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Cooking With the Wood Sisters

Sally and Kathryn Wood bring their lifetimes of thinking about, preparing, and eating good food to Cooking with the Wood Sisters. They invite friends and family members onto their show to talk about and share favorite recipes.

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Sally Wood (above) lives in Stevens Point, Wisconsin. Kathryn Wood (right) lives in Bend, Oregon.

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February 2024

Coconut Macaroons

(from Fifteen Spatulas via the Standard Baking Company

of Portland, Maine)

Simple Hot Cocoa for One

(from Epicurious)


COCONUT MACAROONS (These cookies are gluten-free.)


4¾ cups unsweetened finely shredded coconut

1½ cups granulated sugar

¾ cup egg whites (from 5 to 6 large eggs – I had egg whites left over from making coconut cream pie)

½ tsp salt

1 tsp vanilla

Optional: 1 cup semisweet or bittersweet chocolate chips


1. Preheat the oven to 375 degrees Fahrenheit. Line two rimmed cookie sheets with parchment paper.

2. In a heavy bottomed, medium to large saucepan (you want to have enough room to stir all the ingredients constantly) combine all the ingredients except the chocolate chips over medium-low heat. Cook, stirring constantly for about 5 to 10 minutes until the mixture reaches a temperature of 130 degrees Fahrenheit. The mixture will be very dry at first but will moisten as the sugar melts.

3. Use a tablespoon or a cookie scoop to scoop the coconut mixture into mounds on the baking sheet. I used a tablespoon and had to shape the mixture into round cookie shapes. I put 12 cookies one sheet.

4. Bake the cookies one sheet at a time for 15 – 20 minutes on the center rack of the preheated oven. The cookies should be golden brown on the edges. If you bake them for the full 20 minutes, they should have a crisp exterior and a moist interior. Of course, watch the bake time carefully as your oven might bake differently from mine.

5. Remove the trays from the oven and cool the macaroons completely on a wire rack.

6. Optional: Place the chocolate chips in a microwave-safe bowl, and melt in 30-second intervals. Stir after each 30 seconds until the chips have melted. Then drizzle the melted chocolate across the macaroons or dip the bottom of each cookie into the chocolate. Place on a platter and let the chocolate harden at room temperature – or speed the hardening process in the refrigerator.

7. Enjoy with hot cocoa or beverage of choice.



SIMPLE HOT COCOA FOR ONE (This recipe multiples easily. When you get up to a quart of milk, increase the salt to ¼ teaspoon.)


2 Tblsps unsweetened cocoa powder

1 to 2 Tblsps granulated sugar (adjust to your personal taste. I use 1 Tblsp)

pinch of salt

1 cup milk or any combination of milk, half-and-half, or cream, or alternative milk of choice (I use unsweetened vanilla almond milk)

¼ tsp vanilla

Directions:  Whisk together the cocoa, sugar, salt and about 2 Tblsps milk in a small sauce pan over medium-low heat until the cocoa powder and sugar are dissolved. Whisk in the rest of the milk and heat gently, whisking occasionally, until it is hot enough for you. Stir in the vanilla and serve.

Optional: for frothy hot cocoa, blend the hot cocoa in a blender. But be careful; make sure your blender has enough room to froth the mixture without spilling over and burning you.

Enjoy with coconut macaroons.

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