Old-fashioned Oat Macaroons

oat macaroons on baking sheet

I’m always looking for cookie recipes that are both easy to make and tasty, so when I saw a recipe for Oat Macaroons in a hundred-year-old cookbook, I decided to give it a try.

The Oat Macaroons contain oatmeal and coconut. They are light and tasty with just the right amount of sweetness. An added bonus is that they are gluten free. This recipe is a winner and I plan to make it again. The would be a wonderful addition to a holiday cookie tray.

Recipe for Oat Macaroons
Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

I used butter instead of melted shortening when I made this recipe, and I used quick minute (oatmeal) for the rolled oats.  I also did not mix in order given. I thought that it would be difficult to get the salt, vanilla, cornstarch, and baking powder evenly distributed in the cookie dough if added at the end, so I stirred those ingredients in prior to adding the oatmeal and coconut.

Here’s the recipe updated for modern cooks:

Oat Macaroons

  • Servings: about 30 cookies
  • Difficulty: moderate
  • Print

2 eggs

3/4 cup sugar

3 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1 tablespoon butter, melted

2 cups quick (1 minute) oatmeal

1 cup flake coconut

Preheat oven to 350° F.  Put the eggs, sugar, cornstarch, baking powder, salt, and vanilla  in a mixing bowl; stir. Add melted butter and stir until smooth. Add oatmeal and coconut; stir until combined. Drop heaping teaspoons of the dough on greased baking sheet. As needed, gently press the dough together to create a firm dropped cookie. Place in oven and bake for 20 minutes or until lightly browned. Remove from oven, wait minute and then remove from baking sheet to wire rack for further cooling.


9 thoughts on “Old-fashioned Oat Macaroons

    1. The Oat Macaroons are tasty. Sometimes the old recipe directions don’t quite make sense, so I try to describe what I actually did when I made the recipe.

  1. I made these yesterday Cheryl and they are really good, not too sweet and with a nice coconut flavor!
    I did have to add a few more oats in order for the consistency to be right, probably just a difference in oats. Mine were from the bulk section of the health food store.
    I used a small scoop for uniform size and really packed the dough in so they wouldn’t fall apart. Once cooled, they were nice and sturdy which was great because I made them for our church’s holiday cookie box assortment. Half of them, I drizzled with melted chocolate, and I highly recommend this!

    1. Thanks for taking a few minutes to write this note. It’s wonderful to hear that the cookies turned out well – and I really like your suggestions. The suggestion about packing the dough into a small scoop is a great idea – and I’ll havve to try drizzling chocolate on some of them the next time I make this recipe.

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