A fun and festive no-bake cookie confection prepared with basic and inexpensive pantry ingredients, Hairy Moose Droppings are sure to get a giggle and definitely a big YUM too!
Once in a while, one has to let go of all better judgement and take a leap. I did that a few years ago with my Unicorn Poop Cookies. They were a hit and brought loads of traffic to Lord Byron’s Kitchen. Last Christmas, I changed up the recipe a bit and shared Elf Poop Cookies. In an effort to include no bake recipes in this series, I’m going out on a limb and sharing my version of Rock Recipe’s Moose Farts.
Before we get too into it, it might come as no surprise to my readers that I’m back with a third installment of Lord Byron’s 24 Cookies of Christmas. Should you be new here, let me tell you a bit about how this works. This is my third annual Christmas cookie extravaganza. Like the previous two years, I will post a brand new Christmas cookie recipe for 24 consecutive days. Yes, that means Saturdays and Sundays too! For your reference, you can find links to the first two years further down the page.
Fresh off of my 12 Biscotti of Christmas series, I’m excited to get this new series started. Last year, I also did 12 Bundt Cakes of Christmas. Now, who’s ready to get started on this journey with me? Is your butter melted and cooled? Are your pecans chopped? Have you crushed your shredded wheat? Is your apron on? Good! Let’s get to it!
I absolutely love Rock Recipes. If you do not already subscribe to Barry’s blog, I encourage you to do so. He’s a fellow Newfoundlander and has an abundance of Newfie-inspired recipes. His Moose Farts were the inspiration for my Hairy Moose Droppings.
Like his version, I’m starting with sweetened condensed milk and melted butter. Already off to a good start, right? I kept true to his original recipe with the exception of adding the hairy part, and an extra bit of crunch to the interior.
I love the blend of sweetened condensed milk, coconut, and graham cracker crumbs. But, I love crunchy, textured food. The addition of the pecans were an absolute must for me. You can use chopped walnuts, hazelnuts, or even peanuts if you prefer.
Hairy Moose Droppings are certainly one cookie you’ll want to keep refrigerated. I love them cold right out of the fridge. But, you can take them out of the fridge and let them sit at room temperature for ten minutes. They will be softer and meltier.
This recipe will yield 48 cookies, which is a lot. Because they are sweet, it’s not very common to each more than one or two at a time. For that reason, they are perfect to make ahead and freeze. They will last months in the freezer, but I very rarely keep anything frozen for longer than 3 months.
THE RIGHT SHREDDED COCONUT
Shredded coconut comes in a different textures, and it’s important to use the right one. The most common are the fine and medium shredded coconut. Those two come in either sweetened or unsweetened. I’m using unsweetened coconut in these Hairy Moose Droppings.
It’s important to use a grated/shredded coconut. The size of the shredded coconut won’t make a difference to the taste, but it certainly will make a difference to the bite and the rolling of the cookie dough. The longer shreds of coconut will make for a messier cookie, and you will want your delicious cookies to look just as amazing as they taste!
Use a fine shred. The finely grated/shredded coconut will give you just the right texture for rolling these into balls.
SHREDDED WHEAT CEREAL
The hairy part comes mostly from the shredded wheat. If you already have sweetened mini shredded wheat on hand, go ahead and use that. There’s no need to run out and buy more cereal. If, however, you don’t have any on hand already, then here’s what you should do.
But the larger shredded wheat. They call them biscuits. You buy them in a box, and there’s 18 packages in each box. But the unsweetened kind. These cookies already have enough sweetness. You’ll need two or three of the biscuits, so 18 packages is a bit much. But, shredded wheat is so good for you, so it won’t go to waste!
STORING, PACKAGING, AND FREEZING
If you plan to freeze these cookies, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!
You can freeze these cookies for up to three months. If you plan to give the frozen cookies as a gift, I would lay them out onto a wire cooling rack to thaw. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.
As I said, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 100 Christmas recipes and counting. There’s something for everyone! Cheers!
If you loved this recipe, here are some others that might interest you as well:
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Hairy Moose Droppings
For the Cookie Dough:
- 14 ounces sweetened condensed milk
- 1/4 cup salted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups unsweetened coconut, finely grated
- 1 1/2 cups graham crumbs
- 1 1/2 cups mini chocolate chips
- 1/2 cup chopped pecans
- 1/4 cup toffee bits
For the Cookie Topping:
- 1 teaspoon salted butter
- 1/4 cup chopped pecans
- 3/4 cup shredded wheat cereal, crushed
- In a large mixing bowl, use a whisk to combine the melted, cooled butter with the sweetened condensed milk, and vanilla extract until well combined.
- Add the coconut, graham crumbs, chocolate chips, pecans, and toffee bits. Stir to combine until well mixed through.
- Cover the bowl and refrigerate for 1 hour.
- In the meantime, prepare the topping. Over low heat, melt the butter in a skillet. Add the pecans and crushed cereal. Stir well to coat until all of the ingredients are coated and slightly toasted.
- Transfer topping mixture to a wide, shallow bowl to cool completely.
- To assemble, roll one slightly heaping teaspoon of the cookie dough mixture into a ball. Roll into the topping mixture and place on a parchment-lined baking sheet. Continue until all cookie dough is used. Do not pile the balls.
- Transfer entire baking sheet to fridge to cool and set up for 1 hour.
- Pile cookies into food-safe container and keep refrigerated.
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