“An easy to make, easy to disappear, chocolate macaroon-type cookie.” - by Cheryl
Ingredients
Adjust Servings
Original recipe yields 5 dozen
Directions
- Mix oatmeal and coconut together in a large bowl.
- Put other ingredients in a saucepan over medium heat, stirring constantly. When mixture comes to a boil, let it boil for 2 minutes.(any longer your cookies will be crumbly, any shorter, your cookies will be gooey)
- Remove from heat and pour over the oatmeal-coconut mixture. Working quickly now, mix well and drop by spoon onto waxed paper. Let sit until firm and cool. Excellent for freezing.
Nutrition
Amount Per Serving (30 total)
- Calories
- 154 cal
- 8%
- Fat
- 7.7 g
- 12%
- Carbs
- 20.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"I read the recipe and something looked wrong. Here's what I did and it turned out yummy. Decrease the butter to 1/2 c. and I increased the cocoa and used tablespoons instead of teaspoons. With 1/2 ..." See morec butter the ratio between butter, sugar and milk is what starts my regular fudge recipe. But you must decrease the butter."
Pat
"This recipe is all wrong...don't use it...I have been making these cookies for 50 years...yes the recipe is that old...I made them for 4 H when I was 12..do the math...Anyway...Put in a 2 quart sauce ..." See morepan --1/2 cup butter(one stick) 3 tablespoons cocoa, 2 cups sugar,1/2 cup evaporated milk..boil 3 minutes from a rolling boil..add 1 teaspoon vanilla, fold in 3 cups quick cooking oats and optional 1 cup coconut..drop by spoon fulls of desired size..onto wax paper and let cool..I make these at least once a week when my teen grandkids are in the area...A treat they beg for..."
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