Go Back
Caramel Coconut No-Bake Cookies stacked on a plate

Caramel Coconut No-Bake Cookies

These quick and chewy caramel coconut no-bake cookies are a delightful treat combining oats and toasted coconut in a light caramel coating, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup brown sugar (light or dark) Dark gives deeper molasses flavor.
  • 1/2 cup honey Substitute maple syrup for a different nuance.
  • 1/2 cup cream Heavy cream gives richness; for lighter, use half-and-half.
  • 1 cup toasted shredded coconut Sweetened or unsweetened; toasting brings out flavor.
  • 2 cups oats Old-fashioned rolled oats give the best chew; quick oats will produce a softer texture.

Method
 

Preparation
  1. Line a baking sheet with parchment paper and set it aside.
  2. In a medium saucepan, combine the brown sugar, honey, and cream. Stir to combine.
  3. Place the pan over medium heat and stir continuously until the sugar dissolves and the mixture looks smooth.
  4. Bring the mixture to a gentle boil for about 1 minute to create a light caramel.
  5. Remove the pan from heat and stir in the toasted shredded coconut and oats until everything is evenly coated.
  6. Use a tablespoon or cookie scoop to drop spoonfuls onto the prepared parchment.
  7. Let the cookies cool at room temperature until set, about 20–30 minutes.
  8. Once firm, transfer cookies to an airtight container or serve.

Notes

Cookies can be stored at room temperature for up to 3 days, refrigerated for up to 10 days, or frozen for up to 3 months. Use parchment between layers to prevent sticking.