These no-bake chocolate coconut oatmeal cookies take 5 minutes to make and are delicious! I grew up knowing them as haystacks because the coconut gives that hay-look to the cookies.
I am using a fine desiccated coconut rather than shredded or flaked coconut because I like the fine coconut more, but you can use any coconut you like.
These simple no-bake cookies were popular in the 1950’s and there’s an array of names for these yummy morsels like cow patties, boil cookies, preacher cookies and many others.
I have been making these candy-like “cookies” for 20 years now. There are a lot of variations of this recipe. In fact, I have about 5 recipes, each a little different from the next. Some use less cocoa and one kind of sugar and some have coconut or nuts. I have even adapted it and added crispy rice cereal! They’re quite versatile!
My dad enjoys these no-bake cookies with coconut – he said it tastes like his mom’s – I think that’s quite the compliment!
I make a fudgy oatmeal version of these with no coconut – you can find that recipe here!
Let’s get started!
In a bowl, combine 3 cups oats and 1 cup coconut. I am using fine desiccated coconut (simply because I prefer it) and large flake oats.
Combine 1/2 cup butter, 2 cups granulated sugar, 1/2 cup milk, 6 tbsp cocoa and 1 tsp vanilla in a large saucepan or cooking pot.
Place on medium heat and cook until it comes to a boil, stirring constantly.
The butter has finally all melted. It will take a few minutes to bring to a boil. Stir constantly so mixture does not burn. We have to cook it until it boils so the sugar is fully dissolved. It also gives it that candy-like texture.
When at a full rolling boil, boil for 1 minute, stirring constantly. This will create that candy-like texture in this cookie, much like puffed wheat squares. If you overcook it though, it’ll make the cookies crumbly.
Remove from heat and add oatmeal and coconut. Stir well.
Once mixed well, I stir for 1 minute off the heat. Then scoop onto parchment paper on a baking sheet or cooling rack. The cookie mixture will be extremely hot, so do not eat until cooled. I have burned my mouth terribly tasting it ahead of time!
Look at that fudgy deliciousness!
I scoop using a cookie scoop, but you can also use a large spoon if you like. Once scooped, let cool and set.
You will be able to tell once the cookies are set because they will no longer be glossy. These cookies are so tasty and so hard to eat just one! They are chocolaty and coconutty — perfect for any chocolate lover! I enjoy the chewiness of the oats along with the coconut and candy-like texture. Yum!
And here are the cookies — set and ready to devour! They freeze well in an airtight container. I often separate the layers with parchment.
Chocolate Coconut Oat Boil Cookies
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
6 tbsp cocoa
1 tsp vanilla
Combine altogether in a large pot. Bring to a rolling boil and boil for 1 minute.
Remove from heat and add:
3 cups oats
1 cup coconut
Stir well. Mix for 1 minute off the heat. Scoop onto parchment-lined baking sheet or cooling rack using a cookie scoop or spoon. Let cool completely. Once set, the cookies will no longer be glossy. These can be frozen or stored in an airtight container on the counter.
