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No-Bake Coconut Cookies

no-bake coconut cookies - featured image
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These no-bake coconut cookies are chewy, sweet, and irresistibly easy—made with pantry staples and ready in under 20 minutes. Perfect for quick homemade treats without turning on the oven.

Ingredients

Scale
  • 3 cups unsweetened shredded coconut (240g)
  • 1 can (14 oz) sweetened condensed milk (396g)
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 teaspoon salt (1g)
  • Optional: 1/2 cup mini chocolate chips (85g)
  • Optional: 1/3 cup chopped nuts, such as almonds or pecans (40g)
  • Optional: 1/4 cup chopped dried fruit, such as cherries, cranberries, or apricots (35g)
  • Optional: 2 tablespoons cocoa powder (10g)
  • Optional: 1 tablespoon milk or coconut milk (if mixture is too dry)
  • Optional: Extra shredded coconut for dusting

Instructions

  1. Line a sheet pan or plate with wax paper or parchment paper. Set aside.
  2. In a large mixing bowl, add unsweetened shredded coconut. If using cocoa powder, nuts, or dried fruit, add those now. Stir to combine.
  3. Pour in the sweetened condensed milk, vanilla extract, and salt. Stir everything together using a rubber spatula or wooden spoon. If adding chocolate chips, fold them in gently at the end.
  4. Check the texture: The mixture should be thick, sticky, and hold its shape when pressed together. If too dry, add 1 tablespoon milk or coconut milk. If too wet, add 2 tablespoons more coconut.
  5. Using a cookie scoop or tablespoon, scoop out heaping spoonfuls of the mixture. Roll gently between your palms to form balls, then flatten slightly into cookie shapes (about 1-inch thick). Place each cookie on the prepared tray.
  6. Allow cookies to sit at room temperature for 20-30 minutes, or chill in the fridge for 10 minutes to set.
  7. Optional: Melt 1/4 cup chocolate chips in the microwave (20-second bursts, stirring in between). Drizzle over the cookies using a fork or spoon. Let chocolate set.
  8. When cookies are firm enough to pick up, transfer to a serving plate. Enjoy fresh or chilled.

Notes

For best results, use full-fat sweetened condensed milk. If using sweetened coconut, reduce the condensed milk slightly. To make vegan, use coconut condensed milk and dairy-free chocolate chips. Store cookies in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. Let cookies sit at room temperature for 5 minutes before serving for best texture.

Nutrition

Keywords: no-bake, coconut cookies, easy dessert, quick cookies, gluten-free, vegan option, chocolate, party treats, homemade cookies, kid-friendly

Find it online: https://hungermind.com/no-bake-coconut-cookies-recipe-easy-quick-homemade-treats/