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No Bake Coconut Cookies

No bake coconut cookies come together on the stovetop, then set into chewy, coconut-filled treats without turning on the oven. A quick boil helps the oats and sweetened coconut bind into cookies that cool firm on a parchment-lined baking sheet.
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Prep Time 10 minutes
Cook Time 1 minute
Cooling time 45 minutes
Total Time 56 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 2 cups granulated sugar
  • 0.5 cup whole milk
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 cups quick-cooking oats
  • 2 cups sweetened shredded coconut

Equipment

  • 1 large baking sheet

Method
 

  1. Line a large baking sheet with parchment paper and set it aside.
  2. Combine the butter, sugar, milk, and salt in a medium saucepan over medium heat, stirring until the butter melts and the sugar dissolves.
  3. Bring the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly.
  4. Remove the pan from the heat.
  5. Stir in the vanilla, oats, and coconut until evenly coated.
  6. Drop the mixture by rounded tablespoons onto the prepared baking sheet.
  7. Let the cookies cool at room temperature until firm, about 30 to 45 minutes.

Notes

For evenly set cookies, measure the mixture by rounded tablespoons and let each cookie cool until firm. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter and an unsweetened plant milk.