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No Bake Chocolate Coconut Cookies

These no bake chocolate coconut cookies are quick, simple treats made by melting butter and sweetener, then mixing in shredded coconut and chocolate. Once combined, the mixture is scooped onto parchment paper and chilled until firm, resulting in rich, fudgy cookies with toasted coconut crunch and glossy chocolate finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup honey or maple syrup
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 2 1/2 cups shredded coconut flakes prefer toasted for extra flavor
  • 1 cup dark chocolate or chocolate chips around 70% cocoa for richness

Equipment

  • Medium mixing bowl
  • Saucepan
  • spoon
  • Parchment paper-lined baking sheet
  • Spatula

Method
 

  1. Combine honey and butter in a saucepan and heat over low, stirring constantly until the mixture is smooth and just starting to bubble, about 2-3 minutes.
  2. Remove the saucepan from heat, then stir in vanilla extract. Allow the mixture to cool slightly, about 1 minute.
  3. Pour in the shredded coconut flakes and chopped chocolate, then stir vigorously with a spatula until the coconut is evenly coated and the chocolate begins to melt into the mixture.
  4. Using a spoon, scoop small dollops of the mixture onto your parchment-lined baking sheet, pressing down gently to flatten each cookie slightly.
  5. Let the cookies sit at room temperature for about 30 minutes or refrigerate for 15-20 minutes until the chocolate is glossy and the cookies are firm.
  6. Once set, carefully peel the cookies from the parchment paper and enjoy your rich, fudgy, toasted coconut treats—perfect for satisfying a sweet craving without turning on the oven.

Notes

For an extra crunch, toast the coconut flakes before mixing. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.