Sunday, May 26, 2013

Chocolate coconut macaroons

Today was a bit of a disappointing day because I found out that a pug who I was supposed to meet and potentially adopt was given away at the last minute. (For those who don't know, I'm on the hunt to adopt an adult pug.) I was a bit upset because it would be my first pug "meet and greet" and I was really excited to see what would happen.

However, things can change on a dime and I'm okay with that. Back to obsessively checking out dog rescue websites and kijiji. (And if anyone knows someone who's giving away an adult pug, let me know!)

Since I had extra time to kill today I decided to make something featuring my favourite ingredient: coconut. I have to admit that part of the reason why I wanted to use coconut was because I have five half-used bags in my freezer and I don't feel right throwing them out, but also I'm not feeling up to making anything super fancy today. I'm still a little bit heartbroken over not meeting the pug. Okay, I'm done with the theatrics.

My aunt Ruthie used to make chocolate macaroons (not to be confused with macarons) for me and my sister and cousins when we were little and I always loved them. My mom used to make them too so when I moved out on my own, this was one of the first recipes I asked her for.

The best thing about this recipe is that it takes very little time although initially it involves some patience, a quality I lack, which has resulted in many disastrous, sticky macaroons.

Alright I'm going to hurry up and put up this post so I can eat my macaroons as I scroll through pug sites.

Chocolate coconut macaroons

- 2 cups of sugar
- 1/2 cup butter or margarine
- 1/2 cup milk
- 6 tbsp cocoa
- 1/2 cup of coconut
- 3 cups of oatmeal
- pinch of salt
- dash of vanilla

Combine the sugar and milk in a medium-sized sauce pan, set on medium low. Stir occasionally and bring to a boil.*
Once the sugar mixture is boiling, put in the butter and stir until it melts completely and blends in with the mixture. Turn down the heat to minimum.
Add the rest of the ingredients, stirring in between each addition.
Take the sauce pan off the burner and place on cool top. Set out wax paper. Doll out spoonfuls of the mixture onto the wax paper.** Let the macaroons cool and harden. Can be served right away or stored in a tight container in your fridge for up to five days. Serves about 30 macaroons.

*This is the part which takes patience because it can take about 10-15 minutes for the mixture to boil. Don't turn the heat up to make it boil faster or else your macaroons will end up soggy and sticky and will not harden.
**The mixture will be very hot so don't use your fingers to scrape the mixture off the spoon on to the wax paper or else you can burn yourself. I usually use a second spoon to scrape off the mixture from the first spoon.


  1. Christmas just isn't christmas without these - pun

  2. Haha yes! I will make some for you!