![](https://sarahscucinabella.com/wp-content/uploads/2012/01/oatmeal-coconut-macaroons.jpg.webp)
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.
![](https://sarahscucinabella.com/wp-content/uploads/2012/01/ready-to-bake.jpg.webp)
Did I mention that they were super easy? We mixed up the cookie dough and had them baking in about 10 minutes. So simple.
![](https://sarahscucinabella.com/wp-content/uploads/2012/01/just-baked.jpg.webp)
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 after school treat.
Don’t forget the milk.
![](https://sarahscucinabella.com/wp-content/uploads/2012/01/cookies.jpg.webp)
Oatmeal Coconut Macaroons
![Oatmeal Coconut Macaroons](https://sarahscucinabella.com/wp-content/uploads/2012/01/oatmeal-coconut-macaroons.jpg.webp)
recipe from The New England Cookbook, 1936
Ingredients
- 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
Instructions
- 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.
Jim @ Cookie Recipes
Saturday 28th of January 2012
I'm a big fan of depression era cooking and I'm gonna' add this to my recipe collection. Maybe I'll get a chance to try a batch this weekend. Very nice photography Sarah. Thank you.
Asiya
Thursday 26th of January 2012
These look great! I was looking for a macaroon recipe to make for my boys bday party...these look perfect and love that they have some oatmeal in them...Pinning this :) Thx for sharing!
Martha@Simple-Nourished-Living.com
Thursday 26th of January 2012
I love both coconut macaroons and oats, but had never thought of combining them. Now I must.
I'm with you when it comes to old cookbooks. Having grown up in Connecticut, I feel compelled to add The New England Cookbook to my ever expanding collection.
sarah
Thursday 26th of January 2012
Martha, I found my copy on eBay and there were several others there. I really like this one so far.
Arleen
Wednesday 25th of January 2012
OMG...heaven! I will definitely try!
sarah
Wednesday 25th of January 2012
Thanks, Arleen! I think you'll enjoy them.
April @ The 21st Century Housewife
Wednesday 25th of January 2012
These look wonderful. I love recipes from old cookbooks, they always seem to be the best! I'm visiting from Joanne's Eats Well With Others - it's nice to discover your blog!
sarah
Wednesday 25th of January 2012
Me too. I think we can learn a lot from older cookbooks. And welcome!!