Fried Chicken and Cheesesteaks

Coconut Macaroons Recipe   Ingredients:  14 ounces sweetened shredded coconut  1 can (14 oz) sweetened condensed milk   1 teaspoon pure vanilla extract   2 extra-large egg whites, at room temperature  1/4 teaspoon kosher salt Directions Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown.

I'm moving this week, so I don't have much access to kitchen or computer, so the leftovers are long ago consumed for each recipe this week, but hopefully still useful! OATMEAL RASPBERRY BARS 1 1/4 cups all-purpose flour 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces 3 cups old-fashioned oats 3/4 cup seedless raspberry jam (I've substituted homemade strawberry jam at least once) Preheat oven to 375°F. Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool. Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well. Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over...