Chocolate coconut oatmeal no-bake cookies are the perfect treat you can enjoy still warm! Everyone will love these and they fit many diets.
My Mom and Grandma have been making these cookies forever! They are super easy to make - so easy, in fact, that a certain Grandma I know might have told me, "they're bad." Why, I asked? "Because you know how easy they are to make that you end up cooking them and eating them out of the pan with a spoon."
I love that woman. I also know where I get my sweet tooth from.
I definitely love chocolate and will reach for that over many other treats. Mama has her stash from the store, too. But if you just can't get enough of the combo, I highly recommend mixing up Coconut Chocolate Truffles as well! We've even done up Chocolate Sourdough Bread because we can't get enough of the taste. And if you really just aren't a chocolate person, don't fret - another childhood recipe I still make is Peach Whip.
Key Ingredients
Butter - Salted or unsalted, doesn't matter.
Sugar - It's not a treat without sugar! We generally use organic cane sugar when we need to, but you can sub honey as well.
Milk - Helps hold things together.
Cacao - Adding a superfood just makes you think the treat is that much better!
Oats - I like to use rolled oats because then you only need to buy one kind.
Coconut - Unsweetened, either chunks, flakes, shredded, whatever you find.
How to Make Saucepan Kisses
***See recipe card below for precise measurements and instructions.***
Step 1: Bring the butter, sugar, and milk to a boil.
Step 2: Remove from the heat and add remaining ingredients.
Step 3: Stir well to ensure everything is coated.
Step 4: Make your cookies to desired size and let sit.
FAQs
Yes, this recipe is so adaptable and still will work out and set correctly. Instead of butter, you can use olive oil or coconut oil, or even vegan buttery sticks. I love that I can easily make this fit a variety of diets - just make sure and label well if you aren't serving immediately, so you know what you did. The milk can also be any type of non-dairy milk, just watch out for added sugars.
These also work with quick oats, and I know a lot of traditional recipes call for those. However, there's really no need - the regular oats will soften up just fine, and I honestly prefer the "chew" they have to them. Plus this way you only need to have rolled oats on hand, and you can blitz them in the blender if you really need quick oats for a recipe.
Especially in summer or if you have a warm kitchen, you'll need to keep these in the fridge. They have a tendency to soften up quite a bit and will stick together. This is especially important if you use coconut oil in place of butter, as that has a lower melting point. And yes, you can absolutely freeze these for later!
Photos by Megan Hampton
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Chocolate Coconut Oatmeal No-Bake Cookies
Ingredients
- 2 cups organic cane sugar or 1 cup honey
- ½ cup milk cow, goat, coconut, or almond
- ½ cup butter coconut oil or olive oil
- ½ teaspoon sea salt if using an unsalted butter or oil add another ¼ teaspoon
- 1 teaspoon vanilla
- 3 cup old fashioned rolled oats
- ½ cup raw cacao or unsweetened cocoa powder
- 1 cup unsweetened coconut you can use those huge flakes or just regular size
Instructions
- Bring the sugar, milk, butter and sea salt to a boil for 5 minutes stirring a few times.
- Remove from heat and add remaining ingredients.
- Using a 1 or 2 tablespoon portion scoop, scoop out onto a parchment, wax paper or butcher paper lined baking sheet or tray. Alternatively, use two teaspoons to scoop and scrape off.
Notes
- This recipe is super forgiving and you can swap out the butter and milk to be dairy-free.
Tam
These are one of my favorites! My mother-in-law would always make them at Christmas! So good!
Mariah Babcock
Now I want these!
Emily
My fav! We called them “mudpies.” Excited to try them with honey instead of sugar!
Leesif
These don’t have peanut butter! I rarely make them any more since my husband hates peanut butter. I’m excited to try these out
Leesif
I made them! I left out the coconut and used a 7 grain rolled oatmeal mix. I think I’ll add the the grain in the beginning (maybe a little more milk?) so it’s softer. The grain is pretty hard. I definitely will make these again, just with a few tweaks
Cathy
Most in the Maritimes call these Spider cookies, with the long shredded coconut, they resemble spiders! Love them, my mom made them for after school snack.
Jordan Knox
These turned out super dry and crumbly. I was able to salvage them adding some extra butter and milk. Good taste though.
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I've been making this recipe for about 45 years (did I really just type that?!) and it always turns out moist and more-ish. You could try making it with quick oats, which is how I used to make it. Now I tend to make it 1/2 old fashioned half quick.
pamela
Yummy! I usually make the recipe that has PNB, but I think I will make these from now on! We really liked the flavor and chewiness of the coconut.
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These really are delicious!
Elana Rogers
I made these but the butter sugar and milk mixture started to burn on me before the five minutes was up and then when I added the oats etc the mixture was too dry and nothing clumped. 🙁 It turned into a kind of dry granola. Tasty granola though. Will try again. I think maybe it was my weird electric stove or maybe my saucepan was too big and it evaporated too fast?
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Definitely gently boiling is the key. I’ve been making this recipe for over 45 years (eek!) and now that I make it plantbased I’ve shortened the boiling time. A large saucepan would also make the difference in boiling it off too much.
Elana Rogers
That's very helpful, thank you!