These No Bake Coconut Cookies are the kind of treat you make when you want something sweet and homemade — without turning on the oven. They’re soft, chewy, chocolatey, and packed with coconut flavor. I first made these on one of those busy summer afternoons when it was way too hot to bake but everyone in the house was craving dessert. I had oats, cocoa powder, and shredded coconut — the essentials for a no-bake miracle. Ten minutes later, we had a batch of fudgy, coconut-loaded cookies cooling on the counter, and not a single one lasted past dinner.
Now these cookies sit right alongside my Chocolate Peanut Butter No Bake Cookies and Caramel Coconut Macaroon Thumbprints as one of our go-to treats for quick dessert cravings.
They’re rich, perfectly sweet, and totally foolproof — even kids can make them!
No Bake Coconut Cookies
Ingredients
Equipment
Method
- In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Boil for one full minute.
- Remove from heat and stir in vanilla extract and salt. Add oats and shredded coconut, stirring until fully combined.
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon to form cookie shapes.
- Let cookies cool at room temperature for 30 minutes or place them in the fridge for quicker setting.
- Once set, store in an airtight container and enjoy anytime!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love No Bake Coconut Cookies
These cookies hit that sweet spot between a candy and a cookie — fudgy like brownies, chewy from the coconut, and finished with that perfect hint of vanilla. The best part? You don’t need an oven, mixer, or any fancy ingredients.
If you love quick sweets like my No Bake Chocolate Oat Bars or tropical flavors like Hawaiian Pineapple Coconut Thumbprint Cookies, these cookies are the best of both worlds — chocolate and coconut heaven.
Ingredients You’ll Need
For the Cookies:
- ½ cup butter
- 2 cups sugar
- ½ cup milk
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups quick oats
- 1 cup sweetened shredded coconut
- Pinch of salt
Optional Add-ins:
- ½ cup chopped nuts (pecans, almonds, or walnuts)
- 2 tablespoons peanut butter for a creamy twist
If you’re a fan of pantry-friendly recipes that feel indulgent, this one belongs right next to my Soft Butter Pecan Cookies — both are rich, cozy, and made with everyday ingredients.
How to Make No Bake Coconut Cookies
Step 1: Prepare the Base
In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Boil for one full minute.
Step 2: Mix and Stir
Remove from heat and stir in vanilla extract and salt. Add oats and shredded coconut, stirring until the mixture is fully combined and coated in chocolatey goodness.
Step 3: Scoop and Shape
Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon to form cookies.
Step 4: Let Them Set
Allow the cookies to cool at room temperature for 30 minutes or place them in the fridge for faster setting.
Step 5: Enjoy!
Once firm, store in an airtight container or enjoy straight off the tray.
These cookies are a quick, no-stress version of my Coconut Macaroon Bites — all the coconut flavor, none of the baking.
Tips for Perfect No Bake Coconut Cookies
- Boil for one minute only: Too short and they’ll be sticky; too long and they’ll crumble.
- Use quick oats: They mix evenly and set up perfectly.
- Add peanut butter: Makes them creamier and extra rich.
- Chill for clean shape: A short chill in the fridge keeps them neat and chewy.
These small tips are exactly what make my No Bake Chocolate Fudge Bars turn out perfect every time too.
How to Store and Freeze
Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
Refrigeration: Store in the fridge for up to a week if you prefer them extra firm.
Freezing: Freeze in a single layer for up to 3 months. Thaw before serving.
If you love freezer-friendly desserts, my No Bake Oreo Cheesecake Cups follow the same chill-and-serve magic — minimal effort, maximum flavor.
Flavor Variations
- Chocolate Almond Coconut: Add a few drops of almond extract and slivered almonds.
- Mocha Coconut: Mix in a teaspoon of instant espresso for a coffee kick.
- Tropical Paradise: Replace half the oats with crushed graham crackers and add a handful of dried pineapple bits.
- White Chocolate Drizzle: Top cooled cookies with melted white chocolate for a bakery-style finish.
Just like my Coconut Lime Bars, these cookies can go from simple to tropical in a heartbeat — all with a few easy swaps.
Frequently Asked Questions
1. Can I use old-fashioned oats?
Yes, but the cookies will be a bit chunkier and take longer to set.
2. Can I make them dairy-free?
Absolutely — use coconut oil or vegan butter and almond or oat milk.
3. Why are my cookies sticky?
You likely didn’t boil the mixture long enough. Make sure it bubbles for one full minute.
4. Can I add peanut butter?
Yes, and it makes them even more fudgy and delicious.
The Final Bite
These No Bake Coconut Cookies are the ultimate quick-fix dessert — chocolatey, chewy, and loaded with coconut flavor. They take just 10 minutes to make and satisfy any sweet craving without heating up the kitchen.
Serve them alongside your other tropical favorites like Coconut Cream Pie Bars or Banana Bread Muffin Cookies for an easy dessert spread everyone will love.