- 1/2 cup butter
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 1/2 cups oats I use quick
- 2 1/2 cups shredded unsweetened coconut
- 1/2 cup butter room temperature
- 1 1/2 cups icing sugar
- 1 tbsp milk
- 1/2 tsp mint extract
- green food coloring
- 3/4 cup semisweet chocolate chips
- 1 tbsp milk
- 1 tbsp butter
Line 2 cookie sheets with wax paper.
In a large pot, combine butter, sugar, cocoa and milk. Bring to a boil over medium-high heat, stirring frequently, and boil 1-2 minutes.
Stir in vanilla and salt. Add oats and coconut and stir to combine.
Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
Meanwhile, make the frosting. To a stand mixer (or use a hand mixer), add butter, icing sugar and milk and beat until creamy and blended. Add in mint extract and food coloring. If necessary, add an extra tbsp sugar or milk to achieve the right consistency — you do not want the icing runny.
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 5-10 minutes. Spread on cooled cookies, and return to the refrigerator to allow chocolate to set.
Because they are slightly gooey, I like to store them in the fridge or freezer with wax paper between layers so they don’t stick together.