Happy birthday, Mom! Though last weekend we had your surprise party, this Friday was the real deal, so of course, despite our emergency trip for coconut cake, I had to make one more coconut recipe. This week, a Kathy Muncey special: chocolate coconut macaroons.

Now, my mom says she used to make these everyday after school growing up. And I can see why – they’re super quick, if you keep coconut in your pantry, you have all the ingredients, and they are delicious.

First, in a large bowl, stir together the coconut and sugar to combine. In a small bowl, whisk together the egg whites, melted chocolate, and vanilla extract. Stir the chocolate mixture into the coconut mixture with a rubber spatula to coat. Using two teaspoons, scoop fifteen mounds of batter onto a baking sheet lined with parchment paper.Bake at 350°F for 15 minutes or until golden brown. Allow to cool on the baking pan for 10 minutes before transferring to a wire rack to cool completely.  And that’s it! The perfect after school snack. Store covered at room temperature, and these would be good for days. Or immediately.

Enjoy!

Chocolate Coconut Macaroons

Ingredients:

• 7 ounce bag coconut flakes
• 3 tablespoons sugar
• 2 egg whites
• 2 ounces semi-sweet chocolate, melted
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, stir together coconut flakes and sugar until coated.
2. In a small bowl, whisk together egg whites, melted chocolate, and vanilla extract.
3. Stir chocolate mixture into coconut mixture with a rubber spatula to coat.
4. Scoop batter using two teaspoons into 15 mounds onto a baking sheet lined with parchment paper.
5. Bake at 350°F for 15 minutes, or until macaroons are golden brown. Allow to cool 15 minutes on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.