Coconut Macaroons

To Guest Post? or not...That is the Question! Coconut Macaroons have been around for a long time; just don't confuse it with the Macarons...which is the French version of the beautiful egg whites, piped in a perfect circle, and sandwiched with another with so many different kinds of delicate and yummy fillings.

I remember well, making these easy amazing coconut cookies in the seventies, but flattening them down, and placing a bright red or green glazed cherry on each of the macaroons just for the Christmas holidays. Now, they are more fashionable, leaving them in their natural state, piled high, and just a light thin drizzle of melted down chocolate glaze.

Now, I've gotten away from the subject that I wanted to cover. I did not make these macaroons just now...not even recently. I made these just 2 days before I got my hands injured...exactly 2 weeks ago to use for a guest post...which took a different route. As you can see, this is my own guest post...and I'm the guest poster for myself!

In the nearly 2 years that I have been food blogging, I have made so many friends, through my blog, but mostly through the Foodbuzz community, which is so amazing! We all share the same mutual interest; which is FOOD!
Actually, even if it's not about food, but a different interest, we still end up celebrating an event with great food!

I do think it's a nice idea to guest post for a fellow blogger friend if the friend is in "need" ...in case of vacation, an illness, or some other reason, perhaps wanting to take a break, but whichever the reasons are, it's always an honor for both parties involved...sometimes things change, and you end up keeping your own guest post, so you might as well make the best of it...and honor "yourself"...after all, you deserve the honor!

Coconut Macaroons

adapted from Epicurious.com

1- 14 oz. package sweetened flaked coconut

2/3 cup sugar

6 Tbsp. all-purp flour

1/4 teaspoon salt

4 egg whites

1/2 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

2 Tbsp. canola, or vegetable oil



Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, stir together coconut, sugar, flour and salt. In a medium bowl, beat the egg whites with

the vanilla extract, until soft peaks form. With a spatula, fold the egg whites into the coconut mixture, making

sure that all has been distributed into it, evenly.

With a small teaspoon drop cookies generously filling up the spoon, keeping them 2 inches apart. Mound cookies higher with your fingers so they don't look matted down.

Bake for 20 to 25 minutes till edges are golden and cookies are set. Top and sided of cookies should be slightly golden, as well.



Melt chocolate chips with oil, in a medium microwavable dish, for about 60 seconds. Take it out, and stir to make it smooth. (if not smooth enough, nuke for an additional 10 seconds longer)

Drizzle over cookies. Refrigerate 1 hour before serving.

Makes 24 cookies



Note: The best thing to use, and it's my tip a small, or medium plastic bottle with a small tip. (it's a clear plastic bottle used for sweet dessert decorations.) Use a funnel to spoon chocolate into it.

You can also use a small teaspoon to drizzle, or cut a tip on a corner of a plastic baggie (but in this case, it's a bit messy, and bag collapses)