This recipe for No Bake Chocolate Macaroons is so quick and easy, and makes the best no bake chocolate drop cookies ever!
Hands down, these are probably the most perfect cookie ever! This no-bake recipe for chocolate coconut macaroons makes lightly sweetened, gluten-free treats that are soft and chewy on the inside with a slightly crisp outer shell. Chocolate and coconut are a perfect pairing and since these are bake-free and so easy to make, expect lots of requests. When a tasty treat is needed, whip up a batch of these easy cookies in minutes.
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What are Chocolate Macaroons?
- Don’t be confused between macaroons and macarons. They are both cookies, however, macaroons are dense and chewy haystacks of coconut, and macarons are pastel-colored, airy, almond-flavored sandwich cookies.
- No-bake cookies are so popular because there’s minimal prep and no heating up the oven or kitchen. Make these simple chocolate haystacks anytime a snack attack hits. Or take them to a party and watch them disappear!
- This easy no-bake cookie recipe is great for new chefs, and makes a fun activity with the kids! When I was in high school, my friends and I literally made these every day after school. We’d double the recipe and eat the entire batch. Every single day!
Ingredients and Variations
For this recipe, oatmeal replaces flour, so they are gluten-free (if gluten free oats are used) and milk, sugar, and butter take the place of condensed milk seen in most macaroon cookie recipes (and will even save a few calories)!
OATS – Quick oats will absorb the sweetened butter mixture better and create a chewier cookie.
COCOA – Any type of cocoa powder will work, however, Dutch cocoa is darker with a more intense flavor.
COCONUT – Shredded sweetened or unsweetened coconut works in this recipe. The smaller the shred, the denser the cookie. OPTIONAL: Lightly toast coconut in a dry pan to intensify its flavor and add a little crunch to the cookies, if desired.
ADD-INS – Chopped dried cranberries or cherries, candied orange peel, sliced almonds, or chopped walnuts go great in this recipe. Avoid overloading the dough with add-ins or the cookies won’t stick together.
OPTIONAL DIP: Melt white or dark chocolate and dip the bottoms of chocolate macaroon cookies in the chocolate. Or, scoop melted chocolate into a small plastic bag, snip one corner off and drizzle chocolate over the tops of the cookies.
How to Make Chocolate Haystacks
It’s so easy to make chocolate no bake cookies!
- Mix together the oats, coconut, and cocoa (as per recipe below).
- Bring to a boil for 2 minutes the sugar, butter, and milk (do not overcook). Remove from heat and stir in vanilla.
- Add the boiled mixture to the oat mixture and stir thoroughly.
- Drop by spoonfuls on a prepared baking pan and let cool completely. Using two spoons is helpful!
PRO TIP: For more uniformly shaped cookies, use a cookie or ice cream scoop.
PRO TIP: If you are dipping the macaroons, melt chocolate chips or pieces in the microwave, stirring every 30 seconds until completely melted.
Storing Chocolate Coconut Macaroons
Keep chocolate coconut macaroons in a covered container in the refrigerator (or on the counter) for up to a week. Freeze prepared cookies on a baking sheet and then transfer them to a zip top bag and freeze up to 3 months.
PRO TIP: For best results, freeze cookies on a baking sheet first to prevent them from sticking to each other in the freezer bag.
Other Easy No Bake Treats!
- No Bake Red Velvet Cake Balls – perfect for any occasion.
- Puppy Chow Recipe – just 15 minute prep.
- Chocolate Rum Balls – delicious treat.
- Copycat Buster Bar Ice Cream Cake – cool and creamy!
- White Chocolate Bark – festive
No Bake Chocolate Macaroons
- 3 cups quick oats
- 1 cup shredded coconut choice of sweetened or unsweetened
- 5 Tablespoons cocoa powder
- 2 cups granulated sugar
- ½ cup butter
- ½ cup milk
- 1 teaspoon vanilla extract
- Spread parchment paper or wax paper on a flat surface (the counter or baking trays).
- In a large bowl, mix together oats, coconut, and cocoa. Set aside.
- In a medium saucepan on medium high heat, add sugar, butter, and milk. Bring to a boil and continue for 2 minutes (no longer). Remove from heat and add vanilla. Stir.
- Add boiled mixture to oat mixture. Stir well to combine.
- Use a 1 Tablespoon cookie scoop or a spoon to drop by the spoonful onto parchment paper. Cool completely.
- Nutrition calculated with unsweetened shredded coconut.
- Store for 1 week in a sealed container.
- Makes 50 – 1 Tablespoon cookies, or 38 with a size 50 scoop.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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