How To make No Bake Coconut/Oatmeal Cookies
6 tb Cocoa powder
1 c Flaked coconut
3 c Oats-quickcooking
1 Margarine
1/2 c Milk
2 c Sugar
1 ts Vanilla extract
Mix 6 tablespoons cocoa, 1 cup coconut, and 3 cups oatmeal in a large bowl. Set aside. In a saucepan, bring to a boil 1 stick margerine, 1/2 cup milk, and 2 cups sugar. Boil 2 minutes then add a capfull of vanilla. Pour over oatmeal mixture. Mix well. Drop by teaspoonfulls until wax paper. Set until firm. Lori Makowski -----
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World's Best No Bake Oatmeal Cookies
You’ve probably had no bake oatmeal cookies before, but I can guarantee none have tasted as good as this very special recipe!
Visit the blog post and grab the printable recipe card!
The Ingredients
3 cups of Quaker quick one minute oats
2 cups of extra chunky peanut butter
2 cups of sugar
1/4 cup of Hershey's cocoa powder
1/2 cup of milk
1 stick of Blue Bonnet butter
Instructions
Combine the oats and peanut butter into a large bowl.
In a medium sauce pan combine sugar, cocoa, milk and butter over high heat.
Once the mixture begins to boil time for one minute.
Add the cocoa mixture to the oats and peanut butter and stir until well combined.
Spoon onto wax paper and wait for the cookies to set up!
Special notes...
(optional) To keep the peanut butter from sticking to the sides of the bowl, you can add 2 cups of the oats and make a pit with your spoon. Add the peanut butter and sprinkle the 3rd cup of oats on top of the peanut butter.
For best results avoid preparing in high humidity. The cookies won't set up right.
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No bake Oatmeal Chocolate Coconut Macaroons.????????
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Super Easy HEALTHY Oatmeal Cookies
Super Easy HEALTHY Oatmeal Cookies
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15 Minute, No-Bake Chocolate Macaroons!
Our family loves these chocolatey drop cookies with coconut and oatmeal. Only 7 ingredients and a few minutes gets you about 5 dozen cookies!
Ingredients:
1/2 cup butter or margarine
1/2 cup milk
2 cups granulated sugar
1/2 cup cocoa powder
1 tsp vanilla
1 cup coconut
3 cups rolled oats ( I use quick oats)
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No-Bake Chocolate Coconut Marshmallow Oatmeal Cookies with Jill
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We inspire confidence and creativity while bringing families together in the kitchen.
. No Bake recipes are great, especially around the holidays or warmer weather months. These yummy chocolate coconut marshmallow cookies will be a hit for your dessert or cookie platter.
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No-Bake Chocolate Coconut Marshmallow Cookie Recipe
6 ounces Semi-Sweet Chocolate Chips
2 Cups Instant Oatmeal
8 ounces Marshmallows (half of 16 oz bag)
1 Cup Coconut
1/3 Cup Butter
1/2 teaspoon pure vanilla extract
Melt mini marshmallows until semi melted. Stir in the butter until all is melted. Add in chocolate chips and continue to stir until all chocolate is melted. Add in vanilla and stir. Add coconut and oatmeal.
Roll dough on parchment or wax paper. Cool for one hour.
When cool, cut into 1/2 inch slices.
No Bake Oatmeal Cookies (Healthy Recipes)
Healthy No-Bake Oatmeal Cookies! Easy to make and with only 6 healthy ingredients, they're a delicious treat you can feel great about eating! Dairy free, gluten free, eggless and also refined sugar free.
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Servings 10 cookies
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 1 cup quick cooking oats
* 1/4 cup shredded unsweetened coconut
* 1/2 cup creamy almond butter
* 1/4 cup maple syrup
* 1/4 cup coconut oil
* 2 tablespoons cocoa powder
* 1/4 teaspoon fine salt
* 1/2 teaspoon vanilla
* 1/3 cup chopped walnuts
Instructions
* Line a cookie sheet with parchment paper, set aside.
* Combine almond butter, maple syrup salt, vanilla and coconut oil in a saucepan and heat over medium low heat, stirring constantly, until melted and well combined.
* Stir in cocoa powder, quick-cooking oats and mix well.
* Add coconut and stir until completely combined.
* Scoop 2 tbsp portions of mixture onto your prepared baking sheet. Shape cookies.
* Let cool in the refrigerator or freezer until hardened ( 2 hours - overnight)
* Serve cold or frozen!
* Store in an airtight container in the refrigerator!
Notes
These cookies are best served cold. Coconut oil becomes soft at warm temperatures!
Ingredient substitutions:
* Almond butter. Any nut or seed butter should work well in this recipe!
* Coconut oil. Butter or ghee are great substitutes for coconut oil!
* Maple syrup. Use any liquid sweetener.
* Shredded coconut. If you don’t care for coconut, simply replace it with an extra 1/4 cup quick-cooking oats. However, I think the coconut is one of the ingredients that makes this recipe extra special and delicious!
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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