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.
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
These honey macaroonies are an old fashioned cookie recipe right from mom's kitchen. Bite sized cookies full of deliciously simple ingredients!
20 minPrep Time
15 minCook Time
35 minTotal Time
- 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 3/4 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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