Moose farts are no-bake coconut balls made from just five ingredients: a 14 ounce can of sweetened condensed milk, 2 cups of graham cracker crumbs, 1 cup of shredded coconut, ½ cup of chocolate chips, and a teaspoon of vanilla. Stir, roll, coat in more coconut, and chill for 30 minutes. One batch makes 24 bite-size treats with no oven at all.
Despite the silly name, they are a seriously good sweet: chewy, rich, and a little like a coconut chocolate candy bar. The only real trick is handling the dough, which is very sticky. A few minutes in the fridge or lightly greased hands make rolling easy.
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Try the Recipe Converter →What Are Moose Farts?
Moose farts are a no-bake treat with Canadian roots, the kind of recipe that gets passed around at potlucks, bake sales, and holiday cookie trays mostly because of its name. Some people call them moose balls or moose fart cookies, but they are not baked cookies at all. They are closer to a coconut truffle or a soft candy, held together by condensed milk instead of butter or eggs.
When I was little, the name made my cousins and me giggle every time. The flavor is what made them stick around: graham, coconut, and chocolate in one chewy bite.
The Quick Facts
- Makes: 24 bite-size balls
- Time: 15 minutes to mix, about 30 minutes to roll, 30 minutes to chill
- Oven: none, these are fully no-bake
- Binder: one 14 ounce can of sweetened condensed milk
- Coating: extra shredded coconut
- Keeps: up to 1 week in the fridge, longer in the freezer
Five Ingredients and Why Each One Matters
- Sweetened condensed milk: the glue. It binds the dry crumbs into a firm, chewy dough. Evaporated milk will not work; it is thin and unsweetened.
- Graham cracker crumbs: give the treats body and a toasty, pie-crust flavor. Buy them ready-made or crush whole crackers finely.
- Shredded coconut: chewy texture inside and the shaggy coating outside. I lean toward unsweetened coconut to balance the condensed milk; sweetened works too.
- Chocolate chips: little pockets of chocolate. Semi-sweet keeps the sweetness in check; mini chips spread more evenly.
- Vanilla extract: a small amount that rounds out all the sweetness.
Mixing and Rolling, Step by Step
Add the condensed milk, graham cracker crumbs, shredded coconut, chocolate chips, and vanilla to a large bowl and stir until everything comes together into a thick, sticky dough. It takes just a few minutes with a sturdy spoon or spatula.
Scoop small portions with a spoon or a small cookie scoop and roll them into bite-size balls. If the dough sticks to your hands, chill it for 10 to 15 minutes or rub a thin film of oil on your palms. Roll each ball in extra shredded coconut until it is evenly coated.
Set the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes, until they are firm. Overnight is fine too, and the flavors blend even more.
Sticky, Dry, or Too Sweet? How to Fix It
- Too sticky to roll: chill the dough for 10 to 15 minutes and lightly grease your hands.
- Too dry or crumbly: the crumbs were packed too tightly when measured. Add a little more condensed milk, a spoonful at a time.
- Balls lose their shape: they need more chilling. Give them the full 30 minutes before serving.
- Too sweet: use unsweetened coconut and semi-sweet or dark chocolate chips, or cut back on the chips.
- Coconut will not stick: roll the balls right after shaping, while the surface is still tacky.
Moose Farts vs Coconut Macaroons
They look alike, and both are coconut sweets, but they are made very differently. Coconut macaroons are baked, with egg whites holding the coconut together, so they come out crisp on the outside and soft inside. Moose farts never see the oven. Condensed milk and graham crumbs hold them together, which makes them denser and chewier, with chocolate chips throughout. They are also easier to make with kids, since there is nothing hot involved.
Serving Ideas
Serve them straight from the fridge on a parchment-lined tray, or tuck each one into a mini paper candy cup so they are easy to grab. They hold up well on a dessert table next to fresh fruit, travel well to barbecues and birthday parties, and fit neatly into lunchboxes. Rolling them is a good job to hand to kids: set out the bowl of dough and a plate of coconut and let everyone shape their own.
Variations I Like
Peanut butter chips in place of chocolate chips are a favorite twist. Toasted coconut on the outside adds a crisp, roasted flavor. A light drizzle of melted chocolate over the finished balls makes them look like they came from a candy shop, and a dip halfway into melted dark chocolate looks elegant on a holiday tray.
You can also roll them in cocoa powder instead of coconut for a more chocolate-forward bite, add chopped almonds or walnuts for crunch, or a pinch of flaky sea salt on top. For a party, I once tinted the coconut pink, and that batch disappeared fastest of all.
Keeping Them Fresh
Keep moose farts in an airtight container in the fridge for up to 1 week, with parchment between layers. For longer storage, freeze them in a sealed container and thaw in the fridge before serving. Because they need no oven, they are perfect to make a day ahead of a party, a bake sale, or a Christmas cookie exchange.
More No-Bake Treats to Try
If you love the coconut and chocolate combo, try chocolate coconut balls, chocolate coconut fudge, or homemade Bounty bars. For more roll-and-chill treats, there are date almond coconut balls, peanut butter energy balls, and candy cane fudge snowballs for December. If condensed milk is your favorite shortcut, peanut butter fudge and no bake creamsicle cheesecake both lean on it too.
Moose Fart Questions Readers Ask
Why are they called moose farts?
The name is pure fun. It is a playful Canadian name for a simple coconut ball, and it is a big part of why kids and adults remember the recipe.
Do moose farts need to be refrigerated?
Yes. Keep them in the fridge so they stay firm, and serve them cold or just slightly softened.
Can I make moose farts without coconut?
Coconut is part of both the dough and the coating, so leaving it out changes the recipe. For a coconut-free coating, roll them in cocoa powder or crushed graham crackers.
Can I use evaporated milk instead of condensed milk?
No. Evaporated milk is thin and unsweetened and will not hold the dough together. Use sweetened condensed milk.
How many moose farts does one batch make?
About 24 bite-size balls. Roll them smaller with a teaspoon for a bigger tray of party treats.
Pin It for Your Next Party
Pin these no-bake moose farts to your easy dessert board so you have them ready for the next potluck or cookie tray. If you try a twist, tell me in the comments what you rolled them in.
Moose Farts Recipe
Moose farts are a no-bake treat made with sweetened condensed milk, graham cracker crumbs, shredded coconut, chocolate chips, and vanilla, rolled into balls and coated in more coconut. This easy moose farts recipe makes 24 bite-size balls with no oven and just a 30 minute chill, and they turn out chewy, sweet, and rich like a coconut chocolate candy. The condensed milk binds the crumbs into a sticky dough, so a short chill or lightly greased hands make rolling these no bake coconut balls easy. Serve them on Christmas cookie trays, at potlucks and bake sales, in lunchboxes, or at kids parties. Try toasted coconut or peanut butter chips, and keep them 1 week in the fridge.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cups graham cracker crumbs
- 1 cup shredded coconut (plus extra for rolling)
- ½ cup chocolate chips
- 1 teaspoon vanilla extract
Instructions
- MIX THE INGREDIENTS: In a large mixing bowl, combine the sweetened condensed milk, graham cracker crumbs, shredded coconut, chocolate chips, and vanilla extract. Stir everything together until it forms a thick, sticky dough.
- SHAPE THE BALLS: Using a spoon or small cookie scoop, take portions of the dough and roll them into bite-sized balls. If the dough is too sticky, lightly grease your hands or chill the mixture for 10–15 minutes before rolling.
- COAT WITH COCONUT: Roll each ball in additional shredded coconut to coat them evenly.
- CHILL AND SERVE: Place the coated balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up before serving.
Notes
If the dough is too sticky to handle, chilling it for 10 to 15 minutes makes rolling easier. Lightly greasing your hands can help prevent the mixture from sticking while shaping the balls. If the dough is too dry, add a little more condensed milk. Use sweetened condensed milk, not evaporated milk. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 69Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 45mgCarbohydrates 10gFiber 1gSugar 6gProtein 1g
I wish I had seen your recipe first. I made them exactly as described. I noticed that the recipe I made called for rolling the balls in ground graham crackers. Your recipe suggest rolling them in coconut. Mine came out soggy in the middle.
It is not supposed to be that way based on what I researched. Do you think I could put them in the freezer or what? I am not comfortable with having my family eat sticky dough. Next time I am making your recipe! Please advise.
Hi Lizzy, I really appreciate you sharing this. I’ve definitely had a few recipe swaps go sideways before too, it’s frustrating when they don’t set properly. The soggy middle might be from too much moisture or not enough chilling time. My version uses shredded coconut both inside and out, which helps balance the texture and keeps them from getting overly dense.
You’re absolutely on the right track with freezing. A short chill in the freezer (about 20–30 minutes) or a longer rest in the fridge usually firms them up nicely. If the dough still feels too sticky, I sometimes let it sit uncovered in the fridge for a bit before shaping. It helps the outside dry just enough to make them easier to roll.
I’d love to hear how they turn out if you try my version next time! 🧡
Thanx for this amazing recipe. Greetings from sweden.
Thank you so much for the kind message, Anders. It means a lot to hear that you enjoyed the recipe. Sending greetings back to Sweden!
Does this call for sweetened or unsweetened coconut? Sweetened is easiest to find, but it doesn’t say sweetened in the recipe. All the recipes I find just assume you know. Please specify!
Sorry I went back and read the part above the recipe and you said unsweetened. Feel free to delete my comment. However, it would still be helpful to say unsweetened in the ingredients so no one has to search for that information.
Everything is OK 🙂
Can I use cinnamon graham crackers or chocolate graham crackers instead of regular. ???
Yes, Maru Ellen, you can use either one, and it really depends on the flavor you’re going for 😊 I’ve made them with chocolate graham crackers before and they came out extra rich, almost like a no-bake brownie vibe. If you go with cinnamon, it adds a subtle warmth that actually works well with the sweetness from the marshmallows and coconut. Both are solid options if you’re looking to switch things up a little.