No Bake Coco-nuts

Recipe courtesy of Chef Jennifer Ladd at the Cakewalk, 119 Tupper Road, Sandwich.


  • 2 eight-ounce packages of chocolate with 60% cacao
  • 3 cups shredded unsweetened coconut
  • 2 cups crushed or quick oats
  • 1 cup dried cranberries
  • 2 1/2 cups slivered almonds
  • ¼ cup natural peanut butter or other nut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut syrup or honey


  1. Melt chocolate, coconut syrup, coconut oil, and nut butter together in a saucepan or double boiler until just melted. Be careful not to cook the mixture.
  2. Mix together dry ingredients in a separate bowl. Pour warm chocolate mixture over dry ingredients and mix together with a fork until all ingredients are evenly coated with chocolate. Let stand and cool for 10 minutes.
  3. Form cookies into balls by pressing the ingredients together in the palms of your hands and carefully forming a round ball. Place on wax-paper-lined cookie sheet, and allow to solidify in the refrigerator for at least 15 minutes before serving.

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