Ingredients
Scale
- 3 cups of oatmeal
- 1 cup of shredded coconut,
- 2 cups of white sugar
- 1 stick of butter
- 1/2 cup of milk
- 5 tablespoons cocoa powder
- 1 tablespoon vanilla extract
Instructions
- Line two large baking sheets with wax or parchment paper. Or, you could also just lay an equivalent size of wax paper out onto a clean counter top.
- Measure out 3 cups of oats and mix with the 1 cup of shredded coconut in a large mixing bowl. I like to use a whisk to combine these two.
- In a medium saucepan, combine the remaining ingredients (butter, milk, cocoa powder, sugar, and vanilla).
- Stir to combine the melted ingredients and then bring the mixture to a low, rolling boil. Allow it to boil at this rate (low and rolling) for about one minute.
- Next, pour the chocolate mixture on top of the oats and coconut. Use a spatula or wooden spoon to fold the chocolate mixture into the oats and coconut until it is thoroughly combined.
- Using a spoon, scoop out a heaping spoonful of the cookie dough and place on the wax paper surface. Repeat this process, leaving space between each cookie. This recipe will yield about 30 medium sized (1 1/2-2″ diameter) cookies.
- Allow them to cool and set on the wax paper for about 30-45 minutes, until they harden. You can then enjoy these at that time or transfer them to a glass storage container for future.
- Prep Time: 15 min
- Cook Time: 0 min