No Bake Cookies With Coconut Food

NO BAKE CHOCOLATE COOKIES

Steps:

• Bring first 4 ingredients to a boil.
• Cook for 1 minute.
• Remove from heat.
• Add remaining ingredients.
• Mix well and drop by teaspoon onto wax paper.
• Let cool.
• Note: After I have let them cool, I put them in the fridge.
• They seem to harden better, plus they taste good that way.

NO BAKE CHOCOLATE COOKIE: CHOCOLATE COCONUT COOKIES

Steps:

• Combine all the ingredients except the coconut and stir well. Chill the mixture for 1 to 24 hours. Form the chilled mixture into tiny balls and then roll the balls in the coconut.
• Refrigerate the cookies until ready to serve them. Makes about 3 dozen cookies, obviously depending on how large you make the balls.

NO-BAKE FUDGY COCONUT COOKIES

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.

NO-BAKE COCONUT COOKIES RECIPE

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a large bowl, mix the oats and coconut flakes well and set aside.
• In a medium pot over low heat, combine the coconut oil, almond butter and cocoa, stirring continuously until the mixture is mixed evenly.
• Remove from heat and add in the vanilla extract, stirring until well combined.
• Add in the oats and coconut flakes (and flax if desired), stirring continuously until mixture becomes thick.
• Drop heaping tablespoons of the mixture onto the cookie sheets.
• Place the cookie sheets in the freezer for at least 20 minutes, or until you're ready to serve.
• Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer.

NO-BAKE CHOCOLATE COCONUT SNOWBALLS RECIPE

Steps:

• Place the oats and 1 cup of shredded coconut in a large bowl. Set aside.
• Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking.
• Remove butter mixture from heat, stir in the vanilla extract, then pour over the oats-coconut mixture. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2 to 3 days.
• Meanwhile, pulse the remaining coconut in a food processor to break it down.
• Line 2 baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
• Using a 1-tablespoon cookie scoop (or simply a spoon), roll into 1 tablespoon balls. The mixture may get a little sticky but just form it into a ball.
• Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30 to 60 minutes to "set."
• Serve and enjoy.

HEALTHY NO BAKE COOKIES WITH COCONUT OIL

Steps:

• In a large bowl, stir together the coconut, turmeric and sea salt.
• In a medium, microwave-safe bowl, combine 2 Tbsp of the almond butter, along with the coconut oil and microwave until smooth and melted. Whisk together.
• Pour the oil mixture, along with the honey onto the coconut flakes and mix well, it will be quite moist.
• Microwave the additional Tbsp of almond butter until it JUST begins to melt - you want it to still be thick and not liquid - only 5-10 seconds or so. Stir it into the coconut flakes until well mixed and the flakes begin to stick together. Stir in the chocolate chips.
• Scrape the sides of the bowl down so the mixture is all packed together at the bottom of the bowl and refrigerate until the coconut oil begins to firm up, about 15-20 minutes.
• Once firm, TIGHTLY pack the coconut flakes into a cookie scoop (or 1 Tbsp measure) and place on a parchment paper lined baking sheet. Refrigerate for at least 1 hour, or until firm.
• Drizzle with additional chocolate, if desired, and DEVOUR!

SINGLE SERVE KETO NO BAKE COOKIE (PALEO, VEGAN)

Steps:

• In a large mixing bowl, combine the flours, sweetener of choice, cinnamon and mix well.
• Add in the almond butter of choice and ketp maple syrup and mix until a thick, crumbly mixture remains. Add your mix ins of choice. Using a tablespoon at a time, at your milk of choice until a thick batter remains.
• Using your hands, form into a large ball and press firmly onto a lined plate. Eat as it is or refrigerate for 20-30 minutes for a firm cookie.

COCONUT NO BAKE KETO COOKIES

Steps:

• Stir together all ingredients until well blended.
• Drop by tablespoon sized mounds onto parchment paper lined sheets.
• Refrigerate until firm.
• Store covered in the refrigerator or freezer.

NO BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a 9x13 sheet pan or baking dish with parchment paper. Set aside.
• Add chocolate chips and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
• Stir in oats and coconut flakes until well combined.
• Use a spoon or small cookie scoop to drop spoonfuls on the parchment paper so they're not touching. They won't spread so they don't need much room. Top with a sprinkle of extra coconut flakes (optional). Allow cookies to firm up either in either the refrigerator or freezer following instructions/times below.
• To firm in the refrigerator: Place cookies in the refrigerator a minimum of 30 minutes, until cookies are firm but not hard.
• To firm in the freezer: Place cookies in the freezer for 10 minutes, until cookies are firm but not hard. (Watch the time because they'll get hard and require thawing if you go too long.)

NO BAKE CHOCOLATE COOKIES

Steps:

• in a lge saucepan bring sugar, milk and butter to a boil, stirring.
• remove from heat and stir in remaining ingredients.
• drop by spoonfuls onto wax paper.
• let it stand about 1 hour.

CLASSIC NO-BAKE COOKIES WITH COCONUT

Steps:

• Bring sugar, milk, butter, and cocoa to a boil in a large saucepan. Let boil until all sugar crystals on the sides of the pan are dissolved, about 2 minutes.
• Remove from heat and stir in peanut butter and vanilla extract. Stir in oats and coconut until evenly distributed. Quickly spoon tablespoonfuls of dough onto sheets of waxed paper and allow cookies to set up, about 20 minutes.

NO-BAKE COCONUT COOKIES (COCONUT DELIGHTS) (SUGAR, DAIRY, EGG, AND GRAIN FREE)

Steps:

• Put all ingredients in a food processor or blender.
• Combine until the mixture is blended and sticks together. (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high. You will likely end up with Coconut Butter. While it will be delicious, it won't be these no-bake cookies :-)!)
• Remove the mixture from the blender / food processor and form into desired shape. I really like the cute little shapes I was able to make with this little cookie scoop. I had a little trouble with the "balls" falling apart but just gently press them back into the desired shape.
• Decorate with shredded coconut, cocoa or carob powder, crushed nuts, or melted chocolate (I used my Homemade Chocolate or Carob Chips piped from a plastic baggie with a tiny hole cut in the corner) as desired. Or leave them plain. They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
• Leave to firm up on a plate. They will firm up at room temperature.
• You really don't need to store these in the fridge but I think they taste a tad bit better cold.

KETO COCONUT COOKIES

Steps:

• Line a large plate or baking tray with parchment paper and set aside.
• In a large mixing bowl or high-speed blender, add all your ingredients and mix well, until a moist dough remains.
• Using your hands or a cookie scoop, form small balls of dough and place on the lined plate or tray. Press each ball into a cookie shape. Freeze for 15 minutes, until firm.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• In a medium saucepan, combine the sugar, butter, cocoa, and milk. Bring to a slow boil, and simmer until the sugar has dissolved. Stir in the peanut butter and remove from heat. Stir in the coconut and oats. The mixture should be thick.
• Line a cookie sheet with parchment paper. Use a cookie scoop to drop heaping spoonfuls on the parchment. Allow the cookies to firm up at room temperature, about an hour.

KETO NO-BAKE COOKIES (QUICK, EASY & LOW CARB)

Steps:

• In a microwave safe bowl, melt the butter.
• Stir in the peanut butter and cocoa powder until smooth.
• Add the shredded coconut and stevia; mix well.
• Scoop 1 tbsp size spoonfuls onto a small parchment lined sheet pan, or any dish that will fit in your freezer such as a cutting board or even plate.
• Freeze for 15 minutes.
• Cut and separate the parchment paper while keeping the cookies in place, so that each cookie still has a piece of paper underneath (this keeps them from sticking together). Store in a sealed container or bag in your fridge. Enjoy!

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Gather the ingredients.
• Line 3 large baking sheets with waxed paper or parchment paper. Set aside.
• In a large saucepan, combine the sugar, butter, milk, cocoa powder, and salt.
• Bring to a boil over medium heat, stirring constantly. Continue to boil for 3 minutes.
• Remove the pan from the heat. Stir in the oats and coconut.
• Drop by slightly rounded tablespoonfuls on to the prepared baking sheets (about 12 per sheet). Press down lightly to form a cookie shape. The cookies will harden at room temperature after about 30 minutes, or they can be placed in the refrigerator for 10 minutes to firm.

NO-BAKE COCONUT BARS

Steps:

• Combine all ingredients in a food processor. (Mixing by hand will still taste good, but the bars will crumble.) Squish into any small container--I used a 7x5--and refrigerate for an hour before trying to cut. Or freeze for 15 minutes. Can be stored in the fridge or freezer, for at least a few weeks.View Nutrition Facts

NO BAKE COOKIES WITH COCONUT

Steps:

• Get all your ingredients out and ready to go. This goes kind of quickly!
• Size a sheet of parchment paper or wax paper over a cookie sheet.
• With a food processor or handheld pulser, process the oats with a few good pluses. This makes the oats easier to chew and digest. If you like the oats whole, skip this step.
• In a saucepan, turn heat to medium and add the coconut oil.
• Slowly add the maple syrup, honey, coconut milk, and peanut butter. Using a whisk, stir the mixture.
• Add the peanut butter and continue to whisk. Then add the cocoa. Keep whisking!
• Bring to a slow boil for 3 minutes, then remove from heat.
• Stir in the oats.
• Add the shredded coconut.
• Using a spoon, scoop mixture onto the cookie sheet to desired size, cover with plastic wrap and put in the refrigerator.
• After at least 60 minutes, remove and put cookies in a baggie for storage in the frig. Or, simply enjoy your amazing no-bake cookies!