Chocolate Macaroons (No Bake)


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Chocolate Macaroons (aka Haystacks) are a quick no-bake cookie recipe without peanut butter! They’re the perfect treat for your family or guests when you need something in a hurry.

Keep the ingredients for these chocolate coconut macaroons in your cupboard as your dessert emergency kit!

No Bake Chocolate Macaroons cooling on a parchment lined pan

No Bake Cookies without Peanut Butter

While we’ve always called these cookies no bake macaroons, but they go by other names too like Haystacks or even just chocolate coconut cookies.

This chocolate coconut macaroon recipe has no need flour or peanut butter. Oats are one of those grains that are labeled so many different ways in the grocery store that it’s easy to get confused. For this recipe you’ll want rolled oats as they will retain their texture. Quick oats will also work for no-bake macaroons if that’s all you have in your cupboard!

No Bake Chocolate Macaroons ingredients in a bowl

How to Make Coconut Macaroons

You’ll love how easy it is to make these no bake macaroons. We start by boiling the sugar mixture which is then mixed into a few simple ingredients that you likely have on hand! Simply scoop and chill.

  1. In a large bowl combine oats, coconut and cocoa powder.
  2. Stir together sugar, butter and milk. Allow to come to a rolling boil for two minute.
    • If you cook too long, the cookies will be dry. If you cook too short, they won’t hold together.
  3. Mix with dry ingredients and drop by spoonfuls on a cookie sheet. Cool completely.

There are lots of great possibilities for variations here. You can make chocolate chip macaroons by adding a cup of chocolate chips on top before they set completely. Or, you could add a cup of chopped nuts, or raisins — or all three!

No Bake Chocolate Macaroons stacked on a plate

More No Bake Recipes

Storing No Bake Cookies

How Long Do Coconut Macaroons Last? Coconut macaroons are pretty popular, so don’t expect them to stick around long! Keep them at room temperature in a sealed container for up to a week. (You can keep them longer but they tend to get dry and crumbly after a while).

Can You Freeze Coconut Macaroons? Coconut macaroons will retain their quality for up to four months in the freezer. To freeze, place the cookies in a freezer bag or container.

No Bake Chocolate Macaroons cooling on a parchment lined pan
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Review Recipe

No Bake Chocolate Cookies (Peanut Free)

Prep Time 12 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 24 cookies
Author Holly Nilsson
Course Dessert
Cuisine American
Delicious chocolatey cookies with no baking required!

Ingredients

  • 2 3/4 cups rolled oats
  • 1 cup shredded coconut
  • 5 tablespoons unsweetened cocoa powder
  • 2 cups sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 tsp vanilla

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Instructions

  • In a large bowl, combine rolled oats, coconut & cocoa powder. Set aside.
  • In a saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat. Let boil for 2 minutes (no longer). Remove from heat and stir in vanilla.
  • Pour oat mixture into the hot margarine mixture and stir until well mixed. Drop by spoonfuls onto a pan and let cool completely.

Nutrition Information

Calories: 160, Carbohydrates: 26g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Sodium: 57mg, Potassium: 74mg, Fiber: 1g, Sugar: 18g, Vitamin A: 180IU, Calcium: 15mg, Iron: 0.6mg
Keyword chocolate cookies, chocolate macaroons, macaroons, no bake cookies

 

No Bake Chocolate Cookies piled on a plate with a title
No Bake Chocolate Cookies on a pan and ingredients in a bowl with a title

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Great recipe as I remember my mom making these every Christmas. My question is: Should we use unsweetened coconut or sweetened coconut? I would think that unsweetened would be better since the sweetened stuff taste kind of artificially sweetened. Just need to know what you use. Thanks!

    1. In this recipe, we used unsweetened coconut but you could use either. Let us know how the macaroons turn out for you! :)

  2. How do I keep the milk butter and sugar from boiling over spilling over while boiling for the 2 minutes thank you

    1. Hi Joan, be sure it is boiling over medium heat and you can turn it down slightly while still keeping it to a boil if necessary. Also, stir the mixture as required to keep it from boiling over.

    1. The quantities are located in the recipe. You can either scroll to the recipe or use the jump to recipe button at the top of each page. Enjoy.

  3. awesome cornflakes cookies, I was given the largest box of cornflakes so I had to find something to do with it, I googled cornflakes cookies and wala these were the best ever. thanks so much. (*!*)

  4. Just answer my oatmeal question, as I saw in a couple of other comments that you said use another cup of oats if you don’t want to use oatmeal…..

    I should have read comments first lol..i

    1. Quick oats cook more quickly than rolled oats. They may have a different texture but you could use them in place. Let us know how it turns out for you!

  5. No, haven’t made your recipe yet, but have questions…

    What are rolled oats, I use quick cook oats….can these be used ?

    Also, my SIL doesn’t like coconut, so what would I use instead  of the coconut ??

    Thank you,

    Kentuckylady717

    Can’t rate this recipe as I haven’t made it yet….

    I do make one similar to this one, but do not use coconut….

  6. Woah! 2 cups of sugar!! I made with half of that with just 1 cup and was delicious. Could probably even cut back on the 1 cup! I only imagine 2 cups would probably hurt! LoL!

  7. No margarine, it is so bad for you. Please use butter, both of you asking why your cookies did not set up….Your sugar & butter must not have reached the hard stage (margarine has to much water & bad oils – Its fake).
    Good Luck Ladies & Gentleman.

  8. My grandma gave me her cookbook which has this exact same recipe from when she was growing up in it. About 15yrs I came across another one that makes it fun for kids and calls each ingredient fun names like muddy water or bones.

  9. You could try the sugar substitute that cooks like sugar, it isn’t hard to work with and seems to be just like sugar without the calories. Hope that helps John

  10. why is it the last two times we tried to make these they did not get hard?is it because theet mixture is not boild long enuft? how can I get this to set?thank you

  11. I have a question about your ‘No Bake Chocolate Cookies (Peanut Free)’ I use to love the no bake ones with peanut butter and made them all the time. I was greatly appreciative that you posted one without peanuts as 2 of my grandchildren have peanut allergies. The question is; I made these cookies but they really never set up to firm and were very sticky. I even put them in the refrigerator to try and harden them more to no avail. Am I doing something wrong or is this the normal texture for these cookies? Thank you for your time.

    1. Mine were not soft and set up quite easily. May I ask what type of butter/margarine you used? I am wondering if that could be a factor.. if you used tub margarine some types may too soft. I used squares… I would recommend trying butter or something that is more “solid” at room temperature and see if that works.

    2. If your cookies did not set right, you might not have boiled it enough. You need a full rolling boil you can’t stir down. That is when you 2 minute timer starts. Please don’t stop stirring at this point.