Honey Macaroonies
Yield
36 macarooniesPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rolled oats
uncooked |
|
| ½ | cup |
coconut
flaked |
*
|
| ½ | cup |
walnuts
chopped |
|
| ½ | cup |
unbleached all-purpose flour
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| ½ | cup |
margarine
softened |
|
| 2 | tablespoons |
honey
|
|
| 36 | each |
candied cherries
red or green |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rolled oats
uncooked |
|
| 118 | ml |
coconut
flaked |
*
|
| 118 | ml |
walnuts
chopped |
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 118 | ml |
margarine
softened |
|
| 3E+1 | ml |
honey
|
|
| 36 | each |
candied cherries
red or green |
|
Directions
Preheat oven to 350℉ (180℃).
In a mixing bowl, combine oats, coconut, walnuts and flour.
Set aside.
In a saucepan, combine brown sugar, margarine, and honey.
Bring mixture to a boil, stirring occasionally. Pour over oat mixture.
Mix well. For each cookie, press one level tablespoon mixture into a prepared 1 ¾ inch muffin pan.
Top each cookie with a candied cherry.
Bake for 15 minutes or until lightly browned.
