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Delicious no-bake Moose Farts recipe: Newfoundland coconut-graham cookie balls made with sweetened condensed milk. Easy, freezer-friendly holiday treat!
Let’s talk Moose Farts—the iconic Newfoundland no-bake cookies with the world’s cheekiest name and the coziest vibe. These coconut-graham cookie balls are creamy, chewy, and dangerously poppable—perfect for holiday cookie exchanges, last-minute dessert trays, or a sweet nibble with coffee. If you love easy no-bake desserts and freezer cookies, this Moose Farts recipe is your new go-to. I’ll show you how to make them classic, gluten-free, vegan, or chocolate-dipped for extra drama. Ready to fall in love with the most requested Canadian Christmas treat?
What Makes This Moose Farts Recipe Special?
Why you’ll crave these: This is the Moose Farts recipe I bring to parties when I want zero stress and maximum compliments. It’s quick, pantry-friendly, and endlessly riffable.
- True to Newfoundland roots: Classic coconut + graham cracker crumbs + sweetened condensed milk combo with a touch of vanilla.
- No-bake, no-fuss: 10 minutes of mixing, a short chill, and you’re done—ideal for busy holiday baking.
- Texture goals: Soft, chewy centers with a delicate coconut coating. Bliss balls, but make it nostalgic.
- Diet-flexible: Includes gluten-free Moose Farts and vegan Moose Farts (with coconut condensed milk) that taste just like the original.
- Freezer-friendly: Make ahead for parties, cookie swaps, or gifting. They thaw in minutes.
- Flavor-play: Chocolate-dipped, rum (or rum extract) for “adult” vibes, peanut butter swirl, lemon-coconut—lots of fun twists.
Ingredient Notes
What you’ll need: These pantry staples build the classic Moose Farts flavor and chew. No amounts below—just the why and how.
- Graham cracker crumbs: The base that binds; use fine crumbs for a smooth roll. For gluten-free Moose Farts, choose certified GF graham crumbs.
- Shredded coconut: Unsweetened for balance or sweetened for extra dessert-y vibes. Use finely shredded for best texture.
- Sweetened condensed milk: The creamy glue. For vegan Moose Farts, swap in sweetened condensed coconut milk.
- Vanilla extract: Rounds the sweetness. A few drops of almond extract adds bakery-style aroma.
- Butter (optional): A little melted butter adds richness and helps the mixture set with a tender bite.
- Salt: A tiny pinch keeps flavors from reading flat. Don’t skip it.
- Optional add-ins: Mini chocolate chips, finely chopped pecans, or toffee bits for custom texture.
- For coating: Extra coconut, cocoa powder, sprinkles, or finely crushed graham crumbs.
How To Make Moose Farts Recipe
Quick overview: Stir, chill, roll, and coat—these no-bake cookie balls are easier than a grocery store run. Here’s how to make Newfoundland Moose Farts like a pro.
- Prep your tray: Line a baking sheet with parchment. Clear a little room in the fridge.
- Mix the base: In a large bowl, combine sweetened condensed milk, vanilla (and almond extract if using), a pinch of salt, and melted butter (optional). Stir until glossy.
- Add the dry mix: Sprinkle in graham cracker crumbs and shredded coconut. Fold until evenly hydrated—no dry pockets.
- Stabilize the texture: If the mixture looks too wet, add a little more graham crumbs; if too stiff, a spoonful of condensed milk brings it back.
- Chill to firm: Refrigerate the bowl for 10–20 minutes. You want a scoopable, not sticky, dough.
- Roll the balls: Scoop about 1 tablespoon per ball and roll between your palms. Aim for bite-sized, even pieces.
- Coat for finish: Roll each ball in coconut, cocoa powder, or crushed graham crumbs for that signature Moose Farts look.
- Set and serve: Chill 30–60 minutes until set. Serve slightly chilled for the perfect chewy bite.
Pro Tips
- Control sweetness: Use unsweetened coconut and a splash of vanilla to keep the balance just right.
- Texture rescue: Too sticky? Add more crumbs. Too dry? Add condensed milk 1 teaspoon at a time.
- Uniform size: A small cookie scoop keeps portions consistent for gifting and cookie exchanges.
- Party ready: Make a double batch and stash half in the freezer—these freezer cookies thaw in 10 minutes.
- Chocolate upgrade: Dip half the batch in melted dark chocolate and shower with coconut for a showy platter.
WANT TO SAVE THIS RECIPE?
Storage & Make-Ahead
Keep them fresh: Moose Farts are ideal for prepping ahead—hello, holiday sanity.
- Fridge: Store in an airtight container for up to 10 days. Layer with parchment to prevent sticking.
- Freezer: Freeze in a single layer, then transfer to a bag or container for up to 3 months. Thaw at room temp 10–15 minutes.
- Travel tip: Pack chilled and keep cool; they hold up beautifully on dessert tables.
- Re-soften: If they feel too firm from the fridge, rest at room temp 5–10 minutes.
Variations & Substitutions
Make them yours: From gluten-free Moose Farts to chocolate-dipped or lemony coconut, here’s how to riff.
- Gluten-free: Use certified GF graham crumbs. Everything else stays the same.
- Vegan: Swap in sweetened condensed coconut milk and plant-based butter (or skip the butter).
- Chocolate-dipped: Dip set balls in dark chocolate; sprinkle with toasted coconut or flaky salt.
- Rum (or rum-free) version: Add 1–2 teaspoons dark rum or 1/2 teaspoon rum extract. Adults will cheer.
- Peanut butter swirl: Mix in a few spoonfuls of creamy peanut butter for a richer bite.
- Lemon-coconut: Add lemon zest and a tiny splash of lemon extract for a bright twist.
- No-coconut option: Replace shredded coconut with extra graham crumbs + finely ground oats; coat in graham crumbs or cocoa.
- Nut-free: Skip nuts and add mini chocolate chips for texture.
- High-protein: Stir in a scoop of vanilla protein powder; add a touch more condensed milk if needed.
Final bite: If you’re craving a crowd-pleasing, no-bake dessert that tastes like childhood and looks like a gift, this Moose Farts recipe is it. They’re quick, portable, and wildly adaptable—exactly what you need for cookie exchanges, holiday trays, and sweet tooth emergencies.
FAQ
What are Moose Farts, exactly?
A classic Newfoundland no-bake cookie: coconut and graham crumbs bound with sweetened condensed milk, rolled into bite-sized balls and coated in coconut.
Do Moose Farts need to be baked?
Nope! They’re a no-bake dessert ball—mix, chill, roll, and set. That’s why they’re perfect for busy holiday baking marathons.
How do I make gluten-free Moose Farts?
Use certified gluten-free graham cracker crumbs. Everything else is naturally gluten-free. Easy swap, same chewy texture.
Can I make vegan Moose Farts?
Yes—use sweetened condensed coconut milk and plant-based butter (or omit butter). The flavor stays creamy and coconut-forward.
Why is my mixture too sticky to roll?
Chill the bowl 10–20 minutes, then add a little more graham crumbs. It should scoop cleanly and roll without gluing to your hands.
Can I make them less sweet?
Use unsweetened coconut, a pinch more salt, and add cocoa powder to the coating. You can also increase graham crumbs slightly for balance.
Can I add alcohol like rum?
You can add 1–2 teaspoons dark rum or use 1/2 teaspoon rum extract for a kid-safe version. Chill well to set the flavor and texture.
How long do Moose Farts last?
Up to 10 days in the fridge, and 3 months in the freezer. Store airtight and layer with parchment to prevent sticking.
Any ideas if I don’t like coconut?
Swap coconut with extra graham crumbs and finely ground quick oats. Roll in graham crumbs, cocoa powder, or sprinkles instead of coconut.
Moose Farts Recipe
Delicious no-bake Moose Farts recipe: Newfoundland coconut-graham cookie balls made with sweetened condensed milk. Easy, freezer-friendly holiday treat!
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Servings: 36 pieces
Equipment
- Mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop (1 tablespoon)
Ingredients
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 3 cups unsweetened finely shredded (desiccated) coconut
- 1 tsp pure vanilla extract
- 1/8 tsp fine salt
- 1 cup graham cracker crumbs for coating
Instructions
- Line a baking sheet with parchment paper. Place the graham cracker crumbs in a shallow bowl for coating and set aside.
- In a mixing bowl, stir together the sweetened condensed milk, vanilla, and salt. Add the coconut and mix until every flake is evenly moistened and a thick, sticky dough forms.
- Cover and refrigerate the mixture until firmer and easy to handle, about 30–60 minutes.
- Scoop the chilled mixture into 1-tablespoon portions and roll each into a smooth ball with clean or lightly damp hands.
- Roll each ball in graham cracker crumbs to coat all over and place on the prepared baking sheet.
- Refrigerate until set, about 30 minutes. Keep chilled until serving.
Notes
Use fine, unsweetened desiccated coconut for the best texture; larger flakes will not bind as smoothly. A cookie scoop keeps portions consistent and helps yield about 36 pieces. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months. For a flavor twist, add a drop or two of almond or rum extract to the mixture.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
Craving more no-bake treats: Browse my no-bake desserts and chocolate favorites.
Gluten-free & vegan inspiration: Explore gluten-free recipes and vegan treats to round out your cookie platter.
