As part of our post today, we are joining together with Frugal Foodie Mama and a group of other wonderful bloggers who are Baking for Kate, an online bake sale to help raise funds to benefit an amazing woman, Kate Crawford, and her family, as Kate battles Stage IV breast cancer. We’re using our collective blogging voices to raise funds so that Kate, a 29-year-old mother of three very young children, can complete her Mommy Bucket List.
The online bake sale will be held this coming weekend, May 18-19th (visit the Baking for Kate Facebook page here) and you’ll have the chance to bid on some great cookbooks, baked goods – including a batch of these fabulous Cranberry Almond Coconut Macaroons (baked fresh by me and shipped to the winning bidder!) – as well as some other terrific items. You can read more about Kate and the bake sale, as well as how to bid on items right here.
I had a wonderful Mother’s Day yesterday, and as I hear stories like Kate’s, I can’t help but feel even more appreciative of my own good health and that of my family. I hope you – our wonderful readers – will visit Baking for Kate and support this very worthy cause.
And to entice you a bit more – let me tell you about these amazing Cranberry Almond Coconut Macaroons that I’ll be making for the bake sale! These cranberry almond coconut macaroons have been one of my long-time favorites – a perfect, creamy coconut macaroon cookie that has both sweet, dried cranberries and crunchy, toasted almonds inside. Then – to make them even more decadent, the macaroons are topped with a generous drizzle of dark chocolate which is the perfect complement to the sweetness of the cookie and the toasted almonds.
These cookies are inspired by ones sold at the Au Bon Pain bakery cafés that originated in the Boston area. I was thrilled to discover a while back that another blogger shared my love of these cranberry almond coconut macaroon cookies, and I’ve adapted their recipe.