No-Bake Moose Farts

These No-Bake Moose Farts are sweet, chewy Canadian cookie balls made with sweetened condensed milk, graham cracker crumbs, coconut, and chocolate chips. They’re an easy no-bake dessert that Olivia and I love making together because they’re fun, simple, and perfect for sharing.

No ratings yet

Print Pin

Course: Dessert

Cuisine: canadian

Keyword: Canadian cookie balls, coconut chocolate cookie balls, condensed milk dessert balls, no bake cookie balls, No-Bake Moose Farts

Prep Time: 20

Chilling Time: 1

Total Time: 1 20

Servings: servings

Calories: 150kcal

Cost: $8

Equipment

1 Large mixing bowl
1 Rubber spatula
1 Cookie scoop or tablespoon
1 Baking Sheet
1 Parchment paper Helps prevent sticking and makes cleanup easy.
1 Shallow bowl Used for rolling the cookie balls in coconut.

Ingredients

1 can (14 oz) sweetened condensed milk
2 cups graham cracker crumbs Finely crushed for a smooth cookie texture.
1 cup mini chocolate chips
½ cup unsalted butter Melted and slightly cooled.
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups sweetened shredded coconut Used for coating the cookie balls.
2 tablespoons mini chocolate chips Optional for decorating.

Instructions

I always start by lining a baking sheet with parchment paper so our cookie balls won’t stick. My daughter Olivia loves helping with this step because she says it feels like we’re getting our ‘dessert stage’ ready.
In a large bowl, stir together the sweetened condensed milk, melted butter, and vanilla extract. Olivia usually volunteers to do the stirring while I hold the bowl steady. It becomes thick and creamy and smells absolutely amazing.
Add the graham cracker crumbs and salt to the bowl. Stir everything together until the mixture looks like soft cookie dough. I let Olivia sprinkle the crumbs slowly so we don’t make a kitchen snowstorm.
Gently fold in the mini chocolate chips. Olivia always tries to sneak a few while we mix, and honestly, I don’t blame her because they’re irresistible.
Cover the bowl and refrigerate the dough for about 30–45 minutes. This helps the mixture firm up so it’s easier to roll. We usually use this time to clean the kitchen together.
Using a cookie scoop, scoop about 1 tablespoon of dough and roll it between your hands to form smooth balls. Olivia calls these ‘little snowballs of happiness.’
Roll each ball in the shredded coconut, pressing gently so it sticks all around. Olivia loves watching them turn into fluffy white dessert balls.
Place the coconut-covered balls on the tray and refrigerate for at least 1 hour. This helps them firm up into the perfect chewy no-bake cookie balls.
If you like, press a few extra mini chocolate chips on top for decoration. Serve these chilled. Olivia always insists we taste one right away for ‘quality control.’

Notes

If the mixture feels sticky while rolling, lightly wet your hands with cold water.
For a nutty version, mix ½ cup chopped almonds or pecans into the dough.
If you don’t like coconut, roll the balls in crushed graham crackers or powdered sugar instead.
Store the cookie balls in an airtight container in the refrigerator for up to 7 days.
You can freeze them for up to 2 months and thaw in the fridge before serving.
These treats are perfect for holiday cookie trays, bake sales, or quick family desserts.

Nutrition