These Chocolate Coconut Drop Cookies have been a classic for years. Moist, chewy, and a rich chocolate flavour that is hard to resist.
A super easy coconut and chocolate dessert. Mix, drop, and allow to set. No baking time is required.
Chocolate oatmeal drop cookies never go out of style. Loved by kids and adults.
Coconut snowballs are always a hit on the holiday dessert tray. You will want to make these no-bake chocolate coconut nests for Easter too.
We all need some really easy dessert ideas. This cookie recipe is just what you need when you don’t feel like heating up the kitchen. They always turn out perfectly and don’t last long in my house.
When the grandkids are here for a sleepover, they love making these No-Bake Peanut Butter Oatmeal Cookies.
RECIPE and INSTRUCTIONS for these no-bake chocolate macaroons can be found at the bottom of this post.
A coconut macaroon recipe that does not use condensed milk or peanut butter.
This Dark Chocolate Coconut Cookie Recipe Needs:
- Shredded coconut
- Large flake oatmeal
- Unsalted butter
- Black cocoa powder
- Chocolate extract
Yes, you can substitute ingredients, I have some great suggestions listed below.
No-Bake Chocolate Coconut Drop Cookies Are So Easy To Make
I kid you not, this is the easiest cookie recipe in the world. Great for kids to help with. If you love Bounty chocolate bars, this chewy chocolate coconut treat is going to be right up your alley.
- I find it easiest to measure all my ingredients and have them ready.
- Place the oatmeal and coconut in a bowl and set aside.
- Melt the butter in a large pot.
- Add the sugar, milk and cocoa powder.
- Bring to a boil and cook (see recipe card for full instructions).
- Add the oatmeal, coconut and chocolate oil.
- Scoop mounds onto a baking sheet.
- Allow to set. Putting them in the fridge will make them set faster.
Cocoa Powder – I used (affiliate) black cocoa powder in this recipe. I love dark chocolate, and this cocoa powder produces a nice dark colour. You can also use regular Dutch cocoa powder.
Coconut – Sweetened shredded coconut works best in this drop cookie recipe. Flaked coconut is a great alternative. You can also use unsweetened coconut if you are looking for a less sweet cookie.
Oatmeal – Large flake or regular oatmeal works best. Instant oatmeal or steel-cut oats will not work.
Butter – Can be replaced with coconut oil.
Milk – Both dairy and non-dairy milk works here. Coconut milk (the kind found in cartons) would be a delicious choice.
Chocolate Flavouring – I used (affiliate) Lorann Chocolate Flavouring, but you can certainly replace it with vanilla or even coconut extract.
Silicone Mat – Makes for easy lifting of the cookies when they have set. You can also use parchment paper.
Cookie Scoop – Perfectly portion your coconut mounds with a cookie or small ice-cream scoop. Mine is about 2 inches wide. You can drop these by using a tablespoon. You can make these as big or small as you like.
Frequently Asked Questions
Place in an airtight container or Ziploc bag. They will last for 1 week at room temperature, 2 weeks in the fridge, and they can also be frozen for several months.
No-bake cookies are more of a candy. Oatmeal is stirred into a boiled liquid. If you overcook the liquid, the cookies may turn out dry.
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Still looking for more ways to enjoy coconut in recipes? Give these a try:
- Soft Chewy Granola Bars
- Triple Berry Coconut Smoothie
- Chewy Chocolate Chip Oatmeal Cookies
- Coconut Lemon Donuts
Be sure to check out all my cookie recipes.
Chocolate Coconut Drop Cookies
- 3 cups large flake oatmeal
- 1 cup sweetend shredded coconut
- ½ cup milk
- ½ cup unsalted butter
- 1½ cups granulated sugar
- ⅓ cup black cocoa powder
- ¼ teaspoon chocolate oil
- ⅛ teaspoon salt
- Measure out all the ingredients and have them ready.
- In a medium pot, melt the butter.
- Add the sugar, milk, salt and cocoa powder.
- Bring to a boil, and continue to cook for about 4-5 minutes, stirring often.
- Remove from heat and add the chocolate flavouring, oatmeal and coconut.
- Mix well to combine, and allow to sit for about 5 minutes so the ingredients begin to stick together.
- Line a baking sheet with parchment paper or a silicone mat.
- Using a cookie scoop (small ice cream scoop) drop mounds of coconut oat mixture.
- Allow to cool and set for 30-60 minutes in the fridge.