- Prep time 40 minutes
- Cook time 30 minutes
- Makes 20 or so cookies
If coconut macaroons and oatmeal cookies had a love child, I'm pretty sure it would be these cookies. The photo for the Best Recipe with Cereal Contest reminded me that I hadn't used Cracklin' Oat Bran® for about a million years, and some lonely egg whites in the back of my bridge inspired me to create macaroons.
I used Alice Medrich's Genius Coconut Macaroons as my starting point, beginning with an even mix of sweetened shredded coconut and Cracklin' Oat Bran. I threw in some dried tart cherries and cinnamon for some extra pizzazz. Give them a try—I don't think you'll be disappointed! —hardlikearmour
Test Kitchen Notes
WHO: Hardlikearmour is a veterinarian with a serious sweet tooth.
WHAT: A chewy, golden cookie-macaroon hybrid.
HOW: Add a kick to traditional macaroons with Cracklin' Oat Bran, cinnamon, and dried tart cherries. Bake them into golden brown nests, then have them for dessert or breakfast (they have cereal in them, after all).
WHY WE LOVE IT: Who would've thought that Cracklin' Oat Bran would be so good in a macaroon? Oh right, everyone. The coconut provides a chewy but crunchy base for the tart cherries, and the nutty cereal make it a just-sweet-enough dessert. —The Editors
large egg whites
cup granulated sugar
teaspoons vanilla extract or paste
cups sweetened shredded coconut
cups Cracklin' Oat Bran cereal
cup dried tart cherries, coarsely chopped
- Combine egg whites, sugar, vanilla, cinnamon, and salt in a large stainless steel bowl. Whisk together, then add the remaining ingredients (shredded coconut, Cracklin' Oat Bran, and dried cherries). Set aside.
- Fill a large skillet with about 1/2 inch of water. Bring to a low simmer then rest the entire bowl in the skillet over the water. Stir and scrape the mixture inside the bowl using a Silicone spatula, until the cereal is soft and mostly broken up, about 6 minutes. Remove the bowl from the skillet and let the mixture rest for about 30 minutes.
- Place oven racks in the middle and lower positions, then preheat the oven to 350º F. Line 2 baking sheets with parchment or Silicone liners.
- After the batter has rested, stir it to make sure the ingredients are evenly distributed. Use 2 tablespoons (the kind you eat with) to transfer the batter onto the baking sheets in 1 1/2 to 2 tablespoon dollops. To do this, use one spoon to scoop the batter from the bowl, and the second spoon to scrape the batter onto the baking sheet. The dollops should be spaced evenly, with 10 to 11 macaroons per baking sheet.
- Reduce oven heat to 325º F and place the sheet pans in the oven. Bake for 12 to 15 minutes, rotating the pans from top to bottom and from front to back after 6 to 7 minutes. Once done, the bottom of the cookies should be evenly browned and the tops should be golden and lightly browned. Monitor the cookies and reduce the oven heat if needed to prevent burning.
- Transfer the pans to wire racks to cool fully before removing the cookies. The cookies are at their best the first day and will lose crispness after that. But if you have to eat them the next day, store them in a tightly sealed container.