Did you ever have haystack cookies when you were a kid? In my home, they just called them unbaked cookies, and that's what they were - basically an oatmeal chocolate cookie with coconut, but held together with butter and milk. Simple and chewy, and we loved them. This recipe tastes very much like haystacks, but better. Super chocolately and gooey, but they are baked. They were a favourite when my niece took them to a family gathering.
Chocolate Coconut Oatmeal Brownie Macaroons
Makes about 2 dozen macaroons
Ingredients
- 3 1/2 ounce milk chocolate bar, chopped
- 3 large egg whites
- 1/4 cup cocoa
- 2/3 cup dehydrated cane sugar
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla
- 1 cup medium shred unsweetened coconut
- 3/4 cup gluten-free quick oats
- 3/4 cup chocolate chips
Method
- Melt chopped chocolate bar in a bowl over simmering water. Cool to room temperature.
- Preheat oven to 325ºF. Line two cookie sheets with parchment paper.
- Whisk egg whites
- Add cocoa, sugar, salt, and vanilla, and whisk to combine.
- Add coconut, melted chocolate, and chocolate chips, stirring until coconut is completely coated.
- Cover and refrigerate for 1 hour.
- Place heaping tablespoons full on prepared cookie sheets, spacing about 2" apart.
- Bake for 13 - 15 minutes, or until the macaroons are shiny and just set.
- Let cool on baking sheet for 10 minutes, and then move to a wire rack to completely cool.
Oatmeal free variation - Omit oatmeal and chocolate chips. Increase coconut to 2 1/2 cups.