No Bake Peanut Butter Coconut Cookies Recipe By Tasty

PEANUT BUTTER COCONUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.

COCONUT PEANUT BUTTER NO BAKE COOKIES

Steps:

• Grease a large baking sheet with butter. Set aside.
• Pre-measure the peanut butter, oats, and the mini marshmallows.
• In a non-stick pan, melt the butter. Add the milk and sugar and bring to a boil. Boil for 1 min. Stir in the peanut butter and the mini marshmallows and stir until melted. Take the mixture off the heat and add a pinch of salt, rolled oats, coconut, and coconut extract. Stir until combined.
• Drop by the spoonful onto the parchment or wax paper and let them cool. Enjoy!

NO-BAKE PEANUT BUTTER COCONUT COOKIES RECIPE BY TASTY

Steps:

• Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
• Add the unsweetened shredded coconut flakes and mix until evenly coated.
• Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
• Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
• Enjoy!

NO BAKE PEANUT BUTTER COOKIES I

Steps:

• Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
• Remove from heat and add remaining ingredients. Stir and mix well.
• Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.

NO-BAKE FUDGY COCONUT COOKIES

Steps:

• In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.

NO-BAKE BUTTERSCOTCH-COCONUT COOKIES

Steps:

• Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
• Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
• Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
• Do Ahead
• Cookies can be made 5 days ahead. Store in an airtight container and chill.

CLASSIC NO-BAKE COOKIES WITH COCONUT

Steps:

• Bring sugar, milk, butter, and cocoa to a boil in a large saucepan. Let boil until all sugar crystals on the sides of the pan are dissolved, about 2 minutes.
• Remove from heat and stir in peanut butter and vanilla extract. Stir in oats and coconut until evenly distributed. Quickly spoon tablespoonfuls of dough onto sheets of waxed paper and allow cookies to set up, about 20 minutes.