Steffie's Chocolate Coconut No Bakes
A variation on a cookie that we used to make in a bakery I worked in, years ago. Very yummy! These are made in the microwave oven, super easy.
A variation on a cookie that we used to make in a bakery I worked in, years ago. Very yummy! These are made in the microwave oven, super easy.
- Carbohydrate 29.9288180555556 g
- Cholesterol 6.74861111111111 mg
- Fat 7.83077296296296 g
- Fiber 2.5291852484809 g
- Protein 4.84256740740741 g
- Saturated Fat 3.29925101851852 g
- Serving Size 1 1 Serving (45g)
- Sodium 61.7119166666666 mg
- Sugar 27.3996328070746 g
- Trans Fat 0.545543407407407 g
- Calories 204 calories
Step-by-step
- Mix sugar and cocoa together in a large microwave safe bowl.
- Add butter and milk.
- Microwave on high for 3 minutes.
- Remove and stir thoroughly to remove any lumps.
- Return to microwave for 3 more minutes.
- Remove.
- Add peanut butter and vanilla and stir until peanut butter is melted and smooth.
- Stir in coconut and oats.
- Mix well.
- Drop by rounded tablespoons onto wax paper.
- You may want to smash them down just a bit.
- Cool at least one hour and enjoy.
Granulated sugar does the heaviest lifting in establishing the structural integrity of these cookies, dissolving completely into the dairy and fat matrix during heating to form a supersaturated solution that recrystallizes upon cooling. Without reaching a proper temperature plateau in the microwave, the sucrose molecules fail to form the micro-crystals necessary for setting, resulting in a runny spread instead of a cohesive mass.
Microwave Energy and Vessel Selection
Using a large, microwave-safe glass bowl with a capacity of at least two quarts prevents boil-overs while the sugar-cocoa-milk mixture rapidly expands under high heat. Glass retains thermal energy better than thin plastic, aiding the cook by maintaining residual warmth as the peanut butter and vanilla are stirred in off-heat. Stir vigorously after the initial three-minute interval to disperse lumps of cocoa powder, ensuring uniform heat distribution before the second heating cycle begins.
- If the mixture appears oily after cooling, the butter may have separated due to excessive microwave wattage; reduce power levels by twenty percent on subsequent batches.
- Should the cookies remain wet after sixty minutes at room temperature, transfer the wax paper sheets to the refrigerator for twenty minutes to accelerate lipid solidification.
- Store the finished sweets in an airtight container at room temperature for up to five days, placing parchment paper between layers to prevent adhesion.
