Delicious cookie...the only thing you have to worry about is eating them all before the family gets home! In my opinion, they are best stored at room temperature because it makes them nice and soft. But if you like a harder cookie, store them in the fridge.
Ingredients
- 0.5 cups butter
- 1.5 cups white sugar
- 0.5 cups milk
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoons salt
- 2 cups rolled oats
- 0.75 cups shredded coconut
- 1 teaspoon vanilla extract
Instructions
-
1
Line a baking sheet with waxed paper.
-
2
Heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. Bring mixture to a boil until sugar dissolves, 7 to 8 minutes. Do not stir while boiling. Remove saucepan from heat; stir in oats, coconut, and vanilla extract.
-
3
Drop coconut mixture by spoonfuls onto prepared baking sheet. Refrigerate until set, at least 1 hour.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Snickerdoodles IV
Cinnamon cookies.
Milk Chocolate Peppermint Bark
This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top.
Cold Macaroni and Tuna Salad
This cold tuna salad is a simple and good recipe that is great served on those hot summer days. It can even be prepared the night before so that it is ready and cold when you come home from work the next day. My husband never ate this until we got married; now, he requests it every other week in the summer. You can substitute chicken for the tuna, which is also great. I serve it on a leaf of lettuce, for looks, with an assortment of crackers. Happy eating!