Coconut and Chocolate Cookie Logs (No-Bake)

These Coconut and Chocolate Cookies are the ultimate no-bake treat—rich, chewy, and ready in just minutes with zero oven time required. Made with crushed biscuits, cocoa, and buttery sweetness, then coated in honey and coconut, these cookies are the perfect fuss-free dessert for busy days, parties, or a sweet snack fix. They’re family-friendly, beginner-friendly, and require just a handful of pantry staples.

Why Everyone Will Love This Recipe

• No oven needed—great for summer or small kitchens
• Rich chocolate flavor with a chewy, candy-like texture
• Coconut coating adds a tropical, nutty finish
• Easy to prep ahead and perfect for storing
• Ideal for kids, parties, holiday trays, or edible gifts

These cookies deliver big flavor with minimal effort. You’ll be hooked after one bite!

What Are No-Bake Coconut and Chocolate Cookies?

No-bake coconut and chocolate cookies are a hybrid between cookie bars and chocolate truffles. Crushed biscuits are mixed with a silky cocoa-butter-milk syrup, shaped into logs, chilled, and then rolled in sweet coconut flakes. There’s no baking involved, making them a go-to treat when time or tools are limited. This dessert is inspired by European-style biscuit salami recipes with a tropical twist.

Pro Tips for the Best No-Bake Cookies

• Use plain tea biscuits like Marie or graham crackers—avoid cream-filled ones.
• Crush biscuits finely but leave some small chunks for texture.
• Use real butter for richness—margarine changes the flavor.
• Don’t overheat the cocoa mixture; mix until just smooth.
• Let chill thoroughly—at least 2 hours or until firm before slicing.
• You can add chopped nuts or dried fruit to the base for extra texture.

Frequently Asked Questions

Can I use digestive biscuits instead?

Yes, digestive biscuits or graham crackers both work well in this recipe.

Is there a substitute for vanilla sugar?

You can use 1 teaspoon of vanilla extract instead—just add it after removing the saucepan from heat.

Can I make this dairy-free?

Yes! Swap the butter for a plant-based version and use your favorite non-dairy milk.

Can I skip the honey?

If needed, you can use maple syrup or corn syrup for brushing before rolling in coconut.

How to Store

Place the finished, sliced cookies in an airtight container and store them in the refrigerator. They’ll stay fresh for up to 1 week. If stacking, use parchment between layers to prevent sticking.

How to Freeze

To freeze, wrap the whole cookie loaf or sliced pieces tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Make Coconut and Chocolate Cookies

Step 1

Step 1

Crush the biscuits into fine crumbs with a rolling pin or food processor. Transfer to a large bowl.

Crush the biscuits into fine crumbs with a rolling pin or food processor. Transfer to a large bowl.

Step 2

Step 2

In a saucepan, combine cocoa powder, sugar, vanilla sugar, and milk. Cook on medium heat, stirring for a few minutes until smooth.

In a saucepan, combine cocoa powder, sugar, vanilla sugar, and milk. Cook on medium heat, stirring for a few minutes until smooth.

Add butter and continue stirring until melted and well combined. Remove from heat.

Step 3

Step 3

Add butter and continue stirring until melted and well combined. Remove from heat.

Pour the hot cocoa mixture over the crushed biscuits. Stir with a spatula until fully combined.

Step 4

Step 4

Pour the hot cocoa mixture over the crushed biscuits. Stir with a spatula until fully combined.

Divide the mixture in half. Transfer one half onto a sheet of parchment paper. Shape it into a rectangle, then roll tightly to form a log.

Refrigerate for at least 2 hours, or until firm.

Step 5

Step 5

Divide the mixture in half. Transfer one half onto a sheet of parchment paper. Shape it into a rectangle, then roll tightly to form a log.

Once chilled, cut the log into 3 equal parts. Brush each with honey and roll in shredded coconut until fully coated.

Step 6

Step 6

Refrigerate for at least 2 hours, or until firm.

Slice into cookie rounds and serve chilled or at room temperature.