coconut
No Bake Cookie Tips + Classic Recipe
Getting the cookies to set up perfectly requires just a couple of secrets. If your no bake cookies are sticky and gooey, then they were not boiled quite long enough. On the flip side, if your no bake cookies are dry and crumbly, they were boiled a tad too long.
If your cookies come out too soft or too hard, consider adjusting the boiling time.
- Set a kitchen timer, watch the pot and allow for 3 minutes from the time your mixture starts to bubble to the moment you take it off the heat.
- Another test involves setting a bowl of cold water near the stove; after 3 minutes, drop a spoonful of the chocolate mixture into the water. If it forms a soft, pliable ball that flattens after a few minutes when you hold it in your hand, then you’ve got the temperature just right.
NO BAKE CHOCOLATE HAYSTACK COOKIES
If your cookies come out too soft or too hard, consider adjusting the boiling time.
- Set a kitchen timer, watch the pot and allow for 3 minutes from the time your mixture starts to bubble to the moment you take it off the heat.
- Another test involves setting a bowl of cold water near the stove; after 3 minutes, drop a spoonful of the chocolate mixture into the water. If it forms a soft, pliable ball that flattens after a few minutes when you hold it in your hand, then you’ve got the temperature just right.
NO BAKE CHOCOLATE HAYSTACK COOKIES
INSTRUCTIONS
1. In a saucepan over medium heat, combine sugar, cocoa, milk, butter and salt. Heat to low boil, stirring often. When a low boil is reached, cook for 1 minutes, stirring constantly.
2. Remove pan from heat and quickly mix in vanilla, oats and coconut until incorporated.
3. Drop by tablespoonfuls onto parchment-lined cookie sheet (you will need to press a bit to hold each mound together).
4. Let cool until set, about 5 minutes.
- 1-1/4 cups sugar
- 5 Tbsp cocoa
- ½ cup milk
- ½ cup unsalted butter
- 1 dash salt
- 1 tsp vanilla
- 3 cups quick oats
- 1 cup flaked sweetened coconut
1. In a saucepan over medium heat, combine sugar, cocoa, milk, butter and salt. Heat to low boil, stirring often. When a low boil is reached, cook for 1 minutes, stirring constantly.
2. Remove pan from heat and quickly mix in vanilla, oats and coconut until incorporated.
3. Drop by tablespoonfuls onto parchment-lined cookie sheet (you will need to press a bit to hold each mound together).
4. Let cool until set, about 5 minutes.
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