No Bake Macaroons

Submitted 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)."

 

• Ready In: 50mins
• Ingredients: 7
• Yields: 80 cookies
• Serves: 80

ingredients

• 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

1. Bring the milk, sugar and butter to the point of boiling in a large sauce pan.
2. Stir and let boil for two minutes.
3. Remove from heat and add all the other ingredients. Stir them in until the batter is completely blended.
4. Drop rounded tablespoons full of batter onto a cookie sheet lined with waxed paper.
5. Let them solidify at room temperature (about 30 minutes) and then transfer cookies to a plate or container and keep refrigerated.

Reviews

[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

 

[prinsesa101]

good for kids

 

[Mairi_Anne]

So you finally got me to join recipezaar! I am going to rate these since I've only made them about a hundred times since you gave me the recipe. These are perfect chocolatey bunches of coconut goodness. Less than a perfect 5- I think not.

 

[jelly112]

I have been looking for this recipe for ever its the one I use to make years ago. Thanks and it is very good. Jamie

 

[karen]

These cookies were unblievably easy to make. Cooking them took only a few minutes. The majority of the time was scooping them onto cookie sheets. I would estimate the active cooking time, due to the scooping, at 45 minutes. While the milk, sugar & butter was heating up in a 4 qt pot, I put everything else together into a bowl and just dumped it all in together when it was done boiling. I may have made mine small, but since they are so rich I prefer them that way, and got 86 cookies...it took two cookie sheets & a pizza pan to spread them out. Even though they taste great, I'm giving them 3 stars because I let them set up in the fridge overnight, and they are still sticky. I can get them off the cookie sheets with a spatula, but I'm worried that they will be a sticky mess when they are sitting on a cookie tray for several hours during the cocktail party that I made them for. I plan to freeze them and defrost just before the party, and maybe that will help. They do taste good though!