Prep Time
20 Mins
Chill Time
15 Mins
Yield
40 cookies (serving size: 2 cookies)
Photo: Andrew McCaul; Food Styling: Jamie Kimm; Prop Styling: Gerri Williams

How to Make It

Step 1

Line a large baking sheet with parchment. Place a small skillet over medium-high heat. Add coconut and toast, stirring constantly, until light golden, 3 to 4 minutes. Transfer to a bowl; let cool.

Step 2

In a medium saucepan over medium heat, combine honey, corn syrup and peanut butter. Bring mixture to a boil, stirring, then remove from heat and stir in chocolate chips and cocoa.

Step 3

Continue stirring until chocolate chips have melted, then stir in cereal and toasted coconut until well coated. Drop by tablespoonfuls onto baking sheet and refrigerate until set, about 15 minutes.

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