September 2nd is National Blueberry Popsicle Day #BlueberryPopsicleDay. I wonder if David’s dad likes Popcicles and if he would like to celebrate National Blueberry Popsicle Day with a Blueberry Popsicle with David who is off today.
While both David’s celebrate Popsicle Day I will celebrate September 2nd which is also World Coconut Day #CoconutDay. I don’t know about you but I will have Macadamia Cookies with Coconut like the Great Amercian Company makes.
Would you like to run away with me today to the North East Mall and we can walk and stop and get a drink a Cookie or two. We don’t have to tell anyone how many Cookies we are having. Do we? LOL You don’t even have to have a Cookie with Coconut you can get anything you like as long as we spend time together because I miss my friends and that includes you.
Blueberry Popsicle recipe that’s perfect for hot days and healthy snacking
Ingredients (makes ~4 popsicles)
- 2 pints fresh blueberries
- ¼ cup sugar (or honey for a natural sweetener)
- ¼ cup water
Instructions
- Blend the blueberries, sugar, and water in a blender or food processor until smooth (about 30 seconds).
- Pour the mixture into popsicle molds—about ½ cup per mold depending on size.
- Freeze for 3–4 hours until solid.
- To unmold, run the molds under warm water for a few seconds and gently pull out the popsicles.
If your not supposed to have Sugar you can swap the sugar for honey, and add a splash of lemon juice for brightness, or mix in Greek yogurt for a creamy twist. If your like my friend Debbie Finney Suttan and on a protein rich diet then I would like to share a protein-packed version with a swirl with you including a Blueberry Yogurt Swirl Popsicle recipe for extra nutrition.
Let me know if you want a vegan version or something with a tropical twist!
Here’s a tropical treat that’s chewy, nutty, and just the right amount of sweet: Coconut Macadamia Nut Cookies! 🥥🌰 These cookies combine buttery macadamia nuts, shredded coconut, and a drizzle of white chocolate for a decadent bite. Here’s a standout recipe you’ll love:
Coconut Macadamia Nut Cookies
Ingredients:
- 265g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter (melted)
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp pure vanilla extract
- 1 cup shredded coconut
- 1 cup chopped macadamia nuts
- 4 oz white chocolate (for drizzle)
Instructions:
- Mix dry ingredients: Whisk flour, baking soda, and salt.
- Combine wet ingredients: Mix melted butter, sugars, eggs, and vanilla.
- Combine everything: Stir wet into dry, then fold in coconut and macadamia nuts.
- Chill dough: Refrigerate for at least 2 hours.
- Bake: Scoop dough into balls and bake at 350°F (177°C) for 12–13 minutes.
- Cool & drizzle: Let cookies cool, then drizzle with melted white chocolate.
I wanted to let you know these Cookies have crisp edges and soft centers, with a rich, salty-sweet flavor combo that’s hard to resist. Even though there salty the Cookies didn’t bother David or I. If your like us and you don’t care for Salt these Cookies are meant for you.
if you prefer a version with oats or sour cream for extra chewiness then I’ve got a few more recipes I would be happy to share with you. Just leave me a comment and I will get to work on them.
Thank you,
Glenda, Charlie and David Cates
