No Bake Chocolate Macaroons
Ingredients
- 3 cups quick oats
- 1 cup unsweetened shredded coconut
- ½ cup unsalted butter , cubed
- ½ cup milk
- 1 ½ cup sugar
- 6 tbsp cocoa , sifted
- ½ tsp vanilla extract
Instructions
- In a large bowl, combine the oats and coconut. Set aside.
- Combine the butter, milk, sugar and cocoa in a saucepan. Bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently, for 4 minutes. Remove from the heat and then add the vanilla.
- Pour the mixture over the oats and coconut. Mix well.
- Drop tablespoonfulls onto wax or parchment paper. Allow to dry and set for several hours before lifting off the paper.
Notes
Nutrition
I love these. I’ve made them 3 times and they are so easy to make. I like to freeze mine as I can take them out when I want one or two. Thanks for the recipe
Marie
You are welcome Marie!
I am middle 60’s and my mom used to make these for us as kids, easy and cheap when you have 6 kids!!
There is no aroma therapy like the smell coming off the pot, cooking this syrup!! I only boiled it 2 minutes!!
and used 1/4 cup less sugar!! (because my coconut was sweetened) ENJOY!!
Love these! I replace butter for coconut oil. Storage suggestions?
Hi Rose,
These chocolate macaroons can be kept at room temperature in an airtight container for up to 7 days. When completely cooled down, they may also be frozen in an airtight container, separating layers with parchment paper. Hope these help!
We call these doo-doo cookies, or chocolate oatmeal cookies, but not haystacks. Haystacks are made in a similar manner, only using butterscotch chips and dry chow mien noodles. You can make Haystacks using chocolate, but you substitute oatmeal with the chow mein noodles.