Spicy Peanut and Toasted Coconut No-Bakes

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These cookies were inspired by Jeni Britton Bauer's Bangkok Peanut crystal cream: a blend of toasted coconut and peanut food cream, finished with a crisp prickle of cayenne pepper.

If you similar a sweeter, creamier cookie, usage each of the peanut food mixture, but if you similar your cookies crunchier, you tin clasp backmost a small connected the amounts of maize syrup, brownish sweetener and peanut butter.

The cookies tin beryllium stored successful an airtight instrumentality for up to 5 days, oregon they tin beryllium frozen (first individually frozen until solid, past stored successful a freezer-safe zip-top bag) for up to 3 months.

Ingredients

measuring cup

Servings: 24  cookies

  • 1 cupful shredded unsweetened coconut
  • 3 cups canned, crisped chow mein noodles
  • 1/2 cupful chromatic oregon airy maize syrup
  • 1/2 cupful packed airy brownish sugar
  • 1 cupful earthy unsweetened peanut butter, good stirred
  • 1/2 spoon vanilla extract
  • 1/2 spoon kosher salt
  • 1/4 spoon crushed cayenne pepper

Nutritional Facts

Per cookie

  • Calories

    170

  • Fat

    11 g

  • Saturated Fat

    5 g

  • Carbohydrates

    17 g

  • Sodium

    82 mg

  • Protein

    4 g

  • Fiber

    2 g

  • Sugar

    8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake and More No-Bake Desserts," by Faith Durand (Stewart, Tabori & Chang, 2013).

Tested by Jane Touzalin.

Published December 3, 2013

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Updated March 14, 2026

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