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No Bake Chocolate Coconut Cookies

These no bake chocolate coconut cookies are quick, chewy treats that come together with melted chocolate, toasted coconut, and sweetened condensed milk. Once mixed, they are scooped onto a tray and chilled until firm, resulting in shiny, crackled tops and rich, coconutty interiors. Perfect for nostalgic moments or a fast sweet fix, they require no oven and minimal effort.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate high-quality preferred
  • 1/2 cup unsweetened shredded coconut for mixing and texture
  • 1/2 cup toasted coconut flakes adds crunch and aroma
  • 1/4 cup sweetened condensed milk for stickiness and sweetness
  • 1 teaspoon vanilla extract enhances flavor

Equipment

  • Medium heatproof bowl
  • Saucepan
  • Baking sheet
  • Parchment paper
  • Spatula
  • Ice cream scoop or spoon

Method
 

  1. Chop the dark chocolate into small, uniform pieces and set aside.
  2. Set up a double boiler by filling a saucepan with an inch of water and bringing it to a simmer. Place the heatproof bowl on top, making sure it doesn’t touch the water.
  3. Add the chopped chocolate into the bowl and gently stir with a spatula as it begins to melt, watching for a glossy, smooth texture, about 3-5 minutes.
  4. Once melted, remove the bowl from heat and stir in the sweetened condensed milk and vanilla extract until fully combined and sticky.
  5. Fold in the shredded coconut and toasted coconut flakes, mixing until evenly coated and the mixture is thick and sticky.
  6. Line a baking sheet with parchment paper and use a spoon or small ice cream scoop to portion out mounds of the mixture onto the sheet.
  7. Slightly flatten each scoop with the back of the spoon for a more traditional cookie shape.
  8. Place the tray in the refrigerator and chill for at least 2 hours, or until the cookies are firm and crackled on top.
  9. Once set, peel the cookies off the parchment paper and transfer to an airtight container.
  10. Serve the cookies straight from the fridge for a cool, chewy treat with a shiny, crackled top and rich coconut flavor.

Notes

For extra flavor, sprinkle a pinch of sea salt on top before chilling. Toast coconut flakes until golden for a deeper aroma. Store cookies in the fridge for up to a week for best freshness.