Macaroons or Haystacks, call ’em whatever you want, they still taste great! These are ridiculously easy to throw together and they make a great snack on the go. I recommend using rolled oats and not quick oats in this recipe. It adds to the chewy texture whereas quick oats tend to dry the mixture out. Adding cinnamon and the dandy blend or instant coffee powder will enrich the chocolatey flavor.

Ingredients:

2 cups coconut sugar

1/2 cup coconut milk

6 tbsp cacao powder or cocoa powder

1/3 cup coconut oil

1/2 tsp vanilla

3 cups rolled oats

1 cup shredded coconut

1/2 tsp salt

1/4 tsp cinnamon

1 tsp dandy blend or instant coffee powder (optional)

Procedure:

Combine sugar, coconut milk, oil, and cacao powder in a medium saucepan over medium low heat.

Stir often as the mixture begins to melt. Once it comes to a boil, allow to gently simmer for one minute.

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Remove from heat and stir in remaining ingredients. Stir until everything is fully combined.

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Portion mixture with either a small cookie scoop or use dampened hands to roll into balls. Place on a parchment lined pan and refrigerate until fully set, about 30 minutes. These can also be pressed into a parchment lined square pan, set in the fridge and cut into bars. Serve immediately or store in an airtight container in the fridge for up to 2 weeks. Freeze for up to 3 months.

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