Milk Chocolate Coconut Haystack Cookies
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!
Equipment
- Baking Sheets
- Silicone Baking Sheets
Ingredients:
- 1 11.5-ounce package milk chocolate chips (about 2 cups)
- 1 5-ounce package chow mein noodles (about 2 ½ 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 ¾ 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 ¼ 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.
Tried this recipe?Let us know how it was!