.
  2. 2 Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
  3. 3 Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

Nutrition Facts

  • Calories 228.2
  • Carbohydrate 37.7 g
  • Cholesterol 16.9 mg
  • Fat 8.6 g
  • Fiber 2.1 g
  • Protein 2.2 g
  • Saturated Fat 5.5 g
  • Sodium 61.9 mg
  • Sugar 29 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. This recipe is almost identical to the one given to me by a co-worker many years ago, except she used 3 cups of oatmeal. It helps to bring the mixture to a boil, and boil hard for 2 minutes without stirring. They set up perfect every time. I used a 1" cookie scoop and got - Read more ...
  2. The amount of ingredients is not the problem here. As one person stated the milk/sugar/butter mixture needs to come to a rolling boil and stay that way for at least 2 minutes I boil it for 3 minutes. If they are made this way they need no refridgeration and are fudgy and delicious without being - Read more ...
  3. My recipe I used for years is exactly the same but calls for 3 cups of rolled oats
  4. I agree with some of the above reviews that it seems to have a bit too much liquid also it's a bit too sweet for my taste. So I think that adding a bit extra of oats should take care of both of those things.
  5. This was quite yummy! I substituted light coconut milk for regular milk reduced the sugar by half used unsweetened coconut flakes instead of shredded coconut added extra oatmeal to make it more solid and added cardamon ground ginger cinnamon and nutmeg to taste. Very coconutty and delicious!
  6. this recipe brought back a lot of memories. My mom and I used to make them so often. I always added a bit more coconut. We boiled the milk butter and sugar for 2 minutes. Let it come to a good rolling boil. We stop making them like cookies and just put them in a - Read more ...
  7. This recipe needs to be revised. There was way too much liquid to "drop" them onto a cookie sheet. They kinda spread out instead of holding their shape. Needs more oatmeal/coconut or less butter/milk. They should also be cooled to room temperature and then refrigerated until ready to serve.
  8. we used 1.5 cups of chocolate chips instead of cocoa, turned out great!! with a much more chocolate taste!!
  9. Had a pretty good flavor but there was too much liquid. I added 1/2 cup extra coconut and 1/3 cup extra oats. After that it was good enough consistency to spoon onto the wax paper. Also I would refrigerate these rather than depend on them to cool enough to serve at room temperature.
RedCipes