Prep 15 mins
Cook 0 mins
THESE are the no-bakes of the seventies, baby! Chocolate-Oatmeal-Coconut perfection...YUMMMM!
- 2 cups white sugar or 2 cups turbinado sugar, if you are veggie
- 1⁄2 cup unsweetened cocoa
- 1⁄2 cup butter (I use a lite, no TFA margarine, and it works great!) or 1⁄2 cup margarine (I use a lite, no TFA margarine, and it works great!)
- 1⁄2 cup canned milk (or whatever you have)
- 1 teaspoon vanilla extract
- 2 1⁄2 cups quick-cooking oats
- 1 1⁄2 cups coconut flakes
- Lay out a 3 foot long piece of wax paper.
- In a sauce pan, mix sugar and cocoa until ALL lumps are broken up and evenly mixed.
- Turn the pan on MEDIUM (5) and add butter and milk, stirring the mixture and scraping the bottom of the pan CONSTANTLY.
- *If using turbinado, heat over medium-low heat (3) until all granules are dissolved, then turn up to medium heat (5).
- Boil for 90 seconds. No more -- One Mississippi style.
- Remove from heat, add oats and coconut and MIX WELL!
- Scoop out heaping Tablespoons and plop onto waxed paper. Tap down pan to settle.
- 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!
- Store in a ziplock baggie or cookie jar. Unlike most cookies, DO NOT store with a heel of bread, it will ruin the texture!
Yummy, Yummy in my tummy! Loved the coconut!
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!
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!