Moose Farts No Bake Dessert Recipe | Easy Sweet Coconut Treat Bites
No-bake coconut bite treats made with coconut, graham crumbs, condensed milk, brown sugar, butter, and vanilla, then rolled and chilled. They’re soft, chewy, and easy to customize with coatings or mix-ins.
Ingredients
Ingredients
- Sweetened shredded coconut
- Graham cracker crumbs or digestive biscuit crumbs
- Sweetened condensed milk
- Brown sugar
- Unsalted butter, softened
- Vanilla extract
- Pinch of salt
- Extra coconut for rolling (optional)
- Cocoa powder for rolling (optional)
- Chocolate sprinkles for rolling (optional)
Instructions
Instructions
- Line a baking sheet with parchment paper and prepare shallow bowls with extra coconut, cocoa, or sprinkles for coating.
- Soften the butter at room temperature until spreadable.
- In a large bowl, stir together sweetened shredded coconut, graham cracker crumbs, brown sugar, and a pinch of salt until evenly combined.
- Add sweetened condensed milk, softened butter, and vanilla extract to the dry mixture and stir until the mixture is thick, slightly sticky, and holds its shape when pressed.
- Use a small cookie scoop or tablespoon to portion the mixture and roll each portion between your palms to form smooth balls.
- Roll the balls in extra coconut, cocoa powder, or chocolate sprinkles if desired and place them on the lined baking sheet.
- Refrigerate until firm to the touch, about 45 to 60 minutes.
- Serve chilled or let the bites sit at room temperature for 5 to 10 minutes for a chewier texture.
Notes
Store in an airtight container in the refrigerator for up to 1 week, layering with parchment to prevent sticking. Freeze up to 2 months; freeze on a tray first, then transfer to a bag. If the mixture is too wet, add more crumbs or coconut a tablespoon at a time; if less sweet is desired, use unsweetened coconut and reduce brown sugar, adding condensed milk gradually. Bites hold at room temperature for a couple of hours but taste best chilled. Optional variations include chocolate-dipped, Almond Joy style with an almond center, maple extract swap, mocha with instant espresso, peanut butter, lemon coconut, holiday sanding sugar, and gluten-free using GF grahams or almond flour.