These No Bake Coconut Macaroon Cookies are quick, easy and always a hit with family and friends. Impress your guests without them ever guessing they took you about 10 minutes.
Back with a cookie recipe for you. I did not cook last night as we had leftover pasta from the night before. No way that yummy goodness was going to waste.
I am completely in love with the bolognese sauce we had for dinner.
I'm hoping sometime in the next month or so that I can invest in a pasta machine. Would be so lovely to make my own fresh pasta.
This was the first time I've used fresh instead of dry. The difference is phenomenal. I would think I'll be using fresh whenever possible now. So I'm watching the sales for a fancy machine of my own.
I never pay full price for kitchen gadgets. I flag them at my fave stores and wait until they have blowout sales. Best way to shop, I tell ya.
My theory is you can buy more stuff if you get it all on sale. But that's our little secret.
So since I didn't cook I baked a bit. I made the "don't get cross buns" again but used the newer bread machine so the chips wouldn't melt.
To my dismay my daughter complained and said she liked the ones I first made where the chips did melt. So back to using the older bread machine that heats up the ingredients before mixing.
Now let's talk cookie recipes. These are cookies I have been making for over 20 years.
I actually have no clue where the recipe came from. So I cannot credit anyone for it. I'm sure it's from a cookbook, perhaps a betty crocker one.
It's a recipe I found in my Mom's little hand-written recipe book. So it means the world to me.
I love these as I adore anything with coconut in it. These are really amazing, so tasty.
They are incredibly easy and fast to make which is always a bonus. Inexpensive too which in times like these is another huge bonus.
Hope you try them out and love them as much as I do. I make so many versions of these it's crazy.
Some batches are just like this one, some use peanut butter, some have added chocolates. I love mixing them up to make them more interesting.
I think of my brother-in-law when I make these. He passed away last march.
Losing Mike was such a shock to the entire family. He was married to my husband's sister, and they have three young kids.
I know from losing my Mom when I was a teenage how hard it will be for his kids. Just breaks my heart.
Mike was a big cookie lover. I had made these for Christmas and he must have eaten a dozen of them.
He just kept going back for more, and more. Then asking me what I put in them.
Apparently he's had other people make these for him but they were dry. So he was impressed these ones were not.
I have to say Mike was the nicest man you could ever be lucky enough to meet. I loved him so much.
He made spending time with the out-laws more enjoyable. He was a such a positive person, so he just cancelled out any negativity that flowed from other people. He had a really talent for that.
So in honour of the best brother-in-law the world here is the recipe he loved so much. I hope you love them as much as he did.
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Mike's Coconut Macaroons aka No Bake Coconut Macaroon Cookies
Ingredients
- 1 ½ cups sugar
- 5 tablespoons cocoa
- ½ cup milk
- ½ cup shortening or butter
- 3 cups rolled oats
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 cup shredded coconut
Instructions
- Mix sugar and cocoa in a large saucepan over low heat. Add milk slowly. Stir until sugar dissolves. This should take a few minutes.
- Bring to a low boil then add shortening (or butter) and rolled oats, stirring quickly. Cook for 1-2 minutes then remove the saucepan from the heat.
- Add the salt, vanilla and coconut and stir (wooden spoon works well) until mixed well.
- Use a tablespoon or a cookie scoop to scoop up cookie mixture and drop into small stacks on a parchment lined cookie sheet or cutting board.
- Allow the cookies to cool down completely.
- Serve.
Video
Notes
Nutrition
I personally cannot stop myself from eating what's left on the wooden spoon while this is still hot. I try not to do that as I cook and bake often. But these ones are impossible to resist. Try them and let me know what you think. I think you will be hooked.
So tonight I may just whip up some pizza. I have lots of leftover toppings from the other day. Survivor is tonight so usually we order pizza. I feel like cooking though so think making my own will be the way to go. We'll see how I feel later. It can change from moment to moment. I'm not one to make a plan and stick to it. Not my strongest attribute for sure.
Other cookie recipes you may dig:Â
- S'mores Cookies
- Pink Coconut Cookies
- Kim's Nutella Cookies
- Chocolate Fudge Brownie Cookies
- No Bake Macaroon Cookies (similar to these with extra yumminess)
Toodles and smoochies! xx
Rita'z R-tistic Ramblez
I think you must be evil at heart LOL. They look like pounds on my hips to me 😉
Vanessa
What do you make yours with shortening or butter ?
Kim Beaulieu
Hi Vanessa. I've used both shortening and butter. Personally, I prefer shortening for cookies. Although for these ones it's no essential since they are not baked in the oven. Typically I like the ones I bake in the oven to be made with shortening so they don't flatten so much. The exception is butter cookies, those I like actually using butter.
This recipe will work perfectly with either butter or shortening. I recommend using what you have on hand. There won't be a huge difference in taste with these cookies.
Another fun addition is peanut butter. A couple of scoops of it in this recipe tastes amazing. I add it in addition to the butter or shortening when the mood strikes.
Brenda Eckert
I assume these cookies need to be kept in the fridge? 🙂😋
Kim Beaulieu
Hi Brenda. They can be left in a sealed container on the counter for a couple of days.
Anne
Hi, do you replace the butter/shortening with peanut butter for that option?
Kim Beaulieu
Hi Anne. No, I just add 1/4 cup of peanut butter to the recipe when I make that version. It will just make them creamier and won't affect the cookies enough to adjust anything. If I was baking a cookie I'd make adjustments but this no bake one is pretty easy to mess around with. Hope that helps.
Kim Bee
But SOOOO worth it! lol
Bobbi's Kozy Kitchen
WOW do these look good. Dang girl, I have already gained 5 pounds this month!! I guess a few more cookies won't hurt right?
genevieve
looks amazing!! I'm a coconut lover too! i am wondering if you think they would freeze well?
Kim Beaulieu
I've not tried but I would think they would. I know a lot of people freeze theirs and they use them for cookie trays. I would freeze them in single layers with parchment or waxed paper between each layer. That might help.
Audrey
Yes I always individually wrap them then freeze in a large freezer bag. They come out perfectly. Do you know the nutrition content? (Calories?) Thanks Audrey
Kim Beaulieu
Hi Audrey! That's a great tip for others.
I'll add the nutritional information tomorrow. I have a plugin I can use to add it. Trying to go back through a lot of older recipes to do that.
Julie Blanner
These look yummy! I'll have to give them a try!
Colleen
Mmmmmmmmm........wonderful RECIPE!!!
Kim Beaulieu
Thanks so much Colleen.
Melissa W.
These look really good. Is shortening necessary or can we use butter?
Kim Beaulieu
Hi Melissa. Butter is totally okay for this recipe. Hope you love the cookies.
Janice
This is how I’ve made No Bakes for 35 years. Our oldest is allergic to peanuts so I had to find a substitute for the peanut butter.
Kim Beaulieu
Hi Janice. I used to have a peanut aversion so my Mom made them without peanut butter. I love it with or without. These are also really good if you add in chocolate chips towards the end so they're just a bit melty. So yummy!
Try this one: https://www.cravingsofalunatic.com/no-bake-coconut-macaroon-cookies/
Pat Farber
I tried it and you're right; I couldn't stop eating them!! Hot, frozen, with powdered sugar, room temperature, any form they are great!! Thank You.🤗
Kim Beaulieu
I'm so happy to hear you love them Pat. They really are addictive.
Judy
Could you use coconut milk in place of the regular milk?
Kim Beaulieu
Hi Judy. I've not tried to do that myself but I don't think it would hurt to make that swap in this particular recipe.
Liz
These are amazing!!! Like, too amazing as they don't last long at my house!! Such a great recipe.
Kim Beaulieu
Thanks Liz! Your crew would love these!
Ann
These were so good. I think I ate 12 the first day I made them.
Kim Beaulieu
Ha, I love that. Thanks for commenting.
Gina
Hi! Planning on making this soon. Which cocoa do you recommend? Thanks
Kim Beaulieu
Hi Gina, Sorry, I was away for a bit.
Actually I really like Hershey's cocoa powder the best but I also use Fry's and Ghirardelli on occasion.
Just be sure you're using cocoa powder for baking and not hot cocoa mix. You'd be surprised how many people mix those up. Ha!