No-bake Choco-Coconut Oatmeal Cookies

With the Holiday season upon us, my hope for the next little while is to share recipes from my kitchen that are both delicious and convenient. Call it my Gifts From the Kitchen Series!IMG_1267_resize

We’re all crunched for time these days, dividing our time between work, family, shopping for presents, planning holiday parties, attending holiday parties…the list goes on. But, despite the hectic nature of this time of year, I still believe that one of the loveliest presents to receive is something homemade. (Take that gift cards!)IMG_1269_resize

Today’s recipe is a spiced up version of an old classic stove-top cookie recipe.  Normally the recipe doesn’t call for any spices, but I’ve added cinnamon and a pinch of cayenne for a Mexican chocolate inspired variation. The recipe can be whipped up in a matter of minutes to serve at your holiday party or wrapped up as you like for someone special. What a lovely host or hostess gift this would make! Or an easy cookie to bring to a cookie swamp party. I’ve made a small batch, but the recipe can be doubled or tripled as you need.

I hope you enjoy these chewy cookies and find a quick minute to whip them up soon.

Wishing you sweet satisfaction,

AnitaIMG_1275_resize

No-bake Choco-Coconut Oatmeal Cookies

Makes about 15 cookies

Ingredients:

1 cup Brown sugar

1/4 cup Milk

1/4 cup Butter

1/4 cup Cocoa

Pinch of Salt

1 1/2 cup Oats, quick cooking

1/2 cup Coconut, shredded

1 tsp Cinnamon

A generous pinch of Cayenne

Directions:

1. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, combine oats and coconut. Set aside.

3. In a large saucepan, warm butter, sugar, milk, cocoa and salt. Bring to a boil and cook for 4 minutes, whisking constantly. You may have to play around with the temperature of your stove. Be careful not to scorch the mixture.

4. Remove from heat and stir in oat mixture. Stir until oat mixture is completely covered with cocoa mixture.

5. Working quickly, spoon cookie mixture onto the parchment-lined baking sheet. I like to mold the little cookie mounds with my fingers, to give them a neater presentation. Sprinkle with reserved coconut for a “snowy” appearance and let cool. Enjoy!

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