Get ready to rediscover a classic no-bake cookie that’s as delightful as it is easy to make! These incredible Oatmeal Chocolate Coconut Macaroons combine hearty oats, rich cocoa, and tropical coconut into a bite-sized treat.
Sometimes called “Haystack Cookies,” these simple clusters offer a taste of nostalgia without ever turning on your oven. They are truly beginner-friendly and always satisfying.
Table of Contents
Why You’ll Love These Oatmeal Chocolate Coconut Macaroons
These delightful Oatmeal Chocolate Coconut Macaroons are a must-try for so many reasons. You’ll quickly see why they become a family favorite!
- Effortlessly Easy: No oven required, making them perfect for any skill level.
- Crowd-Pleasing Perfection: Everyone loves these sweet and chewy treats.
- Versatile for Any Occasion: Ideal for lunchboxes, potlucks, or an afternoon snack.
- Simple Ingredients: You likely have most items in your pantry already.
- Naturally GF & Egg-Free: A great option for those with dietary considerations.
Ingredients
Whip up these delightful Oatmeal Chocolate Coconut Macaroons with a few simple staples. Precise measurements ensure the perfect texture and flavor.
- 2 1/2 cups quick oats
- 1 cup flaked coconut, unsweetened
- ⅓ cup cocoa powder
- 2 cups granulated sugar
- ½ cup butter
- ½ cup milk
- 1 teaspoon vanilla extract
Notes & Substitutions
You can easily adapt this recipe to suit your preferences or what you have on hand. Making these cookies truly yours is part of the fun!
- Quick Oats vs. Rolled Oats: Always use quick oats for this recipe. Their finer texture helps the cookies bind together properly and creates that soft, chewy consistency. Old-fashioned rolled oats absorb liquid differently and may result in a crumbly texture.
- Unsweetened vs. Sweetened Coconut: We recommend unsweetened flaked coconut to control the overall sweetness. If you use sweetened coconut, you might want to slightly reduce the amount of granulated sugar in the recipe. The flaked variety offers a lovely chew.
- Dairy-Free Alternatives: For a dairy-free version, swap regular butter for a plant-based butter alternative and use your favorite non-dairy milk, such as almond or oat milk. The taste and texture will remain wonderfully similar.
- Reducing Sugar: While these are a treat, you can slightly reduce the sugar by ¼ cup if you prefer them less sweet. Just be aware that sugar also contributes to the cookie’s structure and ability to set.
- Cocoa Powder: Use good quality unsweetened cocoa powder for the best chocolate flavor. Different brands can impact the depth of chocolate, so choose one you enjoy.
Equipment
Having the right tools makes preparing your Oatmeal Chocolate Coconut Macaroons a breeze. You likely have most of these items in your kitchen already.
- Heavy-Bottomed Saucepan: Essential for evenly heating the sugar mixture without scorching.
- Baking Sheets: You will need one large baking sheet to cool the formed cookies.
- Cookie Scoop: A 1.5-inch cookie scoop ensures uniform sizes and easy portioning.
- Parchment Paper: Lines your baking sheet for effortless removal and cleanup.
- Large Mixing Bowl: For combining the dry ingredients and then the entire mixture.
- Whisk or Sturdy Spoon: For stirring ingredients in the saucepan and combining the cookie dough.
How To Make Oatmeal Chocolate Coconut Macaroons
The magic behind these amazing Oatmeal Chocolate Coconut Macaroons happens quickly! Follow these steps for perfectly set, fudgy treats every time.
- Prepare your baking sheet: Line a large baking sheet with parchment paper and set it aside. This prevents sticking and makes cleanup simple.
- Combine dry ingredients: Add the quick oats, flaked coconut, and cocoa powder to a large bowl. Stir well with a whisk or spoon until evenly combined. Set this bowl aside for now.
- Heat wet ingredients: Add the granulated sugar, butter, and milk to your heavy-bottomed saucepan. Place the saucepan on the stove over medium heat.
- Melt and stir: Stir the sugar, butter, and milk together constantly as the butter melts and the sugar dissolves. Continue stirring until the mixture comes to a full, rolling boil.
- Boil precisely: Let the mixture boil for exactly 2 minutes. You’ll notice it thickens slightly. Resist the urge to stir much during this short boiling time. Once 2 minutes are up, immediately remove the saucepan from the heat.
- Add vanilla: Quickly stir in the vanilla extract into the hot sugar mixture.
- Combine mixtures: Pour the entire hot butter and sugar mixture directly into the bowl containing your oats, coconut, and cocoa.
- Stir quickly: Stir vigorously and quickly with a sturdy spoon or spatula until all the dry ingredients are fully moistened and combined. The mixture will be thick and fudgy.
- Scoop cookies: Working swiftly, use a heaping tablespoon or your cookie scoop to drop portions of the warm oatmeal mixture onto the prepared baking sheet. Aim for uniform sizes for even cooling.
- Cool completely: Allow the Oatmeal Chocolate Coconut Macaroons to cool completely on the baking sheet before serving. This usually takes approximately 1-2 hours at room temperature, or you can speed it up slightly in the refrigerator.
Pro Tips & Troubleshooting
Achieving perfect Oatmeal Chocolate Coconut Macaroons is easy with a few tricks. These tips will help you avoid common pitfalls and ensure your cookies set beautifully every time.
- Uniform Scooping: Use a cookie scoop for consistent size. This ensures all your treats cool and set at the same rate.
- Boiling Time is Key: The 2-minute boil is critical. Boiling too short prevents setting, while boiling too long can make them crumbly. Set a timer!
- Constant Stirring: Stir the sugar, butter, and milk constantly as it heats to prevent scorching and ensure even melting.
- Work Quickly: Once you combine the wet and dry mixtures, work fast! The mixture begins to set as it cools, making it harder to scoop.
- Full Cooling: Ensure the cookies cool completely. Patience here pays off; they firm up significantly as they come to room temperature.
- Troubleshooting: Cookies Won’t Set? This almost always means the mixture didn’t boil long enough, or it didn’t reach a proper rolling boil. The sugar needs to reach a specific temperature to bind everything.
- Preventing Scorched Sugar: Use a heavy-bottomed saucepan and keep the heat at medium. Stirring continuously until boiling helps prevent sugar from sticking and burning at the bottom.
Serving, Storage & Variations
These delightful Oatmeal Chocolate Coconut Macaroons are perfect for any occasion and store wonderfully.
Serve your no-bake treats once they are fully firm and cool. They make an excellent addition to dessert platters, school lunches, or as a quick sweet fix.
Storage:
- Room Temperature: Store them in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer freshness, keep them in an airtight container in the refrigerator for up to 1 week.
- Freezing: Arrange cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for a quick treat.
Variations
Get creative with your Oatmeal Chocolate Coconut Macaroons!
- Chocolate Boost: Drizzle with melted white chocolate or dark chocolate, or mix in mini chocolate chips with the oats.
- Nutty Crunch: Fold in ⅓ cup of finely chopped pecans, walnuts, or almonds with the dry ingredients for added texture.
- Flavor Extracts: Experiment with other extracts like almond, peppermint, or orange for a different twist. Add it with the vanilla.
- Extra Goodies: Stir in mini marshmallows, dried cranberries, or chopped dried apricots with the oats for extra chewiness.
- Toasted Coconut: For deeper flavor, lightly toast your flaked coconut in a dry pan before adding it to the oats.
Nutrition
These estimated nutritional values for your Oatmeal Chocolate Coconut Macaroons are provided per serving. Please remember these are approximations and can vary based on specific ingredients and portion sizes.
| Nutrition | Value |
|---|---|
| Calories | 136 kcal |
| Carbohydrates | 21 g |
| Protein | 2 g |
| Fat | 6 g |
| Saturated Fat | 4 g |
| Polyunsaturated Fat | 0.3 g |
| Monounsaturated Fat | 1 g |
| Trans Fat | 0.1 g |
| Cholesterol | 9 mg |
| Sodium | 29 mg |
| Potassium | 66 mg |
| Fiber | 2 g |
| Sugar | 15 g |
| Vitamin A | 108 IU |
| Vitamin C | 0.05 mg |
| Calcium | 12 mg |
| Iron | 1 mg |
The USDA provides comprehensive nutritional information for quick oats, highlighting their contribution to dietary fiber and essential minerals.
Frequently Asked Questions
What’s the difference between a macaron and a chocolate macaroon?
A macaron is a delicate, almond flour-based meringue sandwich cookie. A chocolate macaroon, like our Oatmeal Chocolate Coconut Macaroons, is a denser, usually no-bake cookie made with oats, coconut, and cocoa, often resembling a haystack.
What’s the difference between chocolate macaroons and coconut macaroons?
Traditional coconut macaroons are primarily made from sweetened shredded coconut, often bound with egg whites and baked. Our chocolate macaroons incorporate oats and cocoa with the coconut and are a no-bake variety, using a cooked sugar base.
Are haystack cookies gluten-free?
Yes, as long as you use certified gluten-free quick oats, these haystack-style cookies are naturally gluten-free. Always check ingredient labels to ensure no hidden gluten.
Conclusion
These delightful Oatmeal Chocolate Coconut Macaroons offer a perfect blend of rich chocolate, chewy oats, and sweet coconut in a simple, no-bake package. This recipe is wonderfully beginner-friendly and incredibly time-saving, making it ideal for busy parents and new bakers alike.
Whether you call them “Haystack Cookies” or by their full name, they are sure to become a cherished treat for any occasion. Give these delicious Oatmeal Chocolate Coconut Macaroons a try today and share the homemade goodness with your loved ones! We’d love to hear how they turned out, so please rate the recipe and leave a comment below!
Oatmeal Chocolate Coconut Macaroons
Ingredients
Equipment
Method
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix quick oats, flaked coconut, and cocoa powder. Set aside.
- In a saucepan over medium heat, combine sugar, butter, and milk. Stir until butter melts and mixture boils.
- Boil for 2 minutes without stirring. Remove from heat and stir in vanilla extract.
- Pour hot mixture over oat mixture and stir quickly until fully combined.
- Drop by tablespoons onto the prepared baking sheet. Let cool at room temperature until firm, about 1–2 hours.
Nutrition
Notes
- Use quick oats for best texture.
- You can substitute dairy-free butter and milk to make them vegan.
- If using sweetened coconut, reduce the sugar slightly.
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