The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.Â
Beat the fall blues with these scrumptious no-bake chocolate coconut cookies. They are super easy and fast to make; not to mention, they’re manageable for a student’s budget. The most challenging part of making these is trying not to devour them all before your company arrives!
Cook Time: 10 minutes. Makes 18-24 cookies
Ingredients:
2 cups white sugar
1/2 cup milk
1/2 cup butter
1/2 cup cocoa powder
1/4 tsp salt
3 cups quick oats
1 cup unsweetened coconut
1/2 tsp vanilla
Method:
1)Place a medium-sized pot over medium heat.
2) Add the first five ingredients to the pot and wait until they come to a simmer. Cook a few minutes more. (Don’t taste test or you’ll burn your lips off!)
3) Next, add the oats, the coconut, and then the vanilla.
4) Mix quickly and then use a tablespoon to drop cookies onto a wax paper-covered cookie sheet.
5) Now, the hard part: you’ll have to wait about two hours for them to cool at room temperature until they are firm and ready to eat.
6) Store the cookies in a sealed container or cover with plastic wrap to keep them from drying out.
