Moose Farts. A super easy to prepare, no-bake cookie treat that kids will love and maybe giggle a little at the name too.


Recently, a follower of the RockRecipes Facebook Page messaged me and asked if I had a recipe for Moose Farts! My first reaction was, of course… whaaaaat!!?

Then, suddenly I thought, wait, where have I heard that before. The nagging familiarness finally gave way to a memory of a trip to Gander for an event my daughter was participating in a couple of years ago.

On that weekend in Gander we ate at Rosie’s Diner and Bakery twice. Once for lunch and back again for breakfast the next morning. The diner food we had there was top notch, from the classic club house sandwich and fries I had for lunch, to the toutons and eggs the next morning . Rosie’s is definitely worth the few minutes off the TCH if you are driving through Gander.

As you enter Rosie’s, there is a small display from their in house bakery with fresh bread, cakes and cookies.  I suddenly remembered looking at one of the display cases with Spouse and there was a hand written sign in front of one of the piles of cookie trays announcing in bold letters “MOOSE FARTS”. So these were a thing after all.

A few discreet enquires with friends in Central, and fewer degrees of separation than six later, I was able to procure a recipe that I was assured was as near a facsimile to Rosie’s famous Moose Farts as I was likely to find…if not the genuine article itself.


  • 1 can sweetened condensed milk, 300 ml Canada, 14 oz US
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups dried coconut, fine or medium cut
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups chocolate chips
  • Additional graham crumbs for rolling the cookie balls.


  1. Melt the butter and and combine it with the sweetened condensed milk & vanilla extract until well blended.
  2. Add the graham crumbs, coconut and chocolate chips. Mix to combine well.
  3. Refrigerate for an hour or so before rolling the mixture into 1 1/4 inch balls. You want to make these on the smallish side as they are quite rich.
  4. Roll the balls in additional graham crumbs and once again chill until firm.
  5. Refrigerate in a sealed container to store.

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