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

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.

Ratings & Reviews

shobavashi's Review

June 10, 2014
To make it gluten free, substitute the corn flakes w/ gluten free rice or corn Chex. Also make sure the peanut butter you buy is also gluten free

jessicalefevre's Review

June 04, 2014

rapture223's Review

September 18, 2013

Breanne406's Review

August 16, 2012
So easy and really good. Great to make in the summer because you don't need the oven.