These no-bake chocolate coconut haystacks are the easiest holiday cookie recipe ever. Even better, they’re vegan and gluten-free!

Chocolate Coconut Haystacks on a plate

I won’t lie to you, I kept meaning to photograph these coconut haystack cookies a few days ago. But then a nap happened, then laundry had to be done, and a cat that had a belly to be scratched. In the meantime, these coconut nuggets of goodness started disappearing one by one, leaving a tray half full of coconut haystacks and thoughts of “um how the heck am I going to mask the fact that I ate almost half of these??”.

So I’m just going to be real with you , I ate a good amount of these and with good reason—they are hella good. Also, get on the no-bake train, because these are the best throw together dessert sans oven. Even though the weather has been on the cooler side here, I’m all for exchanging turning on the oven for popping desserts in the freezer and trying to distract myself with cleaning until they are done.

I prefer my coconut desserts on the meaty side (does that make sense?) with a lot of heft to them and not as much liquid/squishy stuff. The amount of coconut to chocolate ratio may be a bit much for some, but I love the contrast of the crunchy coconut with the chocolate mixture in these coconut haystacks.

These quell the craving for a super quick chocolate dessert when you don’t have any chocolate chips left because a certain boy in your house ate them all by the handful. It’s fine though, I’ll be basking in these last days (noooo!) of summer and no-bake desserts until we start seeing explosions of pumpkin and apple everything.

Chocolate Coconut Haystacks on baking tray

How to make coconut haystack cookies

To make these coconut haystacks, you simply have to mix together cocoa powder, vanilla, your favorite non-dairy milk, powdered sugar, salt, and a lot of shredded coconut. Because there’s no flour in this no-bake cookie recipe, feel free to really mix everything up properly. Once the coconut pieces are evenly coated in the yummy cocoa mixture, use a tablespoon or small ice cream scoop to portion out the haystack cookies. (I made mine about the size of two tablespoons, but you can make these however big or small you’d like!).

Place the cookies onto a lined baking sheet, and then freeze until fully set. These cookies keep in the fridge for about a week, or you can stash them in your freezer to make them last for longer. Just pop them onto a plate on your counter about 20 minutes before you plan on eating them!

Chocolate Coconut Haystacks

More no-bake recipes on Heart of a Baker:

Print

No-Bake Chocolate Coconut Haystacks

  • Author: Abby Bayatpour
  • Prep Time: 3 hours
  • Cook Time: 0 minutes
  • Total Time: 3 hours
  • Yield: 12-16 1x
  • Category: Cookies
  • Method: Mixed
  • Cuisine: American

Description

These no-bake chocolate coconut haystacks are the easiest holiday cookie recipe ever. Even better, they’re vegan and gluten-free!


Scale

Ingredients

  • 6 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1/3 cup non-dairy milk
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 3 cups unsweetened shredded coconut

Instructions

  1. In a medium mixing bowl, combine cocoa powder, vanilla extract, non dairy milk, powdered sugar, and salt, mixing until combined. Add shredded coconut and thoroughly combine into the chocolate mixture.
  2. Scoop into 1-2 tablespoon sized balls, placing onto a lined cookie sheet.
  3. Freeze for 3-4 hours, or until firm.

Keywords: coconut haystacks, haystack cookies