Thank goodness for my friend Kim from Elementary School!
After my first attempt was a fail, she sent me her mom’s recipe for these cookies and they are amazing.

I cooked these just the right way this time and that made the chocolate tops shiny!

Note: Don’t overcook the first three ingredients because that makes the cookies crumble and chalky looking.

This time I stopped cooking the mixture just before the soft boil stage (using a candy thermometer), I think it was around 155°-160º and the mixture had just begun frothing/boiling around the sides of the pot.

Then I just stirred in the vanilla, cocoa, large flake oats and coconut. These are dropped by teaspoonfuls onto wax paper to cool and set.

Magic!

♠

Best Ever No Bake Chocolate Drop Cookies

 

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The key is to be careful not to over cook the liquid mixture. Just wait until a candy thermometer reads around 155-160F, it will be just starting to boil on the sides of the pan.

Author: Barbara Barry

Serves: 2 dozen

Ingredients

• 2 cups white sugar
• 1/2 cup butter
• 1/2 cup evaporated milk
• 1 tsp vanilla
• 1/2 cup cocoa powder
• 3 cups large flake oatmeal
• 1 cup coconut

Instructions

1. Measure the first three ingredients i(sugar, butter, evaporated milk) nto a non stick pot and cook over medium heat until a candy thermometer reads 155-160F or about three minutes and the mixture is just starting to froth/boil on the sides of the pot.
2. Remove from heat and stir in vanilla, cocoa powder, oatmeal and coconut.
3. Drop by teaspoons onto wax paper and allow the cookies to cool and set.
4. Makes approx 2 dozen cookies depending on the size of each cookie.

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Love,

Smidge