For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.

June 3, 1950 • This recipe called for “cocoanut” macaroons, a retired spelling of “coconut.” In 1855, for example, the Neuse River Navigation Company listed the price of three “cocoanut dippers,” a popular drinking cup at the time, as $1.05.

Yield: 8 servings.

36 coconut macaroons or 21 ounces coconut cookies
¾ cup unsalted butter, softened, plus ¼ cup melted
¼ teaspoon salt
4 (1-ounce) squares milk chocolate
½ cup heavy cream
3 egg yolks
2 tablespoons granulated sugar
5 egg whites
Whipped topping (for garnish)
Chocolate sprinkles (for garnish)

Add macaroons to a food processor and pulse until they resemble coarse sand. Add melted butter and salt; pulse 5 times.

Prepare a 9-inch springform pan with cooking spray. Press macaroon mixture firmly into the pan, pushing into the edges and halfway up the sides.

Using a double boiler on low heat, melt chocolate, stirring occasionally. Add heavy cream, egg yolks, and sugar, stirring constantly until thickened, about 8 to 10 minutes. Remove from heat and let cool.

Using an electric mixer, beat softened butter until fluffy. Add chocolate to butter and mix on low speed until well combined.

In a separate bowl, beat egg whites on high speed until stiff peaks form. Fold egg whites into chocolate filling until well combined. Pour filling into pan and spread evenly. Cover with plastic wrap and refrigerate 24 hours. Serve with whipped cream and sprinkles.

— Recipe adapted by Lynn Wells