A step above traditional No-Bakes, with a fruit and coconut twist.
When it comes to no-bake cookies, most people are in one of two camps: You either love ‘em or you don’t. I’m in love.
Last night we went to a birthday dinner at a friend’s house. Our friend John, A.K.A. the birthday boy, LOVES No Bake Cookies so I decided to whip up a batch with a few new twists. Little did I know that John and his wife do NOT enjoy or eat (even a little) coconut, and although the other guests at the party managed to bottom out half a plate of these silky little gems along with an obligatory piece of birthday cake, Mr. EN and I still took home 1/3 of a plate. Lucky for us: we’ve got lunchbox cookies for the week!
These Cranberry Coconut No-Bake Cookies are smooth, sweet, and extra chocolaty. The extra dark cocoa gives them a luxurious mouth feel and a little richer taste than traditional no-bakes, while the coconut and cranberries add a sweet/tart flavor layer that works well in this recipe.
Gather All Your Ingredients First. This recipe moves fast.
Upscale your cranberries. Often the cheaper dried cranberries are a little dry and those are fine for many recipes but not this one. Look for dried cranberries that are most and chewy. I used Ocean Spray Craisins in this recipe. I also think dried cherries would be good. Ahh… next time.
Dark Cocoa for richness. According to Cook’s Illustrated magazine, Hershey’s cocoa gets a thumbs up for great quality cocoa at an economical price. I used a combination of Hershey’s regular cocoa and their Special Dark cocoa, but you could easily use one or the other.
Watch the timer. Sixty seconds means 60 seconds so set a timer and don’t guesstimate. You should start timing the 60 seconds once the cocoa/butter mixture is at a rolling boil; not just starting to boil around the edges. Note – Boiling this mixture too long = dry cookies, boiling too short = wet cookies that will not set. (See step 3 of the recipe below.)
After I made (and ate about six of) these, Cranberry Coconut No-Bake Cookies I had an epiphany that they would be EVEN BETTER if I used coconut that is TOASTED. I’ll probably tackle that recipe next Saturday. 😉
THIS JUST IN: A FORMER WORKMATE OF MINE – EMMA – SAID DO NOT TOAST THE COCONUT. HERS CAME OUT TOO DRY. GOOD TO KNOW AND THANKS EMMA!
Peace, love and good eats; from our empty nest to yours.
Trending in the EN Kitchen: Ocean Spray Craisins purchased at our local Meijer Store
Mr. ENs Take on This Recipe: “Loved them.”
Cranberry Coconut No Bake Cookies
Yield 30-36 small cookies
- 1/2 cup butter, cut into pieces or ½ cup coconut oil, softened
- 2 cups granulated sugar
- 1/2 cup low-fat milk
- 1/4 cup unsweetened cocoa powder = (I used a combo of light and dark; see prep tips above)
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ½ cups quick-cooking oats
- ½ cup coconut
- 1/3 cup cranberries, chopped
- Non-stick spray
- Gather all your ingredients and measure everything out. Line two baking sheets with parchment paper and set aside.
- Place the butter (or coconut oil), sugar, milk, and unsweetened cocoa powder in a saucepan. Heat over medium heat, stirring often until the butter melts and everything is well-combined.
- Bring the mixture to a rolling boil. Once it reaches boiling, set a timer and allow to boil for 60 seconds (no more no less) stirring occasionally.
- Remove from the heat, and stir in the peanut butter, salt, and vanilla extract until fully combined.
- Stir in the oats, cranberries and coconut. Mix until well-combined.
- Work fast! Drop, using a 1 ½ tablespoon greased cookie scoop (or eyeball it), the mixture onto the prepared baking sheets. Allow cookies to cool for at least 30 minutes before eating.
These cookies store well in a covered container and will last up to two weeks.