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No Bake Chocolate Coconut Cookies

These no bake chocolate coconut cookies come together with melted chocolate, toasted coconut, and sweetened condensed milk, resulting in a fudgy, chewy treat. Their glossy surface and firm texture make them perfect for quick, mess-free indulgence without any baking involved. Simply mix, chill, and enjoy a homemade sweet that’s honest, messy, and totally satisfying.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter or coconut oil for dairy-free
  • 1 cup toasted coconut flakes golden toasted for extra flavor
  • 1 can sweetened condensed milk adds sweetness and stickiness
  • 1 teaspoon vanilla extract
  • Optional oats for added chewiness
  • Pinch salt enhances flavor

Equipment

  • Microwave-safe bowl
  • Measuring cups and spoons
  • parchment paper
  • Large mixing bowl
  • Spoon or small scoop

Method
 

  1. Measure out your chocolate chips and butter, then place them in a microwave-safe bowl.
  2. Warm the mixture in the microwave in 30-second bursts, stirring each time until smooth and glossy, about 1-2 minutes total. The chocolate should be shiny and oozy.
  3. In a large mixing bowl, combine toasted coconut flakes, a pinch of salt, and oats if using. Mix briefly to distribute evenly.
  4. Pour the melted chocolate mixture over the dry ingredients, then add the vanilla extract and sweetened condensed milk. Stir thoroughly until everything is well combined and sticky, resembling fudgy dough.
  5. Line a baking sheet with parchment paper. Using a spoon or small scoop, portion out the mixture onto the prepared sheet, then gently flatten each cookie with the back of the spoon.
  6. Place the tray in the fridge and chill for at least 2 hours, or until the cookies are firm and glossy. The wait is key to achieving the perfect chewy, fudgy texture.
  7. Once set, carefully peel the cookies from the parchment paper. The finish should be shiny and the cookies should hold their shape with a slightly chewy bite.
  8. Serve these cookies straight from the fridge for the best texture and flavor. Keep leftovers stored in an airtight container in the fridge for up to a week or freeze for longer storage.

Notes

For extra flavor, sprinkle a little sea salt on top before chilling. You can also swap in white chocolate chips for a sweeter variation or add chopped nuts for crunch.