If you love gooey caramel and toasted coconut, these Caramel Coconut No-Bake Cookies will become your new obsession! Each bite is chewy, buttery, and loaded with rich caramel flavor, perfectly balanced by a hearty dose of coconut.
The best part? You don't even need to turn on the oven. These cookies come together in just minutes, making them a lifesaver for busy days, last-minute parties, or those late-night sweet cravings.
Inspired by the classic flavor combo found in everyone's favorite candy bars, this recipe is a breeze to make and guaranteed to please any crowd. Whip up a batch for your next potluck or keep some on hand for a quick, homemade treat-these cookies always disappear fast!
Why You'll Love This Recipe
- Ready in just 25 minutes-no oven required!
- Mouthwatering caramel flavor and chewy coconut in every bite
- Perfect make-ahead treat for parties, lunchboxes, or gifting
- Simple pantry ingredients and easy cleanup
Key Ingredients for Caramel Coconut No-Bake Cookies Recipe
See recipe card below for full list of measurements, ingredients, and instructions.Sweetened Condensed Milk
This is the secret ingredient that gives the cookies their signature creamy caramel flavor and chewy texture. Make sure to use sweetened condensed milk, not evaporated milk. For a richer, more decadent flavor, you can even try using caramel-flavored condensed milk if you find it.
Shredded Sweetened Coconut
Coconut brings an irresistible chewiness and tropical sweetness to these cookies. Sweetened coconut is best for maximum flavor and binding, but unsweetened can work if you want to reduce sugar (just expect a less sweet result). If you prefer a stronger coconut flavor, toast your coconut first for an extra layer of depth!
Quick Oats
Quick-cooking oats are ideal because they absorb moisture well and keep the cookies tender, not dry or crumbly. Old-fashioned rolled oats can be used in a pinch, but the cookies will be a bit heartier and chewier.
Salted Butter
Butter brings richness and helps meld all the flavors together. Salted butter adds a subtle savory note that keeps the cookies from being too sweet. If you only have unsalted butter, just add a small pinch of salt to the mixture.
Brown Sugar
Brown sugar deepens the caramel notes and supplies the necessary sweetness. Light or dark brown sugar both work-dark will give a more intense molasses flavor, while light keeps things mellow.
Instructions for Caramel Coconut No-Bake Cookies Recipe
See recipe card below for full list of measurements, ingredients, and instructions.Melt the Butter and Sugar
In a large saucepan over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves and the mixture is smooth and bubbly-about 2 minutes.
Make the Caramel Base
Pour in the sweetened condensed milk and stir constantly. Bring the mixture to a gentle simmer, then cook for 2-3 minutes, stirring frequently, until slightly thickened and golden.
Add Vanilla and Coconut
Remove the saucepan from heat. Stir in the vanilla extract, quick oats, and shredded coconut. Mix until everything is well combined and evenly coated in caramel. If using unsalted butter, add a pinch of salt now.
Scoop and Shape the Cookies
Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop rounded spoonfuls of the mixture onto the sheet, leaving a little space between each cookie. If desired, gently flatten with the back of a spoon for a classic cookie shape.
Let the Cookies Set
Allow the cookies to cool at room temperature for at least 30 minutes, or until firm and set. For faster results, pop the tray in the fridge for 10-15 minutes to speed things up.
Recipe Variations
Make Them Gluten-Free
Swap the quick oats for certified gluten-free oats and ensure your sweetened coconut is gluten-free. These cookies will still be just as chewy and delicious-no one will guess they're gluten-free!
Chocolate Drizzle
For a decadent twist, melt ½ cup of chocolate chips and drizzle over the set cookies. Let the chocolate harden before serving for a luxurious finish.
Nutty Crunch
Stir in ½ cup chopped pecans, almonds, or macadamia nuts with the oats and coconut. Nuts add a fantastic crunch and pair perfectly with the caramel and coconut flavors.
Vegan Version
Substitute plant-based butter and use coconut condensed milk (available in most health food stores) to make a totally vegan treat that everyone can enjoy.
Tropical Flavor
Mix in ¼ cup chopped dried pineapple or mango for an extra fruity, island-inspired vibe. These additions make the cookies even more chewy and vibrant!
Serving Suggestions
These Caramel Coconut No-Bake Cookies are the perfect sweet bite alongside a cup of coffee or tea. Arrange them on a platter with fresh berries for a colorful dessert tray, or pair them with a scoop of vanilla ice cream for a simple but dreamy treat. Sprinkle extra toasted coconut on top for a beautiful, bakery-worthy finish.
Storage and Reheating
Store your cookies in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the fridge for up to 2 weeks-they'll stay chewy and delicious. To freeze, place cookies in a single layer in a freezer-safe container for up to 2 months; thaw at room temperature before enjoying. No reheating needed, but you can pop them in the microwave for a few seconds if you like them extra gooey!
Frequently Asked Questions About Caramel Coconut No-Bake Cookies Recipe (FAQ)
Q: Can I use old-fashioned oats instead of quick oats?A: Yes! Old-fashioned oats will give the cookies a bit more texture and chew. The cookies may not hold together quite as well, but they'll still taste fantastic.
Q: Do I need to toast the coconut first?A: Toasting is optional. It adds a lovely nutty flavor and a bit of crunch. If you're short on time, using it straight from the bag works perfectly fine!
Q: Can these cookies be made dairy-free?A: Absolutely. Use plant-based butter and coconut condensed milk for a dairy-free (and vegan) version. The cookies will still be sweet, chewy, and delicious.
These Caramel Coconut No-Bake Cookies are the ultimate fuss-free treat-quick, irresistible, and bursting with buttery caramel goodness. Give this recipe a try and see why it's a crowd favorite! If you make it, don't forget to leave a comment or rating below. Happy cookie making!
Ingredients
- ½ cup (1 stick) salted butter
- ¾ cup packed light brown sugar
- ½ cup sweetened condensed milk
- 2 cups quick-cooking oats
- 1 ¼ cups shredded sweetened coconut
- 1 teaspoon vanilla extract
- Pinch of salt (if using unsalted butter)
Instructions
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1In a large saucepan, melt ½ cup butter over medium heat. Add ¾ cup brown sugar and stir until dissolved and bubbling, about 2 minutes.
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2Pour in ½ cup sweetened condensed milk. Bring mixture to a simmer, stirring constantly, and cook for 2-3 minutes until thickened and golden.
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3Remove from heat. Stir in 1 teaspoon vanilla extract, 2 cups quick oats, and 1 ¼ cups shredded coconut until well combined. Add a pinch of salt if using unsalted butter.
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4Drop heaping spoonfuls of the mixture onto a parchment-lined baking sheet. Flatten slightly if desired.
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5Let cookies cool and set at room temperature for 30 minutes, or chill in the fridge for 10-15 minutes. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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