Recipe by Rhionon
Chocolaty, oaty, coconut fun. My kids eat them faster than I can get them out of the pot given the chance. I grew up eating these, my grandmother made them like a ritual, my husbands mother made them... Apparently the recipe came originally from a school penny sale cookbook...
Top Review by Chef Mommie
For those who love and remember the good ole no-bakes made with peanut butter but have kids allergic to peanuts, the coconut is a great substitution. I made no-bake cookies last year for Christmas handouts in remembrance of my dear ole granny. She used to always make them and we thought she was the only one who did that. Well one child had an allergic reaction and I thought I couldn't do it this year. Little did I know or even think to sub coconut for peanut butter. Thanks Rhionon!
- 1⁄2 cup butter or 1⁄2 cup hard margarine
- 1⁄2 cup milk
- 2 cups granulated sugar
- 3 cups oats (not instant)
- 1 cup shredded coconut
- 6 tablespoons cocoa, sifted if lumpy
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
Directions See How It's Made
- Combine butter, milk, and sugar in a heavy bottomed saucepan and over medium-high heat bring just to the boil.
- Remove from heat.
- Add remaining ingredients to the pot and stir until completely combined.
- Drop by heaping teaspoonfuls onto waxed paper lined cookie sheets, and allow to cool for at least one hour at room temperature.
- Store in an airtight tin at room temperature for up to week, or freeze for up to a month, defrost at room temp for several hours before serving.
- (Not that they have ever lasted that long in my house).