A no-bake, festive treat!
This fibre-rich, gluten-free confection almost qualifies as a healthy treat. I loved making macaroons (not to be confused with French macarons) as a little kid, particularly because I could execute this recipe independently, since the oven wasn’t needed. They’re sometimes called haystacks, but I’ve also heard them described as cowpies and preacher cookies (because they could be made quickly if the preacher unexpectedly came to call). The assembly speed for these treats is almost my favourite thing about them, next to their rich flavour and great chewy texture. For a vegan version, you can use margarine and almond milk in place of the dairy ingredients. 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 (2.5 mL) 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 jelly beans 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 several eggs or jelly beans 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; recipe can easily be multiplied.