Suzi's Blog

Chocolate Kissed Macaroons


No, no chocolate is evident in the picture. The complete recipe is below, with the chocolate, but the teenagers consuming the cookies were, to be direct, gloriously impatient. Some of the macaroons were dipped in chocolate, many were not, and the only ones left were unadorned with chocolate.

The Manhattan/Hunter College High School for the Sciences is a very special New York City institution. Students specialize in science and math but have massive, hands-on tutoring in the social sciences and English. Their entire fourth year of high school is spent on the Hunter College campus taking a mix of both high school and college level courses.

The kids are wonderful: bright, happy, and hungry. They are far from being pure geeks. The school has, for example, a Cooking Club. Suzen has always had a mission at Cooking by the Book to give back to the community. So three times a semester the Club comes to Cooking by the Book to prepare a complete meal or to enjoy an afternoon of baking. For their latest CBTB outing, the kids did prepare a real meal, but it ended with these cookies. And these cookies were consumed almost as soon as soon as they exited the oven.

Try these yourself. Either chocolate dipped or simple coconut. You’ll feel like a teenager.

Chocolate-Kissed Macaroons

 Yield: 36 cookies


  • 1 package (7 ounces) flaked sweetened coconut
  • 2 cups unsweetened finely shredded coconut
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 cup dairy sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 8 ounces bittersweet chocolate, chopped
  • 2 teaspoons cooking oil


Heat oven to 300 degrees. In a large mixing bowl break up flaked coconut well with your fingers; stir in unsweetened coconut, sugar, and flour. Stir in sour cream and vanilla. Stir with a spoon, then use hands to blend until well mixed.

Line a large cookie sheet with parchment paper or Silpat. Using a rounded tablespoon of batter for each macaroon, shape into ovals and place onto sheet. Bake 20 to 25 minutes or untilg olden brown. Remove from oven. Let stand 1 minute. Remove to wire rack. Cool.

Combine chocolate and cooking oil in  2-cup glass measure. Microwave according to chocolate package directions;stir until smooth. Dip one half of each cooled macaroon in chocolate, covering evenly. Scrape excess off bottom with a knife. Place on waxed paper-lined tray.Chill until chocolate is firm. Store in tightly covered container.





No-Bake Oatmeal Cookies with Coconut and Oatmeal


I first blogged this recipe three years ago. It’s a childhood favorite that I keep returning to.  This time, though, I used one of the options: adding a cup of shredded coconut. A very good cookie was elevated to sweet perfection.

This cookie recipe has three special features. No baking. No flour. No eggs. For someone with food allergy issues, this may be just your treat. If you are “baking” with kids and want something fun and safe, there is no more delicious cookie than this one. Parents will have to boil the sugar and dairy part, but children love to stir up the oats at the end. With no baking, they just have to spoon the batter out and wait just a few minutes for the batter to dry. The batter is sticky so children will have to be instructed to periodically lick the spoon. In my experience, that is not a major problem.

I had this cookie a zillion times as a kid. I grew up, went to college, moved away, and for thirty years had this fond memory of some cookie that did not have to be baked. But I had no idea what it was. Fifteen years ago, while browsing through a bookstore, I opened up Cookie Time by Marilyn Miller Wasbotten. This fond memory was on the first page I looked at.

You should let the mixture cool just a bit if you are going to add chocolate chips if you want them whole; they will immediately melt if you have just made the syrup-oat mixture.

Nuni’s No-Bake Cookies

Yield: 40 cookies


2 cups sugar
¼ cup [2 ounces] butter
¼ cup cocoa
½ cup milk
3 cups uncooked quick rolled oats
½ cup peanut butter
1 teaspoon vanilla extract
Optional: 1 cup of nuts, raisins, chocolate chips or shredded coconut


Stir the sugar, butter, cocoa, and milk in a saucepan and cook until the mixture comes to a good boil, stirring constantly. Boil for 1 minute. Pour over the oats, peanut butter, and vanilla. Add optional ingredients. Drop by teaspoonfuls onto a cookie sheet lined with foil and let cool.

Source: Cookie Time by Marilyn Miller Wasbotten

Photo Credits: Canon T2i, EFS 18-55mm macro lens, F/5.0 for 1/20 second at ISO 400.