Oatmeal Cocoa Macaroons Food

CHOCOLATE MACAROONS - NO BAKE

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

OH SOO EASY CHOCOLATE MACAROONS

Steps:

• Combine first five ingredients in pot and bring to a boil.
• Boil for one minute.
• Remove from heat.
• Add oatmeal and coconut, mix well.
• Drop quickly with tablespoon onto waxed paper and let cool.

COCOA OATMEAL

Steps:

• Stir 2 cups water, milk, and oats together in a large saucepan; bring to a boil. Reduce heat to medium-low and cook oats at a simmer until softened and beginning to thicken, about 15 minutes.
• Stir 1 cup water, mashed banana, flax seed, cocoa powder, cinnamon, and nutmeg through the oats; continue cooking at a simmer until thick, about 10 minutes. Fold walnuts into the oatmeal.

OATMEAL COCOA MACAROONS

Steps:

• In a saucepan over medium heat combine the shortening, milk and white sugar. Stirring constantly bring mixture to a boil and continue to boil and stir for 2 minutes. Remove from heat and add cocoa, coconut and oatmeal. Stir mixture well.
• Drop teaspoon sized drops onto a wax paper lined cookie sheet. Place cookies in the refrigerator to set then into an airtight container to store.

OATMEAL CHOCOLATE COCONUT CHEWY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

OATMEAL COCOA MACAROONS (NO BAKE!)

Steps:

• In a saucepan over medium heat combine the shortening, milk and white sugar.
• Stirring constantly, bring mixture to a boil and continue to boil and stir for 2 minutes.
• Remove from heat and add cocoa, coconut and oatmeal.
• Stir mixture well.
• Drop tsp sized drops onto a waxed paper lined cookie sheet.
• Place cookies in the refrigerator and allow them to set, then place in an airtight container to store.

NO BAKE MACAROONS

Steps:

• Bring the milk, sugar and butter to the point of boiling in a large sauce pan.
• Stir and let boil for two minutes.
• Remove from heat and add all the other ingredients. Stir them in until the batter is completely blended.
• Drop rounded tablespoons full of batter onto a cookie sheet lined with waxed paper.
• Let them solidify at room temperature (about 30 minutes) and then transfer cookies to a plate or container and keep refrigerated.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

FUDGY OATMEAL COOKIES

Steps:

• Sift sugar and cocoa.
• In large saucepan, melt butter over med-low heat.
• Add sugar, cocoa, and milk.
• Bring to a full boil over medium heat for 1 minute. Remove from heat.
• Add salt and vanilla.
• Blend in peanut butter. Add oats. Mix well.
• Drop by teaspoon full on wax paper until firm.