Source: The Parkdale Potluck Cookbook
Date tried: March 3, 2014
Yield: 12-24 cookies
Time needed: 20 minutes
For a dessert challenged baker like myself, no-bake cookies are a no-brainer. And macaroons are one of my favorites. These are very good, but heavy on the cocoa and oatmeal. I would like to find a recipe that lets the coconut shine through.
The recipe calls for setting the cookies on wax paper, a commodity I seldom have in the house. I was about to add that to the shopping list when it occurred to me I could probably use the banana leaves that have been sitting in my freezer. Sure enough, once thawed out and softened with coconut oil they worked just fine.
The recipe says 12 to 24 cookies depending on whether you use a tablespoon or teaspoon to spoon them out, but I got nearly 4 dozen using a tablespoon.
3 cups quick oats
1 cup unsweetened shredded coconut
½ cup cocoa powder
½ tsp. salt
½ cup butter
½ cup milk
2 cups sugar
1 tsp. vanilla extract
In a bowl, mix together the oats, coconut, cocoa powder and salt. Set aside.
Place a piece of wax paper, about 2 feet long, on your kitchen counter to set the cookies on.
Melt butter in a medium size pot.
Stir in the milk.
Stir in the sugar and bring this mixture to a boil.
Let boil 2 minutes, stirring constantly.
Remove from heat and add vanilla.
Add the dry ingredients, stirring until all are incorporated.
Scoop mixture onto the wax paper, making macaroons any size you like.
Scoop with a tablespoon and mixture will give approximately 12 cookies.
Scoop with a teaspoon and mixture will give approximately 24 cookies.