A few of you asked about the treats Liam was scooping out in this post so I thought I would share this most simple and delicious recipe.
I’m sure many of you are familiar with it already but whether the recipe is new to you or not it bears repeating. These are one of my favourite goodies to throw together during the warmer months. They take practically no time at all to prepare and the kids love to help out with them.
These aren’t rocket science rather they are a nothing fancy, no frills kind of dessert which never cease to please me…I’d say the only downside is my total lack of self-control around these little nuggets. I’ve been caught with my hand in the cookie jar before breakfast more times than I can count (one more reason this pregnancy thing is working in my favour).
I’m not sure what their official name is – I’ve heard many different titles applied since I first enjoyed them during my childhood. Call them what you will – haystacks, chocolate macaroons, mudpies or frogs I hope you enjoy them as much as I do.
Here’s what you need for them. These are staples in my house – I hope, for your sake, that they are in yours also.
In a medium sized pot start the butter melting.
Whisk in the cocoa. These two are meant to be together.
Once the butter is melted pour in the milk and sugar. Whisk together and bring to a boil for two minutes. All of my pictures of this step are too blurry – probably because I just couldn’t wait to get to the sampling part of this recipe.
Remove the pan from the heat, pour in the oats, salt and coconut, and stir.
Mmm.
I like to scoop them out onto a baking sheet covered with wax paper (the baking sheet makes them more easily moved from fingers that just can’t wait until they’ve cooled – like mine). They can be lumped onto the wax paper with an ice cream scoop, spoon or fingers. I use ice cream scoops for bite-sized and late-afternoon-mama-needs-a-pick-me-up-sized macaroons.
Don’t worry about pressing them together too much – as they cool they will harden.
Little hands love this job. It’s messy and fingers will need licking.
Let them cool or sample them warm.
No Rocket Science Macaroons
1/2 cup butter
6 tablespoons cocoa
1/2 cup milk
1 1/2 cups sugar
1/2 teaspoon salt
3 cups quick oats
1 cup shredded coconut (I use sweetened because I’ve already cut the sugar down from the original recipe)
In a medium sauce pan over medium heat, melt the butter and whisk in the cocoa. Whisk in the milk and sugar. Bring to a boil for two minutes. Remove from heat and stir in salt, oats and coconut. Drop by tablespoons onto wax paper. Allow to cool and harden before storing in a sealed container.
Do you remember these from your childhood? Have you tried any variations?
Oh those look so GOOD! I think we are going to try making them this weekend. I’ll have to buy quick oats, though, because we usually use the regular kind. I think we’ll go through them pretty quickly, though, making these, if they taste as good as they look! xo
yum. I could see getting my hands in the cookie jar before breakfast for those:)
YUM! You are always cooking up something so yummy. For some reason, I have been stalled out in the kitchen. Thanks for the inspiration.
Whoopee, I’ve got everything I need in the house! I know what we’ll be making this afternoon! Thank you for sharing this yummy recipe. 🙂
xx
Yeah! Let me know what you think!
I had to share the yumminess, I hope you don’t mind!!
http://stitchandpurl.wordpress.com/2011/05/22/a-sunday-treat/
Thanks for this! We’ve added peanut butter to a similar recipe. After reading this post, I’m starving.
mmm yes! I just discovered how beautifully simple the macaroon is this past Christmas, and will be making them all too regularly from now on I’m sure. Great photos!
Hi Rachel! Those sounds deadly, I will definitely be trying them. Here is a recipe for the same kind of deliciousness but with peanut butter:) If you like pb and chocolate, you will love these!
Super Easy No Bake Cookies:
1 1/2 c. sugar
1/2 c. cocoa
1/4 c. margerine
1/2 c. milk
3/4 c. peanut butter (creamy)
1 tsp. vanilla
3 1/2 -4 c. oats
1. Bring the sugar, cocoa, margarine and milk to a boil. Stir continually and boil for about four minutes (don’t boil too much longer or you will end up with a bunch of crumbs when all is said and done!)
2. Remove from heat and immediately add the peanut butter.
3. While mixing, add the vanilla, then add the oats one cup at a time.
4. Put spoonfuls on long sheets of wax paper (you can dip your spoon in water between each scoop to help). Let them sit for a couple of hours until they harden (or you can put them in the fridge for faster “hardening” time.
Yum! I will be trying these for sure – I think peanut butter is the only thing that could make these better!
oh, and I forgot to add that I always use butter instead of marg:)
The ones I know are very similar to Christine’s above. I got the recipe in Texas, so naturally they’re called “Texas Longhorn Cowpies”! 🙂 Perfect for the summer!
Now that is the best title! I think I’ll start calling them cowpies!
Rachel, we LOVE these! We call them “no bake cookies.” 🙂
[…] days. They are not cold yet and already there are some missing. I came across the recipe over at house full of jays – thank you so much for sharing it, […]