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No-Bake Chocolate Coconut Cookies

These no-bake cookies are made by melting rich dark chocolate and butter, then mixing in sweetened condensed milk and toasted coconut. Once combined, the mixture is scooped onto parchment and chilled until firm, resulting in chewy, glossy treats with a toasted coconut aroma and a satisfying bite. Perfect for hot days when the oven is off-limits, they come together quickly and are irresistibly indulgent.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate melting chocolate or melting discs
  • 50 g unsalted butter melted
  • 1 cup sweetened condensed milk sticky binder
  • 2 cups toasted coconut flakes see notes for toasting
  • 1 teaspoon vanilla extract
  • pinch salt balances sweetness

Equipment

  • Microwave-safe bowl
  • Spatula
  • Baking sheet with parchment paper
  • Tablespoon or small scoop
  • Refrigerator

Method
 

  1. Place the dark chocolate and unsalted butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until the mixture is smooth, glossy, and fully melted—this should take about 1-2 minutes total. The rich aroma of melting chocolate will fill the room.
  2. Add the sweetened condensed milk and vanilla extract to the melted chocolate mixture. Stir well until everything is combined into a creamy, shiny sauce. This creates a sticky, luscious base that will hold the cookies together.
  3. Gently fold in the toasted coconut flakes and a pinch of salt. Mix thoroughly until the coconut is evenly coated with the chocolate mixture, and the mixture becomes thick and sticky. Toasted coconut adds a smoky sweetness and chewy texture.
  4. Using a tablespoon or small scoop, portion out the mixture onto a parchment-lined baking sheet. Gently press each mound to flatten them slightly, creating uniform cookies with a slightly domed top. The mixture should be easy to shape but still sticky.
  5. Place the baking sheet in the refrigerator and chill for at least 30 minutes. The mixture will firm up, and the glossy surface will set, giving the cookies a chewy yet firm texture. You'll notice the toasted coconut aroma intensify as they chill.
  6. Once chilled and set, remove the cookies from the fridge. They should hold their shape with a shiny, slightly sticky surface. For an extra decorative touch, you can drizzle melted chocolate over the top, or serve as is for a chewy, toasted coconut treat.

Notes

For extra flavor, toast the coconut flakes until golden before mixing. Store the cookies in an airtight container in the fridge for up to a week, or freeze for longer storage. Let them sit at room temperature for a few minutes before enjoying for a softer bite.