Chocolate coconut macaroons store well, and look great in a holiday cookie tin for exchange with friends and family. In the test kitchen we found that folding in some chocolate chips before shaping makes them extra rich and delicious.
Prep Time: 15 minutes
Cook & Rest Time: 60 minutes
Ingredients
- 1/4 cup Mirage margarine
- 1/4 cup milk
- 3/4 cup granulated sugar
- 3 tablespoons cocoa powder, sifted
- 1/2 teaspoon vanilla
- 1 1/2 cups rolled oats
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
Directions
1. Combine the margarine, milk, sugar, and cocoa powder in a saucepan and melt ingredients together over medium heat, stirring occasionally. Bring to a rolling boil, then continue to cook for 4 – 5 minutes, stirring often.
2. Remove from heat and add the vanilla. The milk will steam and bubble up a lot when you add it, so be careful. Add the rolled oats, coconut, and chocolate chips, then stir until combined.
3. Spoon out onto sheets of waxed or parchment paper and let set. Once set, serve immediately or keep stored in an airtight container at room temperature.
Chef Notes
- Make these a little more festive by folding in crushed candy canes with the oats, coconut, and chocolate chips
