NO-BAKE CHOCOLATE COCONUT COOKIES RECIPE | ALLRECIPES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Oatmeal Cookies
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, CarbohydrateContent 26.4 g, CholesterolContent 0.4 mg, FatContent 5.6 g, FiberContent 1.9 g, ProteinContent 2 g, SaturatedFatContent 1.8 g, SodiumContent 55.7 mg, SugarContent 18.2 g
CHOCOLATE KOLBASA (RUSSIAN NO-BAKE FUDGE COOKIES) RECIPE ...
The chef Bonnie Morales Frumkin upgraded this recipe from a treat her Russian family often made during the Soviet era as a way to stretch precious supplies like cookies and cocoa powder. By adding bittersweet chocolate and toasted hazelnuts, she has made it positively luxurious. The treat gets its name from its resemblance to a salami, with bits of nuts and cookies studding each slice.
Provided by Julia Moskin
Total Time 3 hours 30 minutes
Yield About 3 dozen cookies
Number Of Ingredients 8
Steps:
- Place cookies in a bowl and use a masher to crush them into bits. (The biggest pieces should be no larger than 1/2-inch square.) Dump mixture into a colander and shake to remove most of the tiny crumbs. You should have about 2 cups pieces remaining. Return to bowl and add nuts.
- In a medium saucepan, melt butter over low heat. Whisk in condensed milk. If using bar chocolate, break into medium-size pieces. Add chocolate, cocoa powder and salt, and whisk until chocolate is melted and mixture is smooth, about 2 minutes.
- Scrape chocolate mixture into bowl with cookies. Stir together and set aside at room temperature for 15 minutes to firm up.
- Meanwhile, lay 2 sheets of aluminum foil, each about 18 inches long, on a work surface. Top each with a sheet of waxed or parchment paper. Divide cookie mixture between the two. Using paper and your hands, shape and roll mixture into two cylinders of dough, each about 12 inches long and 1 1/2 inches in diameter. Roll dough up in the paper, then again in foil. Roll on the work surface to make sure the log is even, then twist the ends of the foil to secure.
- Refrigerate the logs until firm, at least 1 hour. After 1 hour, check to make sure they are setting evenly. If necessary, roll on the work surface again until smooth (no need to remove the foil and paper). Refrigerate until fully set, another 2 hours or up to 3 days.
- When ready to serve, remove logs from refrigerator and unwrap them on a work surface. Sprinkle confectioners' sugar over them, turning to coat. Shake off excess and use a serrated knife to slice into 1/4-inch rounds. Plate and serve, or refrigerate up to 2 hours.
Nutrition Facts : @context http//schema.org, Calories 89, UnsaturatedFatContent 3 grams, CarbohydrateContent 8 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 42 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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