Most recipes for chocolate no-bake cookies seem to include peanut butter. My family's does not. I offer it in the interest of satisfying those who are allergic to peanuts.


3 cups oats
1 cup grated coconut
2 cups sugar
1/2 cup margarine
1/2 cup milk
1/2 tsp. vanilla extract
1-2/3 ounces baking chocolate (whatever kind you like; I use semisweet) or 5 Tbsp. cocoa powder

Mix sugar, chocolate, margarine and milk together in a pot (I find it helps to put the sugar in first, add the other ingredients on top, and let the mixture sit and soak together while you prep the dry ingredients). Bring to a boil over low heat, stirring constantly. Remove from heat; stir in vanilla and pour over oats and coconut. Mix thoroughly. Drop teaspoon-size lumps on a cookie sheet or other large, flat non-stick surface, cover, and place in fridge to chill (an hour is usually enough but overnight is best).