Ingredients
Equipment
Method
- 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.