No-Bake Oatmeal Cookies with Cocoa and Coconut

Introduction

These no-bake cookies use a double boiler, cocoa, oatmeal, and coconut to make a dense, chewy cookie that sets on the pan instead of in the oven. The stovetop work is brief, so they fit when you want a quick batch for snacks, lunchboxes, or a make-ahead sweet.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 20

Ingredients

• 2 cups (480 g) white sugar
• ½ cup (120 g) margarine or butter
• 1 cup (240 ml) milk
• 1 teaspoon (5 ml) vanilla
• ½ cup (60 g) cocoa
• 3 cups (300 g) oatmeal
• 1 cup (75 g) coconut

Instructions

1. Place the bottom half of a double boiler on the stove to heat.
2. Place a large metal mixing bowl on top of the boiler. Melt the margarine/butter in this bowl.
3. Add the white sugar, and whisk until dissolved.
4. Whisk in the milk.
5. Whisk in the cocoa, breaking up lumps first.
6. Remove from heat, take to preparation area.
7. Using a rubber spatula, thoroughly mix in coconut and oatmeal. There should be no dry sections.
8. Portion onto pan and let set.

Variations

• Use butter instead of margarine if you want a slightly firmer set and a richer flavor.
• Use quick oatmeal for a smoother, more compact cookie; use old-fashioned oatmeal for more chew and a rougher texture.
• Use unsweetened coconut if you want the cocoa flavor to stand out more and the finished cookies to taste less sweet.
• Change the portioning step by using a tablespoon or small cookie scoop for evenly sized cookies that set at the same rate.

Tips for Success

• Whisk the white sugar until it is dissolved; if it stays grainy in the bowl, it will stay grainy in the cookies.
• Mix in the coconut and oatmeal thoroughly, scraping the bottom and sides with the rubber spatula so there are no dry pockets.
• Portion the mixture while it is still warm. Once it cools, it thickens quickly and becomes harder to shape.
• Let the cookies sit until the surface looks set and the centers feel firm when lightly touched.

Storage and Reheating

Store the cookies in an airtight container with parchment between layers. Keep them in the fridge for up to 1 week or freeze them in a freezer-safe container for up to 2 months.

These are meant to be served cool or at room temperature. If you want them slightly softer, microwave one cookie for 5 to 8 seconds, or let refrigerated cookies sit out for 10 to 15 minutes before serving.

FAQ

Do I need a double boiler for this recipe?

A double boiler helps prevent scorching while the margarine or butter melts and the sugar dissolves. If you improvise with a metal bowl over a pot, keep the water at a gentle simmer and make sure the bowl does not touch the water.

Why didn’t my cookies set properly?

The most common cause is not whisking the sugar until dissolved or leaving the mixture too loose before portioning. The mixture should look well combined with no dry sections once the coconut and oatmeal are mixed in.

Can you make these without coconut?

Yes. Replace the coconut with the same amount of oatmeal so the mixture still has enough dry ingredients to hold together and set.

What kind of oatmeal works best?

Quick oatmeal gives a more uniform texture, while old-fashioned oatmeal gives a chewier cookie with more visible oat texture. Either works as long as you mix it in thoroughly.