My Easy No-Bake Moose Farts Recipe

I still laugh when I say the name out loud, but the memory of my grandmother rolling chocolatey, coconut-specked balls with me is sweeter than the joke. I wrote this recipe after one rainy afternoon when my kids wanted a hands-on treat and the oven felt like another chore. Baking was out; connection was in.

This short guide gives you exact measurements, simple steps, and smart swaps so your first batch turns out soft, chewy, and flecked with chocolate chips. You’ll see how quick chilling and rolling makes neat, even cookie bites that hold up for snacks, parties, or an after-school pick-me-up.

I promise clear tips for fridge and freezer storage, a rough yield of about 40 balls, and a small nutrition note so you can enjoy these without guessing. If you love recipes that bring family smiles with little fuss, this is one you’ll want to keep on repeat.

The first time I tasted these little bites I was struck by how creamy sweetened condensed milk and vanilla can make simple pantry crumbs sing.

Coconut, graham cracker crumbs, and chocolate chips fold into a butter-and-sweetened-condensed-milk base. The mix chills, then gets rolled into 1 1/4-inch balls and coated in graham crumbs for a soft, chewy bite.

I know the name brings a laugh, but the flavor is no joke—these cookies feel like candy-bar-meets-cookie desserts. Kids love rolling the dough, and the make-ahead ease makes them a go-to for busy weeks and casual gatherings.

• Creamy base: butter, sweetened condensed milk, vanilla.
• Mix-ins: graham crumbs, dried coconut, chocolate chips.
• Chill, roll, coat, and store — no oven required.

A small batch of pantry staples becomes a bite-sized crowd favorite in under an hour. I wrote this to give you a fast, hands-on dessert that fits busy days and casual gatherings.

Chill time is about an hour to firm the mixture, so most of the work happens in minutes. The process is perfect for little helpers and keeps the kitchen cool.

• I keep prep to minutes — mix, chill, roll — so you get dessert without heating the stove.
• Pantry ingredients like graham crumbs, coconut, and chocolate chips are likely on hand.
• Hands-on rolling makes this a great activity for kids and a playful way to teach measuring.
• The recipe scales for a party and holds up well on dessert trays for easy serving.

I also share measured nutrition so you can enjoy this cookie-style treat mindfully. For more party recipes that travel well, see my favorite party recipes.

I keep a short, exact ingredients list on my counter so every batch turns out the same.

• 1 can sweetened condensed milk (14 oz / 300 ml) — the creamy base that binds the mixture.
• 1/4 cup melted butter — adds richness and helps set the cookie bites.
• 1 teaspoon vanilla extract — warms and balances the sweetened condensed flavor.
• 1 1/2 cups dried coconut (fine or medium shred) — choose fine for even texture.
• 1 1/2 cups graham cracker crumbs — gives structure and that classic graham cracker note.
• 1 1/2 cups chocolate chips — for chocolate pops in each bite.
• Additional graham cracker crumbs for rolling — for a neat, lightly sandy finish.
• Yield: about 40 cookie bites. Use brands you like for best results.

I’ll walk you through the exact actions and timing that make consistent, firm cookie balls every time.

1. Make the base: butter, sweetened condensed milk, and vanilla

   Melt the butter and whisk in the sweetened condensed milk and vanilla extract until smooth and glossy. Do this in minutes so the mix stays warm enough to blend easily but not hot.

2. Stir in the mix-ins: graham crumbs, dried coconut, and chocolate chips

   Fold in graham cracker crumbs, dried coconut, and chocolate chips until the mixture looks evenly speckled and cohesive. Aim for a uniform texture so each bite has chocolate and coconut.

3. Chill, roll into 1 1/4-inch balls, and coat in crumbs

   Chill the bowl about an hour so the mixture firms and becomes easy to handle. Scoop with a small scoop and roll into 1 1/4-inch balls for consistent sizing.

   Roll each ball lightly in extra graham cracker crumbs for a sandy finish that helps hold shape.

4. Set until firm and store properly

   Chill again until firm so centers hold their shape. Transfer finished moose farts to a container with parchment between layers to prevent sticking.

   If the mixture feels too sticky, chill longer or add a tablespoon more crumbs, one at a time, until it firms for rolling.

With a couple of smart swaps, you can customize texture and flavor without extra fuss. These quick tips help you toast, chill, and fix the mix so each bite comes out balanced and tasty.

I toast dried coconut at 350°F for 5–7 minutes until it is lightly golden. Cool it fully before folding into the mix for a nutty aroma.

If the dough feels sticky, stir in extra graham crumbs a tablespoon at a time and chill 10–15 minutes. This firms the mix for clean rolling.

• Gluten-free: use certified gluten-free graham cracker crumbs for the same sandy finish.
• Dairy-free: swap sweetened condensed milk for coconut condensed milk and use dairy-free chips.
• Less sweet: choose unsweetened coconut and dark chocolate to cut sugar and keep flavor bright.

Try white or dark chocolate chips, chopped nuts, or rum-soaked raisins for a grown-up twist. I keep portions small so desserts feel balanced.

I like to lay out all my gear first — it keeps the kitchen calm and the kids focused. Gather these tools so you can move smoothly from mixing ingredients to chilling and storing the finished bites.

I also keep a silicone spatula for gentle folding, a digital scale when I want precise grams, and a small saucepan or microwave-safe bowl for melting butter cleanly. These extras make the process faster and protect your countertop while you work.

I learned that how you pack them matters as much as the recipe for keeping the centers firm. Good storage keeps chocolate and coconut tasting fresh and the coating tidy.

I refrigerate finished moose farts in an airtight container. I layer parchment between rows to protect the graham cracker crumbs and coating.

Keep the container cold until serving. A short hour in the fridge firms the mixture if it softened in a warm kitchen.

I pre-freeze the cookie balls on a baking sheet until firm. Then I move them to a sealed container or freezer bag to prevent sticking.

Thaw in the fridge or at room temperature until just soft enough to bite. If the coating looks thin, roll a thawed cookie lightly in extra graham cracker crumbs.

• Label the container with the date to rotate batches.
• Portion into small containers to limit air exposure when opened.
• Keep chilled for transport so cookies hold their shape and coating.

For stress-free hosting, I often prep these little cookie balls a day or two before guests arrive. They hold up well on dessert buffets and travel neatly when chilled.

I scale easily: one batch yields roughly 40 cookie balls. I double or triple the recipe for larger parties or school events.

I make them 1–2 days ahead and keep them chilled for stress-free hosting. For longer storage I freeze pre-formed balls and thaw in the fridge the day before serving.

• I plate with small tongs or toothpicks so guests grab without smudging the cracker crumbs coating.
• I label flavors for kids and grown-ups, especially if nuts or rum-soaked raisins are in any batch.
• I keep trays cool en route in a small cooler bag so the mixture stays firm and neat.

These desserts pair beautifully with strong coffee or a pot of hot cocoa. The warm drinks balance the rich chocolate and coconut notes.

I add a fresh fruit platter—berries and sliced citrus—to lighten the spread. A mix of dark and white chips on one tray makes the selection feel abundant.

Here’s a simple nutrient breakdown so one ball fits your snack plan. I estimated values for a batch that yields about 40 cookie balls. These numbers help you plan portions and balance treats with meals.

• Calories: ~118 per ball (yield ≈ 40).
• Fat: ~6 g total (about 4 g saturated).
• Carbs: ~16 g total, including ~13 g sugar and ~1 g fiber.
• Protein: ~2 g; Sodium: ~54 mg (varies by graham cracker crumbs).

These are estimates that shift with exact cups-to-grams, brands, and ball size. I recommend using the same scoop each time for consistent portions and reliable nutrition estimates.

I test a tiny sample before I roll the whole batch to lock in the right consistency. A quick check saves time and keeps the finished bites neat.

Measure carefully and trust short chill times. Small changes to crumbs or liquid fix most problems in minutes.

• Stir in graham crumbs or extra crumbs a tablespoon at a time until the mixture firms.
• Chill the bowl or spoon the mix into the fridge for 10–15 minutes to make rolling easier.
• If the coating looks thin after chilling, re-roll in extra graham cracker crumbs for a tidy finish.

• Add a spoonful of sweetened condensed milk or a dab of melted butter and mix until the dough clumps.
• Fold chips in last and gently so you don’t warm the base and dry it further.
• Toast coconut only, then cool it fully before folding in so it does not soften the structure.

This single-page recipe pulls the ingredient list and directions into one clear, printable set. Keep it handy on your phone or print it for a countertop card.

1. Ingredients: 1 can sweetened condensed milk (14 oz), 1/4 cup melted butter, 1 tsp vanilla, 1 1/2 cups dried coconut, 1 1/2 cups graham cracker crumbs, 1 1/2 cups chocolate chips, plus extra graham crumbs for rolling.
2. Make the base: whisk melted butter, condensed milk, and vanilla until smooth.
3. Fold in graham cracker crumbs, dried coconut, and chocolate chips until evenly mixed.
4. Chill the mixture about 1 hour so it firms for rolling.
5. Scoop and roll into 1 1/4-inch balls; coat lightly in extra graham crumbs.
6. Chill again until firm. Yield: about 40 cookie balls. Scale by doubling cups for larger batches.

Quick variations: swap dairy for coconut condensed milk, use dark chocolate chips, or choose gluten-free graham cracker crumbs.

Try this recipe, snap a photo, and watch how the silly name sparks smiles around the table. I invite you to make a batch, then come back to rate the recipe and drop your best tips for fellow readers.

Share your moose farts photos and tag me—this playful name starts conversations. These balls travel well when chilled, so they are perfect for a party or potluck. I also love a half-dark, half-white chocolate mix; tell me which you prefer.

Store moose farts in the refrigerator in airtight containers, with parchment between layers, or freeze for up to three months. Thanks for baking without baking—keep them small for a one-bite treat and come back soon with flavor ideas like extra coconut, graham cracker crumbs, or a touch of vanilla.