Give me all the coconut, please! Here’s another recipe with coconut for you, so tender, chewy and full-on coconutty. I am in love. You will be too if you’re keen on coconut.

Coconut Macaroons

• 14 ounce bag (5-1/3 cups) flaked sweetened coconut
• 2/3 cup sugar
• 6 tablespoons flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract

Chocolate Drizzle

• 1/3 cup semisweet chocolate chips
• 1 teaspoon vegetable oil

Preheat oven to 300°F degrees (or 325° in my oven). Combine coconut, sugar, flour, salt. Stir in egg whites and almond extract, then drop onto Silpat-lined baking sheet using a medium stainless steel scoop. Bake for 25 minutes or until edges are golden brown. Cool, then drizzle with chocolate.

Melting the chocolate

Heat chocolate and oil in micro cooker at 50 percent power for 1 minute. Stir. Heat additional 30 seconds, then stir. Transfer to a plastic zipped top sandwich bag. Trim off a tiny tip on corner, then add chocolate to each macaroon by squeezing out melted chocolate from a corner of the disposable bag.)

Makes 24 cookies, 79 calories each.

Happy new year! Thank you so much for being part of my Kelly’s Kitchen Creation journey.

Here is an Easter alternative for how to make them.

Use a melon baller or your fingers to make indentations.

Make 20 instead of 24, with the scoop heaped somewhat to look more like a nest.

Sweetarts Jelly Beans are perfectly suited to mimic little eggs sitting atop the melted chocolate in the nests.