Oatmeal Macaroons


2.8 of 5 (4)
editors choice
Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 46.8
  • Total Fat: 0.8 g
  • Cholesterol: 4.5 mg
  • Sodium: 50.6 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.2 g

View full nutritional breakdown of Oatmeal Macaroons calories by ingredient


Introduction

This is a World War I recipe used to conserve wheat. This is a World War I recipe used to conserve wheat.
Number of Servings: 48

Ingredients

    1 egg, separated
    1/2 cup white sugar
    1 TBL shortening, melted
    2 cups rolled oats
    1/4 cup corn syrup
    1/2 tsp. salt
    2 tsp. baking powder
    1 tsp. vanilla extract

Directions

Beat egg yolk and white separately. Cream sugar with melted shortening. Add egg yolk, syrup, salt and oats. Then add baking powder, egg white, and vanilla. MIx thoroughly, drop on greased pan (about half teaspoon each). Allow space for spreading. Bake 8 to 10 minutes in 350 degree oven (moderate oven). Cool for 2 minutes before removing from pan.


Number of Servings: 48

Recipe submitted by SparkPeople user ZEERN3.

Member Ratings For This Recipe


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    Good
    The flavor is really good, but the macaroons don't stick together very well. I had to scrape them off the pan, and most of them will probably be used as an oatmeal crumb topping on some yogurt, but I'm sure it'll be yummy that way, too! - 12/16/09


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    May people do not consider oatmeal to be gluten free I tried this recipe and substituted Quinoa cereal instead of oatmeal and it worked out great! - 6/7/07


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    Unless it is certified gluten-free, oatmeal is not considered to be gluten-free. - 5/8/07


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    Very Good
    Very tasty. Sweet and chewy good. Will make again for sure.I used the large flake oatmeal and they stayed together fine. - 4/25/07


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    Bad
    These "ccokies" spread so much and so thin that I couldn't get them off the sheet as cookies. They ended up be a crumb topping on fruit. Not recommended - 4/17/07