Chocolate Coconut Macaroons (Haystack Cookies)
These Chocolate Coconut Macaroons, often called Haystack Cookies, are the ultimate no-bake treat. Combining the chewy texture of unsweetened coconut with hearty quick oats and a rich, fudgy chocolate base, they are a nostalgic favorite that comes together on the stovetop in under 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 60 minutes
- Yield: 28 cookies
- Cuisine: American
Ingredients
Quick oats – 2 ½ cups
Unsweetened flaked coconut – 1 cup
Cocoa powder – ⅓ cup
Granulated sugar – 2 cups
Unsalted butter – ½ cup
Milk (whole or 2%) – ½ cup
Vanilla extract – 1 teaspoon
Instructions
Line a large baking sheet with parchment paper or a silicone mat.
In a large heat-proof bowl, combine the quick oats, shredded coconut, and cocoa powder. Stir well to ensure the cocoa is distributed.
In a medium saucepan, combine the sugar, butter, and milk over medium heat.
Bring the mixture to a full rolling boil. Once it reaches a boil, set a timer for exactly 2 minutes.
Remove from heat and immediately stir in the vanilla extract.
Pour the hot liquid over the oat and coconut mixture. Stir quickly until everything is evenly coated in chocolate.
Using a tablespoon or cookie scoop, drop rounded mounds onto the prepared baking sheet.
Allow the cookies to set at room temperature for 1–2 hours until firm and no longer sticky.
Notes
• Ensure you use quick oats rather than old-fashioned for the best texture.
• The 2-minute boil is critical; too short and they won’t set, too long and they will be crumbly.
• Store in an airtight container at room temperature for up to 5 days.