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Mock Macaroons

Mock Macaroons

Rosina

Oatmeal "marinated" in brown sugar and vegetable oil makes for crispy edges and a chewy middle.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Combine oatmeal, brown sugar and oil in a bowl. Stir to mix well. Cover and let stand at least 5 hours, or overnight.
  2. Pre-heat oven to 350 degrees F (175 degrees C). Grease cookie sheets - use non-stick if possible.
  3. Add the egg, salt and almond extract to oatmeal and stir well until blended.
  4. Drop by rounded teaspoonfuls about 1-1/2 inches apart on greased cookie sheets. Bake 7 or 8 minutes or until edges are browned and center is golden. Remove from cookie sheet and cool on racks.
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Reviews

Jill
8
3/28/2005

These were not that good. I had to make food for my social studies class, and everyone went for the sugar cookies and not one person went for these. They were okay, but only because they had a good amount of sugar in them. I wouldn't make these again.

Friendly1
2
1/24/2011

I have FIXED the crumbling/reshaping issue after trial and error. Simply add 1-2 tablespoons of flour (white/almond/etc) to your mix. It will help them stick without losing the oat-y texture of these great cookies. BTW, my grandmother started making these in the 50's or 60's, and always made them true to the recipe (with the odd almond extract batch). A few years ago I learned this recipe was also in a Mormon church magazine - who knew!

Darabee
1
1/29/2010

These are ok...They taste fine but do not hold together well. I had issues getting them off the greased non-stick pan. I don't think I will make these again :S