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–+ servings

Caramel Coconut No-Bake Cookies

Caramel Coconut No-Bake Cookies on a plate with coconut flakes
These gooey, chewy caramel coconut no-bake cookies are a quick and satisfying treat, perfect for any occasion without the need to turn on the oven.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 12 cookies

Ingredients

Main ingredients

  • 1 cup brown sugar (light or dark; dark adds a molasses note)
  • 1/2 cup honey (substitute maple syrup for a different sweetness profile)
  • 1/2 cup cream (heavy cream or half-and-half; heavy cream gives a richer chew)
  • 1 cup toasted shredded coconut (sweetened or unsweetened; toasting deepens the flavor)
  • 2 cups old-fashioned rolled oats (quick oats will work but yield a softer texture)

Instructions

Preparation

  • In a medium saucepan, combine brown sugar, honey, and cream. Place over medium heat and stir until the sugar dissolves.
  • Bring the mixture to a gentle boil, watching carefully so it doesn’t foam over. Let it boil for about 1 minute to concentrate the syrup, stirring to prevent scorching.
  • Remove the pan from heat immediately. Stir in toasted shredded coconut and oats until the mixture is evenly coated and sticky. Let it sit off heat for a minute if it looks too loose.
  • Use a tablespoon or small cookie scoop to drop spoonfuls onto a baking sheet lined with parchment paper, leaving space between mounds.
  • Allow the cookies to cool and set at room temperature for about 30 minutes, or refrigerate for 10-15 minutes to firm up faster.
  • Once set, transfer to a serving plate and enjoy.

Notes

For nut-free and gluten-free cookies, use certified gluten-free oats and ensure your coconut is processed in a nut-free facility. For a vegan version, swap cream for full-fat coconut milk and use maple syrup. To enhance texture, sprinkle toasted coconut or flaky sea salt on warm cookies.