Fudgy Coconut Oatmeal Cookies

“These were very good.I would have liked for them to have a more solid and less mushy texture (mine didn’t harden, just stayed soft), but they were yummy and chocolately all the same.I halved the recipe and using 2 tbsp margarine and 2 tbsp unsweetened applesauce, 1/4 cup vanilla Almond Breeze, a few tbsp slivered almonds (what was on hand) but kept the coconut and vanilla at 1/2 cup and 1 tsp respectively.These were definitely fudgy and yummy, and will definitely make them again.”

“These were OK initially but better by the second day. They didn’t set up as much as the No Bakes with peanut butter do (which I’m most accustomed to); day 2 they were more set but soft in the middle. I think it could do with a little less cocoa; it was almost too chocolately (I know–is that possible?!). I’ll try them again with a few modifications. Since my family loves the Chocolate-Peanut Butter No Bakes so much, our opinion may be influenced by these being different.”

“Oh my goodness! This was great, for so many different reasons. First, they taste amazing. Second, it was easy to make. I was at a Mom’s Group cookie making. Everyone needed to use the oven, but since this didnt need to bake, it was very convenient. Also, one of the kids was able to help spoon them out.”

“AWESOME! it seems like i’m always wanting desert after every meal so i made these amazing cookies. the only bad thing is i’ve almost eaten the whole batch within the first day. love it love it love it, will make it again”

“I could eat the whole batch. I used 1/2 sugar and 1/2 splenda. Only made 30 cookies, (mine must be larger). Thanks for a fast easy and delicious recipe.”