26 fun & obscure holidays in May

26 fun and obscure holidays in May


Without a doubt, Mother’s Day and Memorial Day are the two biggest holidays that we celebrate in May, but there are lots of lesser known, fun and obscure days worth noting, and possibly celebrating.

May is…
Date Your Mate Month
Foster Care Month
National Barbecue Month
National Bike Month
National Blood Pressure Month
National Hamburger Month
National Photograph Month

Nurses Week // Teacher Appreciation Week (first week of May)
Wildflower Week (second week of May)
National Bike Week // National Police Week (third week of May)

May 2 Pilates Day (first Saturday in May)
May 4 Bird Day
May 4 Star Wars Day
May 5 Cinco de Mayo
May 5 National Teachers Day
May 6 National Nurses Day (Wednesday during Nurses Week)
May 6 No Homework Day
May 8 Military Spouse Day (Friday before Mother’s Day)
May 9 World Fair Trade Day (second Saturday in May)
May 9 National Train Day (held on the Saturday closest to May 10)
May 10 Mother’s Day (second Sunday in May)
May 11 Eat What You Want Day
May 13 National Apple Pie Day
May 15 Bike to Work Day (third Friday in May)
May 15 National Chocolate Chip Day
May 15 Police Officers’ Memorial Day
May 16 National Armed Forces Day
May 16 World Whiskey Day (third Saturday in May)
May 17 World Baking Day
May 18 International Museum Day
May 20 Pick Strawberries Day
May 24 National Scavenger Hunt Day
May 25 Memorial Day (last Monday in May)
May 25 National Tap Dance Day
May 28 Hamburger Day
May 31 Macaroon Day


If you are like me and love holidays involving food, here’s a great list with many more food days for you to partake in!


And, as a little bonus, here’s a to-die-for (okay, not really) coconut macaroon recipe for that final day in May.

Coconut Macaroons


  • 3 large egg whites
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 1/2 c. sugar
  • 1 14oz. package sweetened shredded coconut (about 5 cups)
  • chocolate chips (Optional)


  1. Heat oven to 325° F. Line 2 baking sheets with parchment.
  2. Whisk the eggs white, vanilla, salt, and cream of tartar in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. With the machine running slowly add the sugar until dissolved and stiff peaks form, 1 to 2 minutes. Fold in the coconut, stirring until evenly combined.
  3. Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 26 to 30 minutes; let cool completely.
  4. Melt chocolate chips (or any other chocolate you prefer) in a double-boiler. Dip or drizzle macaroons with the chocolate and throw in the freezer for about 15 minutes to set chocolate.
  5. The macaroons will keep for up to 5 days at room temperature in an airtight container.

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