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.

Three No Bake Chocolate Macaroons piled on top of one another

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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 to make No Bake Chocolate Macaroons

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.

process to make No Bake Chocolate Macaroons

How to Make Chocolate Haystacks

It’s so easy to make chocolate no bake cookies!

  1. Mix together the oats, coconut, and cocoa (as per recipe below).
  2. Bring to a boil for 2 minutes the sugar, butter, and milk (do not overcook). Remove from heat and stir in vanilla.
  3. Add the boiled mixture to the oat mixture and stir thoroughly.
  4. Drop by spoonfuls on a prepared baking pan and let cool completely. Using two spoons is helpful!

no bake chocolate macaroons in a mixing bowl, and cookies being dropped by cookie scoop onto a parchment lined baking sheet

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.

No Bake Chocolate Macaroons placed on parchment paper

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.

one No Bake Chocolate Macaroon cookie, with the remaining cookies in the background

Other Easy No Bake Treats!

Three No Bake Chocolate Macaroons piled on top of one another, the top one has a bite taken out of it.
5 from 8 votes↑ Click stars to rate now!
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No Bake Chocolate Macaroons

These no bake chocolate haystacks are sure to be a dessert and snack time hit.
Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings 50 servings
Author Candace



  • 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.
5 from 8 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 80 | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 18mg | Potassium: 39mg | Fiber: 1g | Sugar: 8g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Dessert
Cuisine American

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No Bake Chocolate Macaroons placed on parchment paper, with writing
No Bake Chocolate Macaroons piled on top of each other, the top one having a bite out of it, with a title.

No Bake Chocolate Macaroons set out on a parchment lined baking sheet, with a title

No Bake Chocolate Macaroons piled on top of each other, the top one having a bite out of it, with writing.

No Bake Chocolate Macaroons piled on top of each other, the top one having a bite out of it. And cookies set out on parchment paper under the title.

No Bake Chocolate Macaroons placed on parchment paper, with a title


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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