Coconut Macaroon Baked Oatmeal

By • April 17, 2014 0 Comments

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Author Notes: Since it's Easter and all, I'll share a confession: I've never actually had a real macaroon. On that basis, I can't actually tell you from my own experience that this tastes exactly like one you might buy at a bakery or whip up in your kitchen. But from the feedback of many macaroon-devotees, I can tell you that it most certainly does. In fact, this may be even better. Because, honestly, what's better than a giant coconut macaroon, baked until golden, that you can eat with a spoon, and still feel good about?

Whipping egg whites as you would a regular macaroon, and then adding them to ordinary oatmeal, causes the oatmeal to double- if not triple- in size, while remaining light and airy. In the oven, the coconut inside becomes nice and chewy while the coconut on top turns gold and fragrant, making this not just taste like a macaroon, but feel and look like one, too.

And since, like I said, it is Easter, don't be afraid to top it all off with a drizzle of chocolate.


Serves one

  • 2 egg whites
  • 1/3 cup oats
  • 1 dash salt
  • 1 cup coconut milk
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon maple syrup or sweetener of choice
  • 2 tablespoons shredded coconut, plus more for topping and toasting
  1. Preheat the oven to 350 F. Prepare a ramekin or oven safe dish by lightly greasing or spraying the sides. Set aside.
  2. Break and separate the eggs over two glasses, so that you have the whites in one and the yolks in the other. Reserve the yolks for another recipe.
  3. Using a fork or beaters, whip the egg whites so that they have expanded and start to become opaque. The ‘fluffiness’ of your oatmeal is determined by how thick the whites become, and is ultimately up to your own tastes.
  4. In a saucepan, bring the oats, salt, and milk to a boil. Stir so that the oats thicken and absorb the milk. Continue cooking, about 3-5 minutes, until the liquid is fully absorbed. Stir in the coconut, extract, and sweetener. Turn off the heat, and quickly stir in the beaten egg whites. Transfer to an oven-safe dish or ramekin.
  5. Top with more coconut, if desired. Bake for about 10 minutes, or until the top is golden and mostly set, but still bouncy. The longer you let it cool, the denser it becomes. This is up to you, as well.

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