NO-BAKE CHOCOLATE COCONUT COOKIES
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 Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
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, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
CHOCOLATE-COCONUT LAYER BARS
I'm a huge fan of Nanaimo bars, the no-bake layered dessert named for the city in British Columbia. For fun, I reinvented this treat with coconut lovers in mind. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.
Nutrition Facts : Calories 229 calories, Fat 13g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
NO-BAKE CHOCOLATE COCONUT CRICKET BARS
These no-bake bars make for the perfect afternoon snack and are packed with protein from the powder that's farmed sustainably at a cricket farm in Canada. The cayenne pepper delivers a subtle undertone of heat to these intensely chocolaty oat-and-nut bars.
Provided by maryjjohnson34
Categories Bar Cookie
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Mist 8-inch (2 L) square glass baking dish with cooking spray; line with parchment paper, leaving 1 inch (2.5 cm) overhang on two opposite sides. Set aside.
- 2. Pulse oats in food processor until chopped. Add coconut, dates, 1/2 cup 100% PC cricket powder, pecans, maple syrup, cocoa powder, chocolate chips, vanilla, salt and cayenne pepper. Pulse just until mixture comes together, two to three times. Add one tablespoon of water; pulse, adding more water one teaspoon at a time if necessary until mixture is sticky and holds together when pressed between fingers; 10 to 15 seconds.
- 3. Press into prepared baking dish. Cover and refrigerate for three hours. Lifting with parchment, transfer to cutting board. Cut into 12 bars.
- Chef's tip: The bars need at least three hours in the fridge to set, but you can make them up to two days ahead. Once bars are sliced, store them in an airtight container, layered between parchment paper, in the fridge or freezer.
Nutrition Facts : Calories 162.8, Fat 8.5, SaturatedFat 4.2, Sodium 101.3, Carbohydrate 22.6, Fiber 3.5, Sugar 13.7, Protein 2.4
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