Oatmeal Chocolate Coconut Macaroons Recipe

we used 1.5 cups of chocolate chips instead of cocoa, turned out great!! with a much more chocolate taste!!

I made a dairy free version which turned out delicious! I boiled 1/2 cup margarine with 1/2 cup soy milk and 1.5 cups sugar till it frothed up. Melted in 1.5 cups choc. chips then added 1.5 cups coconut and 3 cups quick oats. It was a perfect consistency and as it cooled it even became doughy enough to mold into any shape I wanted. I put mine in mini muffin cups, looked so cute and made a tonne! So glad to have found a good use for all the coconut and oats in my pantry! Thanks!

I have made these for half a century, most are complaining they are too runny. Here is the reason. The ingredients you boil must be done so until you achieve a rolling boil, reduce heat to medium, stirring constantly, and only when this mixture is at the 'hard ball' stage (drop a couple of drops into a glass of cold water, if the ball does not disintegrate and remains intact, it is ready) is it ready to be mixed with the dry ingredients. I usually use a pot big enough to take the entire recipe and mix the dry stuff quickly and start dropping by teaspoonful onto waxed paper. If you dawdle, they will harden in the pot. So the hard ball stage must be met before you finish these cookies. I have tried removing them before they are ready and it is a soft runny mess. Hope this helps, because it is a great little snack, done right.

I agree with some other reviewers here — the sauce needs to boil for 2-3 minutes to thicken before adding it to the dry ingredients. Also, two cups of sugar makes VERY sugary macaroons! I will cut to one cup next time.

This recipe is way too runny. I had to scoop the runny blobs back into the bowl and add at least half a cup more of oatmeal. After that, they turned out great! Plan on either boiling the liquid to thicken it more, or add more dry ingredients. I also found it too sweet. Next time I'll cut the sugar in half. 2 cups is way too much for 15 cookies..

I added an extra half cup of coconut and half of a Cadbury mint chocolate bar . They turned out amazing . And a little tip . Place mixture in freezer for a few minutes to cool and it is soo much better to spoon. And try using an ice cream scoop then press them down a little with fingers . Makes them all uniform.

To everyone saying this is too runny..the recipe is not worded very well. I have been making this recipe (well a similar one) for over 20 years. I want to pull my hair out sometimes. You need to make the sugar part a hard ball. Test a drop in cold water and it needs to bead. If not the recipe will be too runny. Its a hit and miss sometimes. If everyone didnt love them so much I wouldn’t make them!

WAY too sweet. Even with unsweetened coconut it was intensely sweet. However the texture was perfect and I think if I reduced the sugar it would be delicious. I agree that it needed more oats. And I let it boil 2 full minutes so it’s not because of that.

This is very similar to a childhood recipe my mom made all the time. I followed it other than subbing out butter for margarine (we've always made it that way) and almond milk for milk. I always add a splash of vanilla too. My other tip: turn the heat on the element off when it hits the boil point, stir in the dry ingredients, but leave it on the still-warm element and stir until more of the liquid cooks off--let it firm up to drop consistency. These are my personal fave--delicious every time.

The amount of ingredients is not the problem here. As one person stated the milk/sugar/butter mixture needs to come to a rolling boil and stay that way for at least 2 minutes, I boil it for 3 minutes. If they are made this way they need no refridgeration and are fudgy and delicious without being gooey and sticky. I too pour it into a pan instead of dropping it and spread it, cutting into bars when cool. I prefer a smaller pan as it produces a thicker bar but 9 by 13 works fine.

Had a pretty good flavor, but there was too much liquid. I added 1/2 cup extra coconut and 1/3 cup extra oats. After that it was good enough consistency to spoon onto the wax paper. Also, I would refrigerate these rather than depend on them to cool enough to serve at room temperature.

Had to pretty much double the amount of oats, but it tasted really good. Not the best, not the worst in terms of macaroon recipes.

Mom also put vanilla extract in but the cocoa goes in after the boil of 3 mins. Delish

just like grandma use to make .. mmm love it

It set in 3 minutes it’s tasty and perfect

I made it just like the recipe and used a med ice cream scoop so they are uniform

So flavorful — I’m impressed.

Save your time and ingredients! Keep looking for a better recipe! like the other reviewers have said- these macaroons will not firm up and set. Following their recipe precisely yields gooey globs that are difficult to remove from the waxed paper and nearly impossible to handle. Maybe a few minutes of simmering to reduce down a bit?

Made macaroons before but only ever googled the recipe so don’t know what I previously used. Just tried this one, unfortunately, I think there was too much liquid because the macaroons never fully solidified. They’re very gooey even after putting them in the freezer, once they get back to room temperature they’re a bit of a sticky/gooey mess. They taste fine but I’ll try a different recipe or maybe use less milk and butter next time. I even added about an extra half cup of oats and coconut because it seems a bit soupy still.

I’ve been using this recipe for 60 years. It’s a family favorite and easy to make