Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3
Recipe by MyRecipes July 2011

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Credit: Andrew McCaul; Food Styling: Jamie Kimm; Prop Styling: Gerri Williams

Recipe Summary

prep:
20 mins
chill:
15 mins
total:
35 mins
Yield:
40 cookies (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

124 calories; fat 7g; saturated fat 4g; protein 2g; carbohydrates 17g; fiber 1g; cholesterol 0mg; sodium 84mg.
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