No Bake Chocolate and Coconut Oatmeal Cookies

Hey guys! It's been awhile since I last posted a recipe on here and (if you haven't been keeping up with our posts on social media: Facebook, Instagram and Twitter) the reason is our online shop is now up and we can now ship our macarons nationally. We've been receiving a consistent flow of macaron orders which hasn't allowed me much time for blogging and recipe sharing. I have also been busy creating new flavors for the online shop and it has been so much fun. We currently have 5 special flavors that I worked on especially for Valentine's Day and will only be available in the shop until the 6th of February, so be sure to check out our online shop and get some macs for your special someone for this coming Valentine's Day. I do miss the weekly recipe blog posts, but with the busy schedule of filling macaron orders and being a mom and wife, I've made the decision to do a recipe post once a month (or twice a month if my schedule isn't to busy) and concentrate more on the shop and my family.

Now, on to these delicious and easy no bake cookies. I love baking, but sometimes I just want something quick and simple without all the floury mess and emptying out my pantry and these cookies are it. These cookies are great for those times when I have a chocolate craving (which happens quite often) and when I'm out with the little one and she needs a snack to munch on. These cookies are soft, chewy and full of chocolatey goodness, so go grab your ingredients and let's make some cookies!

No Bake Chocolate and Coconut Oatmeal Cookies
Yield: makes 12 cookies


¼ cup unsalted butter (half a stick)
2 tablespoons unsweetened cocoa powder
2/3 cup sugar
½ cup milk
pinch of salt
½ teaspoon vanilla extract
1 teaspoon coconut extract
2 cups quick cooking oats
½ cup sweetened coconut flakes


In a small saucepan, mix butter, cocoa powder, sugar, milk, salt, vanilla extract and coconut extract over medium high heat. Bring to a boil and let it boil for one minute. Remove from heat and stir in oats and coconut flakes.

Using a 2 tablespoons sized cookie scoop, scoop mounds of the dough and drop them onto waxed paper, flattening out the tops just slightly. Let the cookies cool for 30 minutes before serving.


Storing: Store in an airtight container for up to a week.