Whoever dreamed up such an appetizing name for these “dessert droppings”, I’ll never know. That’s what my mom called them and so that’s what they are. Delicious as far as dung goes. We always made them with coconut, but I recently realized that the rest of the world was using peanut butter. So this go round I made them both ways, coconut for the sake of tradition, and peanut butter for Dustin (like I’ve mentioned 800 times, he detests coconut, and it’s tragic).

They really are a snap to make. No preheating the oven, setting timers, shuffling cookie sheets. Just drop them by the blob on some wax paper and you’re done. The hard part is waiting to eat them until they’ve cooled. I’ve singed my tongue countless times due to lack of patience. And it’s ironic because afterward you can’t taste much of anything! (Luckily, the fridge/freezer will speed up the cooling process.)

INGREDIENTS
2 cups sugar
5 Tbsp. unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1 tsp. vanilla extract
pinch of salt
1/2 cup coconut OR peanut butter
3 cups old-fashioned oats

DIRECTIONS
1. In a saucepan bring sugar, cocoa, milk, and butter to a rapid boil for 1 minute. Remove from the heat and add vanilla, salt, coconut or peanut butter, and oats. Mix well.

2. Drop by spoonfuls onto wax paper and let cool.

Makes 2-3 dozen, depending on size.

(Recipe from my mom.)