I just recently wrote about this book but my husband requested some cookies to have while working some late hours, and I knew I would find something in it. He loves oatmeal cookies and coconut and these Oatmeal Macaroons have both. The recipe makes about 6 dozen, they freeze well, and are nice and crispy, which makes them great with milk, which he also loves.
The recipe is from a New Yorker named Zoe Morsette who says, “This is a favorite cookie that my Norwegian-American mother brought east from Minnesota. I believe that she found the recipe in a Lutheran churchwoman’s cookbook in Duluth.” I’m not surprised. Old church cookbooks have some of the best recipes!
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup solid vegetable shortening, melted and cooled (Crisco)
- 2 large eggs, beaten
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 cups old-fashioned rolled oats
- Preheat oven to 375 degrees F. Butter 2 baking sheets or line with parchment.
- In a large bowl, blend both sugars, melted shortening, and eggs. Stir in coconut and vanilla.
- In a separate bowl, mix the soda, salt, and flour. Combine both mixtures and blend. Add the rolled oats, 1 cup at a time, and mix until the batter is very stiff. Drop the batter by teaspoonfuls 2 inches apart on prepared baking sheets. Bake until lightly browned, about 10-12 minutes. Cool on wire racks. Makes about 6 dozen cookies.
These look yummy! And if they are from a church cookbook then you can usually count on the recipe, since they are usually family recipes proudly shared. I am with Bill on the “loving oatmeal cookies and coconut”, so I am getting out my apron.
Kim, we both love those church cookbook recipes, don’t we? They are the best!
Hey Debbie! I was looking through one of my cookbooks and came across this recipe: Oatmeal Macaroons. I had never heard of this recipe, so I googled it and your recipe and name came up! I am going to send you the recipe in my cookbook. Let me know if you have seen this recipe of mine or if you have made it please! Your recipe and my recipe sound delicious. It sounds and looks just like an oatmeal cookie to me.
4 cups quick cooking oatmeal
2 cups light brown sugar
1 cup canola oil
2 eggs, beaten
1/2 tsp. salt
1 tsp. almond flavoring
In a bowl, mix oatmeal, sugar and oil. Let sit overnight. When ready to bake, add eggs, salt and almond flavoring to oatmeal mixture. Drop by teaspoonful’s onto greased cookie sheet. Bake in a 375* oven for 12 to 15 minutes. Remove when browned. Makes 72 cookies.
Hi Lisa- I had to go look up that old blog of mine to see the recipe. Now I remember! I loved that cookbook too, but it was lost in the flood. I’ll search for a copy soon. I have never seen a recipe like yours where part of the batter sits overnight and the rest is added the next day. Sounds interesting! Thanks for sharing your recipe.
No flour in your recipe?
Don’t know Kathy! Lisa?