Dark Chocolate Coconut No-Bake Cookies – a delicious recipe with Butter, Dutch, Sugar, Salt, Milk, Peanut Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a medium saucepan, over medium heat, melt together the butter, cocoa, sugar, salt and milk. Stir and cook until the mixture comes to a boil and then let boil for 1 minute.", "Remove from the heat and stir in the peanut butter and vanilla until smooth, and then stir in the oats and coconut.", "Scoop onto parchment-lined baking sheets and press 3 peanut butter m&m eggs (or any other small egg-shaped candy coated Easter candy!) into the top to make it look like a little nest!", "Place in the fridge to set for a few hours and then transfer to a Tupperware container if you are not going to serve them right away. Store in the fridge!", "Note: Of course you can make these year-round without the ""nests"" part. I just love this look for the holidays!"]
734
kcal
Calories
46
g
Fat
69
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cups Butter, 1/2 cups Dutch Processed Cocoa Powder, 1-1/2 cup Sugar, 1 pinch Salt, and more.
Yes, Dark Chocolate Coconut No-Bake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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