- 1 cup rolled oats
- 1 cup slivered almonds
- 1 cup wheat germ
- 1 cup flaked coconut
- 1 1/2 cups white sugar
- 1/2 cup butter
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- Line a baking sheet with parchment paper.
- Mix oats, almonds, wheat germ, and coconut together in a bowl.
- Combine sugar, butter, milk, and cocoa powder together in a saucepan; bring to a boil. Cook and stir cocoa mixture until smooth, about 5 minutes. Pour cocoa mixture over oat mixture; stir to coat.
- Drop oat mixture, about 1 tablespoon per cookie, onto the prepared baking sheet. Chill in the refrigerator until set, 20 to 30 minutes.