Good morning, internets! I’m back at it again today, blogging consistently for 5 days in a row. I know, it’s really hard and I’m proud of me, too. Allow myself just a few more minutes to pat myself on the back, and generally gloat about how amazing and awesome I am (I’ll do this silently, because I fear it might be getting a little weird).
Anyhoo, today we’ve got a recipe from my friend Anne from A Squared, who I actually knew in real life from my old job, but had no idea she was a blogger, until I think I randomly followed her on Twitter or Instagram or something and I was all like, “Anne?” and she was all like, “Katie?” and then we figured out that we both were super cool bloggers in all of our spare time outside of the real world workforce.
Anne’s coming at us with some seriously delicious-looking Coconut Cherry Macaroons, made with unsweetened giant coconut flakes, which we all know is crazy talk, because the ones from Trader Joe’s are where it’s at, but I believe her when she tells us they’re good, because Anne’s awesome and wouldn’t lie to us, internets. They look super festive for Christmas, and I’m guessing they’d keep well for a few weeks, possibly in the fridge?
Coconut Cherry Macaroons with Chocolate Drizzle
- 1 (14-oz.) can sweetened condensed milk
- 3 Tbs. granulated sugar
- 2 tsp. vanilla extract
- 2 egg whites
- 6 cups unsweetened coconut flakes *She used these from Edward & Sons
- 3/4 cup dried tart cherries
- 1 cup semisweet chocolate chips
- 1 Tbs. canola oil
For the full instructions, head on over to A Squared, and tell Anne hello!!