Actually, growing up, we called these macaroons. Mom would make them and we would devour a pan of them in an afternoon. I purposefully did not “health” these up. I made them, ate some and sent all of the rest to work with my husband. If you have a sugar addiction problem like me, I suggest you do the same.
2 cups white sugar
1/2 cup butter
1/2 cup almond milk (regular milk will do)
1 tsp. vanilla ( I have an outrageously delicious Mexican vanilla)
3 cups wheat free rolled oats
1/2 cup cocoa powder (plus a bit more if you LOVE chocolate)
1 cup shredded coconut (I use organic unsulphured coconut)
(pinch of salt)
1. In a large mixing bowl, combine rolled oats, shredded coconut, and cocoa powder (and a pinch of salt) . Stir to mix and set aside.
2. In a medium sauce pan, combine butter, sugar, milk and vanilla. Bring to a boil on medium/high heat, stirring frequently, reduce heat to med. and stir until sugar has smoothed. Remove from heat and pour into bowl with oats and coconut. Stir until everything is well combined.
3. Drop onto cookie sheets lined with wax paper with a spoon. However large you like. If you make them big, you will just eat more big ones. Refrigerate until fully cooled. Make sure to eat a spoonful to “test”. Then test a couple of the cookies in about 1 hour. You will need to test them again in the morning. Then give them away.