Name: Moose Farts Recipe
Prep time: 20 min
Total time: 80 min
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)

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.

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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 ½ 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 ½ 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.

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.