Delicious No-Bake Oatmeal Chocolate Coconut Macaroons

Welcome to Sweet Emily, where we make baking simple for busy parents and beginners! Get ready for a treat that’s unbelievably easy to make. These no-bake cookies capture the comforting flavors of classic oats, rich chocolate, and tropical coconut. Often called Haystack Cookies, these Oatmeal Chocolate Coconut Macaroons come together quickly with just a few simple pantry ingredients.

Why You’ll Love These Oatmeal Chocolate Coconut Macaroons

You’ll adore these Oatmeal Chocolate Coconut Macaroons for so many reasons! They are the ultimate no-fuss dessert, meaning no oven time is required.

• Quick & Easy: Prepare these delectable treats in minutes, perfect for busy schedules.
• Irresistible Texture: Enjoy a perfectly fudgy and chewy bite every single time.
• Diet-Friendly: Naturally gluten-free and egg-free, they suit various dietary needs.
• Versatile: Ideal for school lunchboxes, party platters, or simply satisfying a sweet craving.
• Pantry Staples: Made with accessible ingredients you likely already have on hand.

Ingredients

Making these incredible Oatmeal Chocolate Coconut Macaroons starts with quality ingredients. Each component plays a vital role in achieving that perfect balance of chewy texture and rich flavor.

• 2 ½ 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

• Oats: We highly recommend using quick oats for the best results. Their finer texture helps the macaroons set perfectly. If you only have old-fashioned rolled oats, you can pulse them briefly in a food processor to break them down slightly before adding them to the mix. This will mimic the quick oats texture more closely.
• Coconut: For a balanced sweetness, opt for unsweetened flaked coconut. You can use shredded coconut as well, or sweetened coconut if you prefer a sweeter cookie, but you might want to slightly reduce the sugar in the recipe.
• Butter: To make these dairy-free, simply substitute the butter with a good quality plant-based butter alternative. Most will work wonderfully without altering the texture.
• Milk: Any type of milk works here! Feel free to use dairy milk or a plant-based alternative like almond milk, oat milk, or coconut milk beverage for a subtle tropical hint.
• Sugar: While the recipe calls for granulated sugar, you can experiment with reducing it slightly if you prefer less sweetness. Be aware that sugar contributes to the setting and texture.
• Flavor Boost: Always add a pinch of salt to the dry ingredients. It beautifully enhances the chocolate flavor and balances the sweetness.

Equipment

Gathering your equipment before you begin makes the process smooth and enjoyable. You won’t need anything fancy for these easy macaroons!

• Heavy-bottomed saucepan: Essential for preventing the sugar mixture from burning.
• Large mixing bowl: For combining the dry ingredients.
• Whisk or spatula: For stirring ingredients.
• Baking sheets: You’ll need one or two, depending on the size of your scoops.
• Parchment paper: Lines your baking sheets for easy removal and cleanup.
• Medium cookie scoop (1.5-2 tablespoons): Helps create uniform, perfectly portioned cookies.

Instructions

Creating your delicious Oatmeal Chocolate Coconut Macaroons is incredibly straightforward. Just follow these simple steps to sweet, no-bake perfection.

1. Prep: Line a large baking sheet with parchment paper and set it aside. This prepares your landing zone for the cookies and ensures easy cleanup.
2. Dry Mix: In a large bowl, add the quick oats, shredded coconut, and cocoa powder. Stir these dry ingredients well to ensure they are evenly combined. Set this bowl aside for now.
3. Boil Mixture: Add the granulated sugar, butter, and milk to a heavy-bottomed saucepan. Place the saucepan on your stovetop and set the heat to medium.
4. Boil Mixture: Stir the sugar, butter, and milk together consistently as the butter melts and the mixture warms. Continue stirring until the mixture comes to a full, rolling boil.
5. Boil Mixture: Once it reaches a rolling boil, stop stirring frequently and let the mixture boil for exactly 2 minutes. Precision here is key for the macaroons to set correctly. After 2 minutes, remove the saucepan from the heat immediately and stir in the 1 teaspoon of vanilla extract.
6. Combine: Pour the hot butter and sugar mixture directly into the bowl containing the oats, coconut, and cocoa powder.
7. Combine: Stir everything together very well using a sturdy spatula. Make sure all the dry ingredients are thoroughly coated with the hot liquid until no dry spots remain.
8. Scoop: Working quickly, use a heaping tablespoon or a medium cookie scoop to drop portions of the fudgy oatmeal mixture onto the prepared baking sheet. Aim for uniform sizes for even cooling.
9. Set: Allow the Oatmeal Chocolate Coconut Macaroons to cool completely at room temperature before serving. This usually takes approximately 1-2 hours, allowing them to firm up and develop their signature chewy texture.

Pro Tips & Troubleshooting

Achieving the perfect no-bake macaroon is easy with a few insider tricks. These tips ensure your cookies set beautifully and taste amazing every time.

• Quick Work: Once the wet and dry ingredients are combined, work quickly to scoop the macaroons. The mixture sets fast as it cools.
• Correct Boil Time: The 2-minute rolling boil is crucial. Boiling too short prevents setting, while boiling too long can make them crumbly. Set a timer!
• Setting Issues: If your macaroons aren’t setting, it’s usually because the sugar mixture didn’t boil for the full 2 minutes or wasn’t a rolling boil. Ensure accurate timing and a vigorous boil for success.
• Texture: For a perfectly fudgy texture, follow the precise boil time. If they seem too crumbly, your mixture might have boiled too long, evaporating too much moisture.
• Cookware: Always use a heavy-bottomed saucepan. This distributes heat evenly and helps prevent the sugar mixture from scorching on the bottom.
• Scooping: A cookie scoop creates uniform macaroons, which not only look better but also cool and set at the same rate. Don’t skip this step!
• Cleanup: Parchment paper is your best friend here. It prevents sticking and makes cleaning up a breeze.
• Cooling: Resist the urge to move or eat them before they’re fully cool. Patience ensures they set completely and have the best chewy texture.

Serving, Storage & Variations

These no-bake treats are wonderfully versatile, perfect for any occasion. Here’s how to enjoy and adapt them!

Serving Suggestions

Serve these delightful no-bake oatmeal chocolate coconut macaroons with a warm cup of coffee or tea, or a tall glass of cold milk. They make excellent additions to lunchboxes, dessert tables at parties, or thoughtful homemade gifts. For an extra touch, garnish with a sprinkle of colorful sprinkles or a few extra flakes of coconut before they set.

Storage

• Room Temperature: Store your macaroons in an airtight container at room temperature for up to 3 days. Keep them away from direct sunlight or heat.
• Refrigerator: For longer freshness, place them in an airtight container in the refrigerator for up to 1 week. This also helps them firm up even more.
• Freezer: These macaroons freeze beautifully! Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or airtight container for up to 3 months.
• Thawing: Thaw frozen macaroons at room temperature for about 15-30 minutes before enjoying.

Variations

• Nutty: Add ½ cup of finely chopped nuts like almonds, pecans, or walnuts to the dry mixture for an extra layer of crunch and flavor.
• Extracts: Experiment with different extracts! A splash of almond extract, peppermint extract, or orange extract can create unique flavor profiles.
• Spiced: Introduce warmth by adding ½ teaspoon of ground cinnamon or even a tiny pinch of chili powder for a Mexican hot chocolate twist.
• Chocolate Drizzle: Once the macaroons are completely set, melt some extra chocolate chips and drizzle it artfully over the tops for a fancy finish.
• White Chocolate: For a different flavor, swap out some of the cocoa powder for white chocolate chips or chunks in the dry mix, or drizzle with melted white chocolate.

Nutrition

These Oatmeal Chocolate Coconut Macaroons offer a delightful treat that fits into many eating plans. Each serving provides a satisfying balance of energy and fiber. For a complete breakdown of the nutritional content, please refer to the detailed recipe card below.

FAQ

Conclusion

You now have all the tools to create these absolutely delicious Oatmeal Chocolate Coconut Macaroons right in your own kitchen. This simple, no-bake recipe is perfect for beginners and busy individuals alike, promising a delightful treat with minimal effort.

We encourage you to try this recipe soon and experience the joy of homemade goodness. We’d love to hear your thoughts and see your creations, so please feel free to leave a comment and a rating below!

Delicious No-Bake Oatmeal Chocolate Coconut Macaroons

These delightful no-bake macaroons combine quick oats, rich cocoa, and sweet flaked coconut into an irresistible treat. They are incredibly easy to prepare with a simple stovetop method, requiring no baking and just a few hours to cool.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 24 macaroons

Calories 180 kcal

Equipment

• Parchment paper
• Large baking sheet
• Large bowl
• Large saucepan
• Heaping tablespoon
• Cookie Scoop

Ingredients

  

Main Ingredients

• 2 1/2 cups quick oats
• 1 cup flaked coconut unsweetened
• 1/3 cup cocoa powder
• 2 cups granulated sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions

 

Instructions

• Line a large baking sheet with parchment paper.
• In a large bowl, combine the quick oats, shredded coconut, and cocoa powder; stir well and set aside.
• Add sugar, butter, and milk to a large saucepan and heat over medium.
• Stir the mixture until melted and it comes to a boil.
• Boil for exactly 2 minutes without much stirring, then remove from heat and stir in vanilla extract.
• Pour the hot butter-sugar mixture into the dry oat mixture and stir thoroughly to combine.
• Working quickly, use a heaping tablespoon or cookie scoop to drop portions of the fudgy oatmeal mixture onto the prepared baking sheet.
• Allow the macaroons to cool completely at room temperature for 1-2 hours before serving.

Notes

For the best texture, ensure the sugar, butter, and milk mixture boils for precisely 2 minutes. Work quickly when portioning the macaroons, as the mixture will begin to set as it cools.