Coconut Macaroons.

Typically I have one rule for myself when the holiday season begins to approach:
No Christmas music before the day after Thanksgiving. 

The thing is, most years this is never an issue. At all. But this year, well, I was listening to Christmas music on November 1st. I feel as though I went against everything I had ever stood for. Really though, how difficult is it to hold off one more month to listen to a certain genre of music? Well, when Pentatonix releases a new Christmas album, all bets are off. 

Here I am, the day after Halloween, slowly coming down from my sugar high, only wanting to bake. And decorate. And listen to Christmas music. So that is exactly what I did. Christmas has always been a special time for me. I grew up in a family where this was the highlight of the year. I remember going up to Minnesota to visit my grandparents and my grandma would have hundreds of cookies and treats baked and waiting for us to devour. It was a dream come true. 

Even though we still have about two months until Christmas, I will be here listening to A Pentatonix Christmas and eating these coconut macaroons one by one. 


| Coconut Macaroons |
Makes 20


1 1/4 cups superfine sugar
8 3/4 ounces shredded coconut
4 egg whites
3 1/2 ounces dark chocolate, at least 60% cocoa solids, finely chopped


  1. Preheat the oven to 325 F.
  2. Mix the sugar and coconut in a bowl. Separately whisk the egg whites until stiff, then mix them well into the coconut mixture.
  3. Line a baking sheet with parchment paper and, with a tablespoon, place dollops of the coconut batter on the sheet, making each a little pointed.
  4. Bake 8-10 minutes, then let cool on a wire rack.
  5. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water; do not let the bowl touch the water.
  6. Dip the flat side of each macaroon into it. Leave to set on another piece of parchment paper. These will keep well in an airtight tin for 2-3 weeks.