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    Home » Cookies

    Milk Chocolate Coconut Haystack Cookies

    August 1, 2020 by Ginger Snap 4 Comments

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    These Milk Chocolate Coconut Haystack Cookies are the perfect no-bake summer cookie: they're crunchy, chocolatey, and you don't even have to turn on the oven!

    Chocolate and coconut haystack cookies

    This past week has been H.O.T. Hot! If you're like me, you probably don't want to turn your oven on unless you really have to in the midst of 100 degree plus heat. That's no fun!

    So that's why I decided to make these no-bake milk chocolate coconut haystack cookies. In less than 10 minutes, you'll have your cookies put together, on a baking sheet, and chilling in the refrigerator.

    In my opinion, it's best to eat these cookies cold, right after the chocolate has had time to sit and chill. It's perfect for the summer heat! Just like with my peanut butter cream pie or no-churn dark chocolate ice cream, we can still have sweet treats without adding any extra heat to our kitchens.

    Now, this specific flavor combination would not be my first, or second, or even third choice, however, my dad loves coconut and I know most people really do love milk chocolate (dark chocolate girl right here!).

    I tell you what though, these cookies are so darn good! Maybe my taste buds are changing, but I think I might like coconut now! With that in mind, be on the lookout for more coconut desserts coming soon. 🙂

    What Makes Milk Chocolate Coconut Haystack Cookies so Good?

    • The chow mein noodles gives the cookie an awesome crunchy texture.
    • Milk chocolate and coconut flakes pair so well together.
    • They're quick, easy to make, and are the perfect no-bake summer cookie.
    No-bake summer cookies

    Do Haystack Cookies Need To Be Refrigerated?

    You do not need to refrigerate your haystack cookies. If you want the chocolate on the cookies to set quickly, place them in the refrigerator. If not, let them sit out on the counter until the chocolate has set completely.

    I like to place them in the refrigerator because I love the way they taste cold, but the choice is up to you!

    With any leftover cookies you may have, keep them in an airtight container (these are some of my favorites!) either on the counter or in the refrigerator.

    Tips Before Starting:

    1. Melting Chocolate: Melt your milk chocolate chips in a microwave-safe bowl for 20 seconds at a time. You need to stir the chocolate every 20 seconds so it doesn't burn.
    1. Sweetened Coconut: I recommend using shredded, sweetened coconut. This way it adds a bit of sweetness to the cookies, and the smaller pieces work well with the size of the cookies.
    1. Chilling the Cookies: I like to put the cookies in the refrigerator to chill because I love them cold. You can also keep them on the counter if you prefer them at room temperature.

    Ingredients in Milk Chocolate Haystack Cookies

    • Milk Chocolate Chips: Sweeter chocolate flavor that provides a creamy texture.
    • Chow Mein Noodles: This is the structure for the no-bake cookie and it provides crunch and texture.
    • Sweetened Coconut: Adds sweetness. Be sure to get the shredded sweetened coconut. Smaller pieces work well for these cookies.
    • Chocolate Sprinkles: Although optional, adding sprinkles is fun!
    Ingredients for no-bake haystack cookies: chow mein noodles, shredded coconut, and milk chocolate chips

    How to Make No-Bake Haystack Cookies:

    1. Line two baking sheets with parchment paper or silicone mats and melt the chocolate chips in a microwave-safe bowl for 20 seconds at a time until melted (stir after every 20 seconds).
    1. In a separate bowl, combine the chow mein noodles and 3/4 cup of the shredded coconut. Pour the melted chocolate into the bowl and mix together with a spoon until all of the chow mein noodles are thoroughly covered.
    1. Use a tablespoon cookie scoop to scoop out the cookies. You should be able to make about 18 cookies. Use the 1/4 cup of leftover coconut to sprinkle over the top. Then the chocolate sprinkles (optional). Place the baking sheets into the refrigerator for 1 hour.
    Silicone baking sheets and no bake cookies

    Store any leftover cookies in an airtight container on the counter or in the refrigerator for up to 5 days.

    Have you ever had a haystack cookie before? Did you try these? Let me know in the comments below or on Facebook, Instagram, or Pinterest. 🙂

    More Fun Summer Recipes to Try:

    • Lemon Blueberry Bread
    • S'mores Cookies
    • Homemade Peach Crisp
    • No-Churn Dark Chocolate Ice Cream

    Milk Chocolate Coconut Haystack Cookies

    Karissa Parrish (Ginger Snap)
    These Milk Chocolate Coconut Haystack Cookies are the perfect no-bake summer cookie: they're crunchy, chocolatey, and you don't even have to turn on the oven!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Chilling Time 1 hr
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American
    Servings 18 cookies

    Equipment

    • Baking Sheets
    • Silicone Baking Sheets
    • Cookie Scoop

    Ingredients:
      

    • 1 11.5-ounce package milk chocolate chips (about 2 cups)
    • 1 5-ounce package chow mein noodles (about 2 1/2 cups)
    • 1 cup shredded sweetened coconut, divided
    • chocolate sprinkles, optional

    Instructions:
     

    • Line two baking sheets with parchment paper or silicone mats.
    • Melt the chocolate chips in a microwave-safe bowl for 20 seconds at a time until melted (stir after every 20 seconds).
    • In a medium-sized bowl, combine the chow mein noodles and 3/4 cup of the shredded coconut. Pour the melted chocolate into the bowl and mix together with a spoon until all of the chow mein noodles are thoroughly covered.
    • Use a tablespoon cookie scoop to scoop out the cookies. You should be able to make about 18 cookies. Use the 1/4 cup of leftover coconut to sprinkle over the top. Then the chocolate sprinkles (optional).
    • Place baking pans into the refrigerator for 1 hour.

    Notes:

    Melting Chocolate: Melt your milk chocolate chips in a microwave-safe bowl for 20 seconds at a time. You need to stir the chocolate every 20 seconds so it doesn't burn.
    Sweetened Coconut: I recommend using shredded sweetened coconut. This way it adds a bit of sweetness to the cookies and the smaller pieces work well with the size of the cookies.
    Chilling the Cookies: I like to put the cookies in the refrigerator to chill because I love them cold. You can also keep them on the counter if you prefer them at room temperature.
    Keyword coconut, haystack cookies, no bake cookies
    « No-Churn Dark Chocolate Ice Cream
    Easy No-Churn Vanilla Ice Cream »

    Reader Interactions

    Comments

    1. Stephanie

      August 03, 2020 at 10:24 pm

      This recipe makes me so nostalgic because my mom used to make haystack cookies when I was a kid. I need to make these, though. I love the idea of adding coconut to them. So yummy. A great semi-sweet snack!

      Reply
      • Ginger Snap

        August 05, 2020 at 11:02 pm

        That's awesome! I love hearing about childhood baking memories. 🙂 Thanks for sharing!

        Reply
    2. Krystin

      August 04, 2020 at 3:35 am

      5 stars
      These sound and look delicious! I love that they have a crunch to them. Thanks for sharing!

      Reply

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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

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