Chocolate macaroons, haystacks, no-bake cookies or as we called them as kids “un-baked,” whatever the name everyone knows these cookies. Chocolate macaroons were a staple in our house growing up except the only difference was that Mom never added coconut to hers. HOW COULD YOU DEPRIVE US LIKE THAT MOM?!! Oh, how we suffered.
I love trying new recipes and if I could eat new foods everyday I would! But sometimes you can’t pass up old favorites that have withstood the test of time. This recipe was probably one of the first I ever learned to make and I can’t even guess at how many times. Sometimes they didn’t even make it into cookie form and we just ate it straight out of the pot (when Sheena made them). That may have almost happened today.
I have had a bajillion different types of macaroons, some too buttery, others too sweet and some too chocolate-y (HA! Ya right) but this one is my favorite so far. If you are not experienced in boiling fudge or candy, check out my note at the bottom of the recipe to ensure you are left with a perfect chocolate macaroon. Enjoy!
*Makes 24 cookies
1 1/4 cup sugar
6 tbsp cocoa
1/2 cup butter
1/2 cup milk
1/4 tsp salt
1 tsp vanilla extract
3 cups quick cook oats
1 cup shredded coconut
In a medium sized saucepan over medium heat, combine sugar, cocoa, butter, milk, salt. Stir occasionally until butter has melted.
Bring to a boil and continue to boil for 5-7* minutes while stirring constantly.
Remove from heat and add vanilla; stir.
Mix in oats and coconut and stir until fully coated.
Drop by the spoonful on prepared cookie sheet and allow to cool and harden. Enjoy!
*Many times people do not boil the chocolate mixture long enough which will result in a gooey sticky mess that will not firm up. If you are unsure if you have boiled it long enough, drop a small dollop of the boiling mixture in a glass of cold water. If you are able to shape the goo with your fingers, it’s ready. If its floating all over the glass and coming apart, boil a little longer 😉
By Three Happy Folk