This no-bake, fibre-rich, gluten-free confection almost qualifies as a healthy treat. I loved making macaroons (not to be confused with pillowy French macarons) as a little kid, particularly because I could execute this recipe independently, since the oven wasn’t needed. Aside from their chewy, chocolatey flavour, one of the things I love best about macaroons (sometimes called haystack cookies) is that they take just five minutes to make. For a vegan version, you can use margarine and almond milk. For a festive touch, plant a few mini eggs or jellybeans in the middle of each macaroon and you’ll have a centre-piece worthy dessert.
- 2 tablespoons (60 mL) butter
- 1/3 cup (90 mL) white sugar
- 2 tablespoons (60 mL) milk
- 5 teaspoons (25 mL) cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 cup (60 mL) unsweetened coconut *
- 3/4 cup (180 mL) quick-cooking (not instant) rolled oats
- 36 Mini-Eggs or Eggies (can use jellybeans too)
* if you MUST make an adaptation for non-coconut lovers, ¼ cup crumbled shredded wheat works well
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, melt butter.
- Combine sugar and cocoa powder; add to butter along with milk.
- Cook, stirring, until mixture comes to a rolling boil then continue to stir as it cooks for one full minute.
- Remove from heat and add vanilla, stirring to incorporate.
- Add coconut and oats; stir well.
- Using two spoons, drop the batter in twelve equal portions (just over a tablespoon each) onto the baking sheet, trying to keep them as round as possible.
- Nestle eggs or jellybeans into the centre of the nests.
- Though they’re ready to eat immediately, I like to refrigerate these briefly to firm up a little (approximately 30 minutes).
Makes 12 cookie nests.