No-Bake Fudgy Coconut Cookies

From the Kitchen of Annette Burchett of Murray, KY


  • 1 1/2 Cups of Sugar

  • 2/3 Cups Milk

  • 1/2 Cup Cocoa

  • 1/2 Cup Butter, Cubed

  • 1/2 Tsp. Salt

  • 1/2 Cup Creamy Peanut Butter

  • 1 Tsp. Vanilla Extract

  • 2 Cups Quick-Cooking Oats

  • 1 Cup Coconut, Flaked

  • 1/2 Cup White Chocolate Baking Chips

  • 1 Tsp. Shortening


In a large sauce pan, combine the first five ingredients and bring to a boil while stirring constantly for 3 minutes. Remove the pan from heat and stir in the peanut butter and vanilla extract until well blended. Add the oats and coconut, stirring well to combine. Drop the mixture by the tablespoon full on to wax paper lined baking sheets.  In a microwave, melt the white chocolate baking chips and shortening together in a bowl and stir until smooth. Drizzle mixture over the tops of the cookies. Place cookies in the refrigerator until set and store in an air tight container.