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Last Updated on December 8, 2022 by Diane Hoffmaster
From the time I was a little girl, I remember my mom baking cookies in the kitchen. My all-time favorite was an old-fashioned cookie recipe that until now, I had NO idea where it came from. I remembered her calling them Honey Macaroonies but that made no sense to me and I thought she made it up.
Macaroons are a very specific kind of cookie, right? And these are NOT macaroons. However, when I search online for 'honey macaroonies' I find this exact recipe that someone says they found in an old copy of Good Housekeeping Magazine.
So, that is where I will pass my credit along to since mom has always been a big magazine reader! This old-fashioned cookie recipe is simple to make but I will give you a few tips below to make them even easier! I will also include a few affiliate links for products that might be helpful.
Table of Contents
Tips for making these old fashed cookies
The one thing you need to keep in mind about these cookies is that they stick something horrible to the muffin tin! For years I struggled to get them out of a classic mini muffin tin pan until I smartened up and bought Silicone Muffin Pans.
Seriously, they are so much easier to make now! Just make sure you cool them completely before removing them from the pan. Other than that, you need one pan, a few simple ingredients, and the willpower not to eat a ton of these bite-sized morsels in one sitting!
Honey Macaroonies Old Fashioned Cookie Recipe
Loaded with rolled oats, nuts, and coconut, these muffin tin cookies are sweet, chewy, and festive. The perfect holiday cookie recipe when you want something totally unique!
- 1 1⁄2 cups quick-cooking rolled oats
- 1⁄2 cup flaked coconut
- 1⁄2 cup chopped walnuts
- 1⁄2 cup all-purpose flour
- 3⁄4 cup packed brown sugar
- 1⁄2 cup butter
- 2 tablespoons honey
- 36 maraschino cherries
- In a medium saucepan, combine the brown sugar, butter and honey. Bring the mixture to a boil, stirring often. Remove from heat.
- In a large mixing bowl combine the rolled oats, flaked coconut, chopped walnuts, and flour.
- Pour the dry ingredients into the pan and stir until combined.
- For each cookie, press one tablespoonful of the mixture into greased 1 ¾ inch muffin pan (I really recommend a silicone muffin tin!)
- Top each cookie with a candied cherry.
- Bake at 350°F for 15-20 minutes or until lightly browned.
- Cool 10 minutes in pan; remove to rack and let cool thoroughly.
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Want more cookie recipes? Try this one!
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.