Line a baking sheet with parchment paper; set aside.
No-bake cookies are our favorite cookies especially when they are made with chocolate, almond, and coconut.
Servings and Ingredients
|¼ c.||Hy-Vee salted butter|
|3 tbsp.||Hy-Vee baking cocoa|
|½ c.||Hy-Vee granulated sugar|
|¼ c.||Carnation evaporated milk|
|1 ½ c.||Hy-Vee old fashioned oatmeal|
|1 ½ c.||Hy-Vee sweetened shredded coconut, divided|
|1 tsp.||Hy-Vee vanilla extract|
|20||Blue Diamond lightly salted whole almonds|
Things To Grab
- Baking sheet
- Parchment paper
- Small saucepan
Heat butter in a small saucepan over medium heat until melted. Whisk in cocoa until smooth. Add sugar and milk. Bring mixture to boiling. Boil for 1 minute. Remove from heat. Stir in oats, 1 cup coconut and vanilla extract. Cover and refrigerate for 30 minutes.
Roll chilled mixture into 1-inch balls, then roll balls in remaining 1/2 cup coconut. Insert an almond into each ball. Store, covered, in the refrigerator.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 40mg
- Total Carbohydrates: 14g
- Protein: 1g
Hy-Vee Monthly Ad December 2018