Total Time
Prep 15 mins
Cook 0 mins

THESE are the no-bakes of the seventies, baby! Chocolate-Oatmeal-Coconut perfection...YUMMMM!

Ingredients Nutrition


  1. Lay out a 3 foot long piece of wax paper.
  2. In a sauce pan, mix sugar and cocoa until ALL lumps are broken up and evenly mixed.
  3. Turn the pan on MEDIUM (5) and add butter and milk, stirring the mixture and scraping the bottom of the pan CONSTANTLY.
  4. *If using turbinado, heat over medium-low heat (3) until all granules are dissolved, then turn up to medium heat (5).
  5. Boil for 90 seconds. No more -- One Mississippi style.
  6. Remove from heat, add oats and coconut and MIX WELL!
  7. Scoop out heaping Tablespoons and plop onto waxed paper. Tap down pan to settle.
  8. WAIT! Allow to cool and firm up. Lick the empty bowl if you want a taste, otherwise you'll burn the fire outta your tongue!
  9. ENJOY!
  10. Store in a ziplock baggie or cookie jar. Unlike most cookies, DO NOT store with a heel of bread, it will ruin the texture!


Most Helpful

Yummy, Yummy in my tummy! Loved the coconut!

Krista Roes October 13, 2009

Pret-ty tasty indeed! I do plan on making them with the coconut next time, but this initial use I halved the binder mixture (substituting fructose for the sugar) and used 2 cups of oats. I also didn't have vanilla so I threw in some cinnamon for a flavor boost. The ratio of liquid to oats was perfect this way, and the cinnamon lent a nice touch! Thanks....I'll use it often!

cause4chubbyhubby July 21, 2009

I didn't use coconut and should've added more oats so they turned out a bit soupy. Might've been a little heavy on the cocoa I think but it could've been my error. Besides that, I love them, can't beam 'em for a chocolate fix!

Jack Attack January 30, 2008

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