While it’s winter in North America, summer is in full swing in South America, which means great tropical fruits like pineapples, mangoes and coconuts are at the peak of their season and easily found on the shelves of our local grocery stores.

So, in honor of the season, I’m posting my favorite Coconut Macaroon recipe.  When I first came across it in Martha Stewart’s Desserts cookbook, I followed it “to a T,” but over the year’s I’ve changed it a little by substituting half of the vanilla extract for almond extract and adding chopped almonds and chocolate chips to the base before baking.   My variation makes it more like a home-baked Almond Joy candy bar.  Either way, the macaroons are easy to make and just delicious!

Filed Under: FUN Kid Food Talk!, Food Talk