Chocolate Coconut Macaroons (Haystack Cookies)

A small white plate filled with chocolate no bake cookies.

Chocolate Coconut Macaroons (Haystack Cookies)

This no-bake recipe is filled with hearty oats and chewy coconut flakes.

4.75 from 8 votes

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Course: Dessert

Cuisine: American, Canadian

Prep Time: 10

Cook Time: 8

Cooling time: 1

Total Time: 1 18

Servings: cookies

Calories: 136kcal

Author: Dolly (Maritime Country Kitchen)

Equipment

Ingredients

US Customary - Metric

Instructions

Line a large baking sheet with parchment paper and set aside.
Add the quick oats, shredded coconut, and cocoa powder to a large bowl and stir well to combine. Set aside.
Add the sugar, butter, and milk to a large saucepan and set the heat to medium.
Stir the sugar, butter, and milk together as it melts, and allow it to come to a boil.
Let the mixture boil for exactly 2 minutes (little to no stirring needed), then remove it from the heat and stir in 1 teaspoon of vanilla extract.
Pour the butter and sugar mixture into the bowl of oats, coconut, and cocoa. Stir well to combine.
Working quickly, use a heaping tablespoon or cookie scoop to drop portions of the fudgy oatmeal mixture on the prepared baking sheet.
Allow them to cool completely before serving (approximately 1-2 hours at room temperature).

Notes

Storage: Once the cookies are completely cooled, transfer them to an airtight container. Store at room temperature for up to 3 days, or in the fridge for 1 week. You can also freeze chocolate macaroons in freezer bags for up to 3 months.

Nutrition