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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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THESE are the no-bakes of the seventies, baby! Chocolate-Oatmeal-Coconut perfection...YUMMMM! Ingredients:
2 cups white sugar or 2 cups turbinado sugar, if you are veggie |
1/2 cup unsweetened cocoa |
1/2 cup butter (i use a lite, no tfa margarine, and it works great!) or 1/2 cup margarine (i use a lite, no tfa margarine, and it works great!) |
1/2 cup canned milk (or whatever you have) |
1 teaspoon vanilla extract |
2 1/2 cups quick-cooking oats |
1 1/2 cups coconut flakes |
Directions:
1. Lay out a 3 foot long piece of wax paper.
2. In a sauce pan, mix sugar and cocoa until ALL lumps are broken up and evenly mixed.
3. Turn the pan on MEDIUM (5) and add butter and milk, stirring the mixture and scraping the bottom of the pan CONSTANTLY.
4. *If using turbinado, heat over medium-low heat (3) until all granules are dissolved, then turn up to medium heat (5).
5. Boil for 90 seconds. No more - One Mississippi style.
6. Remove from heat, add oats and coconut and MIX WELL!
7. Scoop out heaping Tablespoons and plop onto waxed paper. Tap down pan to settle.
8. WAIT! Allow to cool and firm up. Lick the empty bowl if you want a taste, otherwise you'll burn the fire outta your tongue!
9. ENJOY!
10. Store in a ziplock baggie or cookie jar. Unlike most cookies, DO NOT store with a heel of bread, it will ruin the texture!
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