Recipe by Canadian_in_the_Bay
These are my mother-in-law's macaroons. This is a great no-bake recipe which is easy to make, freezes well, and tastes heavenly. 01/26/07---When scooping these cookies, make sure the batter isn't too liquidy. The batter should be thick. If you use quick oats, you may run the risk of attaining a crumbly batter as I did the last time I made these- no problem. Just add a bit of milk, blending thoroughly after each tablespoon. Then, using a cookie scoop or tablespoon measure, press the batter into the scoop with either your fingers or the back of a spoon to make it hold together then drop them onto the waxed paper and proceed as described below (if you are using a tablespoon measure, you may need to tap it against the cookie sheet to get the batter to drop out).
Top Review by MarraMamba
these are the ones i have been looking for/ the only diff is that i think my neihbor used condensed milk...but that could be a childs memory. very nice, thanks so much for posting them
- 1 cup milk
- 3 1⁄2 cups sugar
- 1 cup butter
- 2 teaspoons vanilla
- 5 cups rolled oats
- 12 tablespoons cocoa powder
- 2 cups coconut, shredded
Directions See How It's Made
- Bring the milk, sugar and butter to the point of boiling in a large sauce pan.
- Stir and let boil for two minutes.
- Remove from heat and add all the other ingredients. Stir them in until the batter is completely blended.
- Drop rounded tablespoons full of batter onto a cookie sheet lined with waxed paper.
- Let them solidify at room temperature (about 30 minutes) and then transfer cookies to a plate or container and keep refrigerated.