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Oatmeal Macaroons

Oatmeal Macaroons
Macaroons are a confection that dates back to 15th century Italy. And there’s a delicious reason why we still enjoy them regularly. But that doesn’t mean you can’t add modern flavours like almonds and coconut for a hint of sweetness.
8 ratings


  • 1/2 pound (2 sticks) margarine or butter, softened
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1-1/4 cups all‑purpose flour
  • 1 teaspoon baking soda
  • 3 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1 4-ounce package shredded coconut (about 1‑1/3 cups)

How to make it

  1. Heat oven to 350°F. Lightly grease cookie sheets.
  2. In large bowl, beat margarine and sugar until creamy. Add eggs and almond extract; beat well. Add combined flour and baking soda; mix well. Add oats and coconut; mix well.
  3. Drop dough by rounded teaspoonfuls onto cookie sheets.
  4. Bake 8 to 10 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.