No-Bake Chocolate Coconut Crunch Cookies
Carrie Parente
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Prep time:
5 dozen

This versatile recipe for chocolate lovers works well with raisins, mini-marshmallows or any kind of dried fruit or nuts. Keep a log in the freezer and serve up these cookies whenever some unexpected visitors show up during the holidays


  • Coconut Crunch Cookie Log

    • 1/2 cup unsalted butter (1 stick)
    • 1 (10-ounce) bag semisweet chocolate chips
    • 2 cups corn flakes, coarsely crushed
    • 1 cup raisins or mini marshmallows
    • 1 cup sweetened coconut flakes


1. In a medium saucepan, combine butter and chocolate chips. Set over medium-low heat and cook until melted, stirring until combined. Remove from heat and stir in crushed corn flakes and raisins or marshmallows. 

2. Shape into three logs, 2-inches in diameter. Scatter coconut on a cookie sheet and roll each log in coconut until fully covered. Wrap logs in parchment or waxed paper and refrigerate until firm, about 45 minutes.

3. Slice into rounds (about 1/2-inch thick) and serve immediately.