BY JUDY BUSS

Special to The Press

What would any holiday be without a sugar overdose? Since childhood we have been conditioned to believe that we cannot celebrate anything without a sugar-gorging-extravaganza, and Halloween is the mother of all sugar fests. Every year at Halloween, adults and children each amass and consume enough candy to feed New Jersey for a month!

How about starting a new tradition this year of Halloween celebrations with better quality wholesome – and yes, delicious treats, and eating them in moderation? Here are some tricks for you to consider:

First off, while grocery shopping bypass the mountains of candy screaming for your attention. Next, instead of letting your kids or grandkids knock on doors begging for “goodies,” laced with artificial food color, and flavors, hydrogenated fats, corn syrup, sugar and other weapons of health destruction, organize a small family party where kids and adults, all dressed in costumes, can enjoy scrumptious homemade, more healthful treats while minding portion control. Costumes need not be elaborate or expensive: a goofy hat, a mask, a funny shirt or creative makeup will do – easy peasy!

Or you may want to get together with your neighbors, church friends, colleagues or club. Celebrating Halloween can also be done with your significant other – just the two of you.

Another option, one that can teach children to perform charity in their community, is to have them dress up in their costumes and visit a nursing home or a hospital to spread holiday cheer and perhaps some healthful home-baked cookies.

If we all shift our Halloween focus from excessive sweets-gobbling to togetherness, costumes, fun and games, we will spare ourselves unnecessary misery and expense haunting us down the road. Here are a few examples of delicious, more wholesome Halloween goodies you can make and even let the kids help. Happy and healthy Halloween!

COCONUT-CHOCOLATE MACAROONS Yield: 18

INGREDIENTS:

½ cup plus 2 tablespoons fat-free, sweetened, condensed milk (from a 14-ounce can)

¼ cup whole wheat pastry flour

2-1/2 cups shredded, unsweetened coconut

¾ cup chocolate mini morsels or coarsely chopped chocolate chips

Place rack in center of oven. Preheat to 350F degrees. Lightly coat a cookie baking tray with oil and cover with a sheet of parchment paper. Do not grease top of paper. In large bowl, thoroughly mix flour and coconut. Add the milk. Using your fingers mix in chocolate morsels. Drop (sticky dough) by the rounded tablespoon two inches apart, beginning with the four corners so parchment paper stays put. Make cookies 1-1/2 inch in diameter and ¾ inch tall. Bake 6-8 minutes until macaroons are golden brown. Do not over bake. When cookies are done, promptly remove them from oven. Let cool on baking tray for 15 minutes on wire rack. Transfer them to a plate to cool completely. If they stick to baking tray, let them cool completely and then remove them by gently pressing down with finger tips of both hands and briefly twisting in one direction to release them.

SCOOP N’ GUAC! Yield: 2 cups

2 ripe Haas avocados (the small kind)

2 tablespoons lemon juice

1 large clove garlic, finely grated

¼ cup finely chopped red onion

Hot sauce to taste (optional)

½ teaspoon dried oregano

Salt to taste

Bag of party tortilla scoops

Cut the avocados in half lengthwise. Remove pits. With a spoon, scoop out flesh and mash on a plate with fork until smooth. Transfer mashed avocados to a small bowl. Mix in all other ingredients and refrigerate in airtight container for 30 minutes before serving.

TO SERVE: Place the guacamole in small serving bowl and smooth the top. Just before serving, garnish with a face made from 2 slices large pitted black olives (for eyes), red bell pepper sliver (mouth), and green bell pepper sticks (hair). Serve with tortilla scoops. Using a teaspoon, let guests fill scoops with the guacamole. TIP: To prevent guacamole from browning, make it close to serving time, or if made in advance, place a piece of plastic wrap directly on top of the (ungarnished) spread inside airtight container until serving time.

DATE-COCONUT ROLLS Yield: 16

16 pitted, soft dates

6 tablespoons honey

1 cup unsweetened, shredded coconut

Pour honey on small plate. On separate larger plate spread coconut. With your fingers, roll each date in honey to coat. Wash and dry hands. Roll each date in the coconut.

Judy E. Buss is a syndicated eating-for-health columnist and blogger, speaker and nutritional cooking instructor.