No-Bake Chocolate Coconut Macaroons

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Chocolate coconut macaroons store well, and look great in a holiday cookie tin for exchange with friends and family. In the test kitchen we found that folding in some chocolate chips before shaping makes them extra rich and delicious.

Makes: 30 macaroons
Prep Time: 15 minutes
Cook & Rest Time: 60 minutes


  • 1/4 cup Mirage margarine
  • 1/4 cup milk
  • 3/4 cup granulated sugar
  • 3 tablespoons cocoa powder, sifted
  • 1/2 teaspoon vanilla
  • 1 1/2 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/2 cup chocolate chips


  • Combine the margarine, milk, sugar, and cocoa powder in a saucepan and melt ingredients together over medium heat, stirring occasionally. Bring to a rolling boil, then continue to cook for 4 – 5 minutes, stirring often.

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  • Remove from heat and add the vanilla. The milk will steam and bubble up a lot when you add it, so be careful. Add the rolled oats, coconut, and chocolate chips, then stir until combined.

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  • Spoon out onto sheets of waxed or parchment paper and let set. Once set, serve immediately or keep stored in an airtight container at room temperature.

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Chef Notes

  • Make these a little more festive by folding in crushed candy canes with the oats, coconut, and chocolate chips

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