NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- 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 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
DARK CHOCOLATE NO BAKE COOKIES
These cookies are an old childhood favorite. I changed the ingredients over the years and use Hershey's special dark cocoa and madagascar bourbon vanilla. I also eliminated the nuts (do to a nut allergy in our house) and I use 1% milk. Neither 1% or fat free milk interfere with the texture of these awesome cookies!
Provided by eshno
Categories Drop Cookies
Time 15m
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- Mix sugar, butter, dark chocolate cocoa and milk in a saucepan. Bring to a boil quickly. Reduce heat to medium and continue to boil until a small amout of the mix dropped in cold water forms a soft ball, about 3-4 minutes. Remove from heat, stir in vanilla and oatmeal. Spoon onto waxed paper and let cool until hardend.
Nutrition Facts : Calories 144.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 10.4, Sodium 3.5, Carbohydrate 24.7, Fiber 1.6, Sugar 17.1, Protein 2.2
NO-BAKE CHOCOLATE CLUSTERS
These little cookies are a bunch of good things all at once: crunchy and chewy, sweet and salty, craggy and never neat, or ever the same, which is just as they should be. The must-have ingredients are melted chocolate, either dark or white (or both), and cornflakes. The coconut is optional, and the cranberries are up for grabs - you can swap them for raisins or small bits of other dried fruit. Since these require nothing but melting and stirring, and because the ingredients are so basic, these can be a spur-of-the-moment cookie, a boon when there's often not enough time.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 20m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper or a baking mat or with 40 mini-muffin liners.
- If you're using white chocolate, use 6 tablespoons/85 grams butter. For semisweet chocolate, use 8 tablespoons/113 grams butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring almost constantly, until smooth. (Alternatively, you can stir in a heatproof bowl set over simmering water or in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
- Meanwhile, toss the cornflakes, cranberries and coconut, if using, in a large bowl. Pour over the melted chocolate and gently stir in with a flexible spatula. Some of the cereal will break - it's inevitable - but keep working until you've coated all of the flakes.
- Use a medium cookie scoop or two spoons to shape sweets either on the lined baking sheet or in the paper liners. Gently press the mixture into the scoop or a spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the sheet or into the liners. Finish with salt and sprinkles, if using.
- Refrigerate or freeze (my preference) for about 30 minutes, or until set, before serving. To keep, cover and refrigerate for up to a week or freeze for up to a month. These are good straight from the fridge or just a few minutes out of the freezer.
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