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!
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.
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:
- 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.
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!
How to Make No-Bake Haystack Cookies:
- 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).
- 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.
- 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.
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:
Milk Chocolate Coconut Haystack 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.
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!
That's awesome! I love hearing about childhood baking memories. 🙂 Thanks for sharing!
These sound and look delicious! I love that they have a crunch to them. Thanks for sharing!