When I was growing up, I loved it when my mom made these. It is my favorite Christmas cookie. There are traditionally made with butter (or margarine), sugar, milk, rolled oats, unsweetened coconut (flaked), and cocoa. I use evaporated milk, butter, vanilla and a pinch of salt, the combination gives this delicious cookie a sweet creamy savoury fudgy texture.
Makes 36 servings (1½“ balls)
Ingredients:
- 3 cups rolled oats
- 2 cups unsweetened coconut
- ¾ cup cocoa (sifted)
- Pinch of salt
- 1¼ cups evaporated milk
- 1 tsp vanilla
- 2½ cups sugar
- ¾ cup butter (cut in sm cubes)
Method:
In a large bowl, combine rolled oats, 1 cup coconut, cocoa, walnuts and salt, mix well and set aside.
In a large saucepan, low-med heat, combine milk, vanilla, sugar and butter. Stir until all are totally dissolved.
Increase to med-high heat (at this time do not stir mixture) and bring to a hard boil.
Continue cooking for 10 minutes or until temperature reaches 235º – 240°F on a candy thermometer or at the soft-ball stage.
Remove from heat and let mixture settle (approx 1 minute).
Carefully add mixture to dry ingredients and mix thoroughly. Place mixture in refrigerator until cool enough to handle.
Shape into round balls and coat by rolling in remaining coconut. Store in refrigerator or freezer.
