Coconut-Almond Chocolate No-Bake Cookies

If you like the classic chocolate no-bake cookies, these might be right up your alley. These cookies are loaded with coconut and oatmeal and held together with a mixture of fudgy, decadent chocolate and almond butter. If you prefer a stronger almond flavor, feel free to substitute almond extract in place of the vanilla extract. Yummy, chewy and rich--these cookies beg to be paired with a tall glass of ice-cold milk. Yum!

• Ready In: 20 mins
• Yields: 36 cookies

Ingredients

• 2  cups sugar
• 1⁄4 cup  baking cocoa
• 1⁄2 teaspoon salt
• 1⁄2 cup milk
• 1⁄2 cup butter, salted
• 1  tablespoon corn syrup
• 1⁄4 cup almond butter
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 2  cups quick-cooking oatmeal
• 1 1⁄2 cups unsweetened flaked coconut

Directions

1. In a large saucepan, stir together sugar, cocoa and salt. Then stir in milk.
2. Cut butter into 1 tbs. chunks and add it to the saucepan as well as the corn syrup. Place saucepan over medium-high heat, stirring occasionally until mixture reaches a slow-rolling boil. Boil for 3 minutes, stirring constantly as to avoid burning on the bottom of the pan.
3. Remove pan from heat. Stir in almond butter and vanilla until smooth.
4. Stir in oatmeal and coconut until thoroughly incorporated, and mixture begins to stiffen.
5. Immediately drop by teaspoonfuls onto waxed paper. Allow to cool for at least 1 hour to ensure cookies harden properly.
6. Store in an air-tight container and enjoy!