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.
Video
Notes
If you are looking for a less sweet cookie, you can use unsweetened shredded coconut.Regular Dutch cocoa powder can be used in place of cocoa powder.Non-dairy milk can be used in place of regular milk.Coconut oil can be used in place of the butter in this recipe.Vanilla can be substituted for chocolate oil.Looking for a smaller cookie? Use a smaller scoop, or drop the mixture by spoonfuls.
Tried this recipe?Snap a photo and tag me on Instagram @homemadeandyummy