Here is my recipe for Chocolate Dipped MckAroons. MckAroons. Get it? Macaroons. MckAroons. Huh, huh? Do you get it?

Oh nevermind. You guys are hopeless.

Or maybe it’s me who’s hopeless. It’s definitely one of those.

Ahem.

As I was saying, Chocolate Dipped MckAroons. I made them last night. And we are eating them today. And now, so can you!

1 14 oz or 16 oz bag of coconut flakes

3/4 c sugar

6 T flour

1/4 tsp salt

1 tsp almond extract

4 egg whites

Mix all ingredients together in a bowl. Drop by rounded spoonful onto a greased, floured cookie sheet. Bake in a 325 degree oven for 20 minutes or until MckAroons are lightly browned. Cool on a wire rack.

While the MckAroons are cooling, put the following ingredients in a saucepan over low heat.

3 cups chocolate chips

3 T heavy whipping cream

Stir often until smooth and melted. Dip the cooled MckAroons in the melted chocolate and let cool on waxed paper.

Enjoy!

I don’t usually like to bake. But, every so often, I tweak a recipe that our Many Small Children and I really end up enjoying. These cookies fit that bill.

Twisted Oatmeal Raisin MckCookies

3/4 c butter

1 c packed brown sugar

1/2 c raw sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 c flaxseed meal

2 eggs

1 tsp vanilla

1 T molasses

1/2 c raisins

1 1/2 c flour

2 c rolled oats

In a large mixing bowl, beat butter with a mixer for 30 seconds. Add brown sugar, raw sugar, baking powder, baking soda and cinnamon. Beat until combined. Beat in the eggs, vanilla and molasses. Beat in the flour. Stir in the oats, flaxseed meal and raisins.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Sprinkle raw sugar on top. Press down gently with the tines of a fork. Bake in a 375 degree oven for 10 to 12 minutes, or until edges are golden. Cool on a wire rack.

Enjoy!