This morning felt like a baking kind of morning. I have a dozen recipes bookmarked to make from various cookbooks, but when I saw one for Oatmeal Macaroons in the 1936 tome The New England Cookbook, I was intrigued. These little babies are free of flour and butter and just sounded so interesting. Together with Paige, I whipped up a batch this morning.
Did I mention that they were super easy? We mixed up the cookie dough and had them baking in about 10 minutes. So simple.
These aren’t like your standard macaroons, which are little mounds of coconut heaven. No, these fall somewhere between that macaroon you’re familiar with and the French macaron, which is a billowy meringue cookie. It has the macaron’s light, airy and sweetness and a lightened version of the macaroon’s texture. They are great alone as a little sweet treat or spread with a little jam. They’re also perfect for a little afterschool treat.
Don’t forget the milk.
Oatmeal Coconut Macaroons
yields 24 cookies
recipe from The New England Cookbook, 1936
1 large egg white
1/4 tsp kosher salt
1 cup granulated sugar
1 cup rolled oats
1/4 cup shredded coconut (sweetened)
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer, combine the egg white and salt. With the whisk attachment, beat until stiff peaks form. With the mixer running on medium speed add the sugar a little at a time until fully incorporated. Remove the bowl from the stand mixer.
Fold in the oats, coconut and vanilla extract. Drop by the teaspoonful onto the prepared baking sheet, leaving about 1 inch between lumps.
Bake for 11-13 minutes until slightly golden. Let cool on the baking sheet for 10 minutes before carefully transferring to a wire rack.