Rolled Oat Macaroons Recipe

These Rolled Oat Macaroons are a delightful twist on a classic! Crispy edges meet a delightfully chewy center in these easy-to-make cookies. Perfect for a quick afternoon treat or a special occasion, this recipe delivers maximum flavor with minimal effort. Get ready to enjoy the perfect balance of sweet and subtly nutty goodness!

Prep Time 15 mins
Cook Time 20 mins
Calories 56.3 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Rolled Oat Macaroons 55

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rolled Oat Macaroons

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How to Make Rolled Oat Macaroons

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
  2. In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
  3. Beat in 2 large egg yolks one at a time, then stir in 2 cups (200g) rolled oats, 1 teaspoon baking powder, and 1 teaspoon vanilla extract until well combined.
  4. In a separate bowl, beat 2 large egg whites with a pinch of salt until stiff peaks form.
  5. Gently fold the egg whites into the oat mixture until just combined. Be careful not to overmix.
  6. Drop rounded teaspoonfuls of the mixture onto the prepared baking sheet, leaving about 3 inches between each macaroon.
  7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them, as ovens vary!
  8. Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

24g

Fat

3g

Carbs

3g

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