Fiddle Diddle Macaroons

Looking for a simple, no bake cookie that everyone will love? Look no further than these chocolatey, coconutty home made macaroons.

Growing up, Mom called these delicious, EASY cookies Fiddle Diddles. I'm not sure where the ridiculous name came from. Some call these delicious little morsels homemade macaroons and I've even heard them called "Hay Stacks" from time to time, but Fiddle diddles are what they are, and will always be to me!

I'm not sure how old this recipe is. I know how old I am , and I can't remember a time in my childhood when my mom DIDN'T make these cookies, and my grandma made them before her, so although I wish I could take personal credit for this creation, I cannot.

I had not tasted a home made Fiddle Diddle in years and was feeling nostalgic, so I called up my mom and asked her to find the recipe for me, knowing she would have to go into THE big blue binder. The old, ratty binder STUFFED with a treasure trove of all our family favorites, lovingly written out in beautiful penmanship, from a time BEFORE computers and Google, when hand writing was expected to be impeccable, and recipes were shared and traded like sacred secrets.

Although this is a no bake cookie, I wouldn't exactly call them "kid-friendly," as you have to bring the hot chocolate mixture to a boil , and ANYTHING stove-related around kids makes me nervous, but since this recipe does not call for eggs, they will love being the "Official Taste Testers," and will gladly lick the bowl when you're finished.

I can't think of a quicker dessert or treat you can make than these lovelies. You have to start by combining the butter, sugar, cocoa, salt, milk and vanilla in a saucepan and heating over medium high heat until the beautiful chocolate is combined and smooth. Heat until bubbles begin to break the surface and the chocolate reaches a boil. At this point you want to remove your pot from the heat immediately before the chocolate scorches. Pour the hot liquid over your oats and coconut and mix well.

I use two spoons and line them up on a baking sheets in little rounds, that really kinda do look like old fashioned hay stacks now that I think of it. Let them set up on the counter until cool for chewier macaroons or pop them in your fridge for 10 minutes to firm them up more quickly. Once firm, eat one to make sure it's safe for people. Than eat another one so the first one doesn't get lonely.