Your family will love these chewy macaroons with the added plus of a nutritional boost from fiber-rich oats.
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 4-ounce package shredded coconut (about 1 1/3 cups)
- Preheat oven to 350°F (175°C). Lightly grease cookie sheets.
- 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.
- Drop dough by rounded teaspoonfuls onto cookie sheets.
- 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.
Makes 4 dozen cookies.
Nutritional Information Per Serving (1/48 of recipe): Calories 90, Calories From Fat 45, Total Fat 5g, Saturated Fat 2g, Cholesterol 0mg, Sodium 70mg, Total Carbohydrates 10g, Dietary Fiber 1g, Protein 1g.
Recipe and photograph provided courtesy of The Quaker Oat Company.