Ingredients:
For the Cookies:
1/2 cup butter
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups quick oats
2 1/2 cups shredded unsweetened coconut
For the Frosting:
1/2 cup butter, room temperature
1 1/2 cups icing sugar
1 tbsp milk
1/2 tsp mint extract
Green food coloring
For the Ganache:
3/4 cup semisweet chocolate chips
1 tbsp milk
1 tbsp butter
Directions:
Prepare Cookie Sheets: Line 2 cookie sheets with wax paper.
Make the Cookie Base:
In a large pot, combine butter, sugar, cocoa, and milk.
Bring to a boil over medium-high heat, stirring frequently, and boil for 1-2 minutes.
Stir in vanilla and salt.
Add oats and coconut, stir to combine.
Drop 24 spoonfuls onto wax paper. Refrigerate until set.
Make the Frosting:
In a stand mixer (or use a hand mixer), beat butter, icing sugar, and milk until creamy.
Add mint extract and food coloring. Adjust consistency with additional sugar or milk if necessary.
Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.
Make the Ganache:
In a small pot, combine chocolate, milk, and butter over very low heat.
Cook and stir constantly until chocolate is smooth. Set aside to cool for 5-10 minutes.
Spread ganache on cooled cookies and return to the refrigerator to allow chocolate to set.
Store: Because they are slightly gooey, store them in the fridge or freezer with wax paper between layers to prevent sticking.
Tips:
Use quick oats for the best texture.
Adjust the mint extract and food coloring to your taste preference.
Prep Time:
Total Time: 25 minutes
Calories: 315 kcal per cookie
Enjoy these delicious and easy no-bake cookies with a refreshing minty twist! 🍪🍃
