These Mint Chocolate No-bake cookies are easy and delicious. Dark chocolate and sweetened coconut no-bake cookies are topped with creamy green mint frosting, smooth chocolate ganache, and garnished with sweetened coconut flakes.
This small batch recipe makes just 6 large cookies.
Scroll to the bottom for a full recipe card.
Even though it may look like a lot of ingredients, these cookies are very simple to make.
How to make Mint Chocolate No-bake Cookies:
For the Cookies:
Line a small cookie sheet with wax paper. Click for a small baking sheet.
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In a medium saucepan, combine the butter, sugar, cocoa and milk. Bring to a boil over medium heat, stirring frequently, and boil about 1 – 2 minutes.
Stir in the vanilla and salt.
Add the oats and sweetened coconut and stir to combine well.
Drop into 6 spoonfuls onto the wax paper. Shape them if needed. Refrigerate until set, about 15 minutes.
For the Frosting:
While the cookies chill, make the frosting. To a stand mixer, add the butter, powdered sugar and milk and beat until creamy and blended. Click for a stand mixer.
Add in the mint extract and green food coloring. If necessary, add an extra teaspoon sugar or milk to achieve the right consistency for thick frosting.
Remove the cookies from the fridge and spread with the green frosting. Return the cookies to the fridge to let the frosting set, about 5 minutes.
For the chocolate ganache:
In a small sauce pan, combine the chocolate chips, milk and butter over very low heat. Cook and stir constantly until the chocolate is smooth and remove from the heat.
Spread the chocolate ganache on the chilled cookies.
Garnish with more coconut flakes and return the cookies to the refrigerator to chill, about 15 minutes.
If there are any cookies left over, store them in the fridge in a single layer on wax paper.
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Ingredients
For the Cookies:
- 3 Tablespoons butter
- 2/3 cup granulated sugar
- 1/8 cup dark cocoa powder
- 1/8 cup milk
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup quick oats
- 1/3 cup sweetened coconut flakes
For the Frosting
- 2 Tablespoons butter (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon milk
- 1/8 teaspoon mint extract
- 2 or 3 drops green food coloring
For the Chocolate Ganache:
- 1/4 cup semisweet chocolate chips
- 1 Tablespoon milk
- 1 Tablespoon butter
- More sweetened coconut flakes for garnish
Instructions
For the Cookies:
- Line a small cookie sheet with wax paper. Click for a small baking sheet.
- In a medium saucepan, combine the butter, sugar, cocoa and milk. Bring to a boil over medium heat, stirring frequently, and boil about 1 - 2 minutes.
- Stir in the vanilla and salt.
- Add the oats and sweetened coconut and stir to combine well.
- Drop into 6 spoonfuls onto the wax paper. Shape them if needed. Refrigerate until set, about 15 minutes.
For the Frosting:
- While the cookies chill, make the frosting. To a stand mixer, add the butter, powdered sugar and milk and beat until creamy and blended. Click for a stand mixer.
- Add in the mint extract and green food coloring. If necessary, add an extra teaspoon sugar or milk to achieve the right consistency for thick frosting.
- Remove the cookies from the fridge and spread with the green frosting. Return the cookies to the fridge to let the frosting set, about 5 minutes.
For the Chocolate Ganache:
- In a small sauce pan, combine the chocolate chips, milk and butter over very low heat. Cook and stir constantly until the chocolate is smooth and remove from the heat.
- Spread the chocolate ganache on the chilled cookies.
- Garnish with more coconut flakes and return the cookies to the refrigerator to chill, about 15 minutes.
Notes
If there are any cookies left over, store them in the fridge in a single layer on wax paper.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 398 Total Fat: 20g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 223mg Carbohydrates: 55g Fiber: 4g Sugar: 43g Protein: 3g
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