Tag Archives: coconut

December 6, 2012 · 7:12 am

Twelve Days of Christmas Cookies: Almond Joy Cookies

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DAY 6: Almond Joy Cookies

I have always been a sucker for anything coconut. Add almonds and I am hooked for sure. When I saw these on Heather Christo Cooks, I knew that I had to make them as soon as possible. They are really amazing eaten warm.

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RECIPE:

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Almond Joy Cookies
———(adapted from Heather Christo Cooks)

1 cup salted butter, softened
1 ½ cups sugar
2 eggs
1 tsp vanilla
2 ¼ cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened, shredded coconut
2 cups chocolate chips
2 cups coarsely chopped almonds, toasted

Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.

Using a mixer, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda and salt.  Add dry ingredients to the mixing bowl and mix. Stir in coconut, chocolate chips and almonds; dough will be thick.

Scoop onto baking sheets and bake for 10-12 minutes. Don’t overcook.

Makes about 4 dozen cookies.

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December 6, 2010 · 9:23 pm

Twelve (More) Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

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DAY 12: For our final Christmas cookie this season, a traditional coconut macaroon. This is a flourless, gluten-free cookie made from coconut, egg whites, sugar and almond extract. They can be made sugar-free as well by using unsweetened coconut and a sugar substitute. The ones pictured here are the full-sugar variety.

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and slightly crispy toasted coconut on the outside. Dipping the bottoms in chocolate is optional, but I definitely recommend it.

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RECIPE:

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Coconut Macaroons

1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
1/4 tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)

Preheat oven to 325°F.

In a medium saucepan, stir together coconut, egg whites, sugar and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.

Drop onto greased cookie sheets (or line with a Silpat) by rounded teaspoonfuls. Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.

Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.

Makes about 4 dozen cookies.

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies
DAY 10: Caramel Pecan Bars
DAY 11: Turtle Pretzel Snaps

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November 30, 2010 · 9:30 am

Twelve (More) Days of Christmas Cookies: Almond Macaroon Brownies

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DAY 5: An easy way to dress up a boxed brownie mix!

Brownies topped with a coconut and almond cheesecake layer: thick, rich and delicious. As a real nut-lover, this recipe is one of my favorites.

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RECIPE:

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Almond Macaroon Brownies

1 brownie mix for 9×13” pan PLUS ingredients for preparing (usually water, oil and eggs)
1 cup coarsely chopped almonds, toasted
16 oz (2 pkg) cream cheese, softened
½ cup butter, softened
¾ cup sugar
2 eggs
1 tsp vanilla
½ tsp almond extract
2 Tbs. flour
1 pkg (14 oz) flaked coconut

Preheat oven to 350°F.

Prepare brownie mix according to box directions. Add half of almonds to brownie batter. Spread in two greased 8×8” pans (or one greased 9×13” pan: see NOTE below).

With a mixer, beat cream cheese, butter and sugar. Beat in 2 eggs, vanilla and almond extracts and flour. Stir in coconut and remaining almonds. Carefully spread over brownie layer. Bake at 350°F for 40-45 minutes (50-60 minutes for 9×13” pan) until center is completely cooked (cover with foil if top layer starts to get too brown). Cool completely before cutting.

NOTE: I usually bake this in 2 square baking pans because the center will set faster. You can use a 9×13” pan instead, but be sure the center is completely cooked before removing from oven.

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies

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March 22, 2010 · 9:51 pm

Making Magic Memories: Chocolate Chip Treasure Cookies

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For those who spent any time growing up in the 80’s,  Magic Cookie Bars were a staple of any self-respecting home kitchen. They were one of my favorite cookies as a child: layers of graham cracker crumbs, coconut, nuts and chocolate chips, all magically bound together by the king of all ingredients: sweetened condensed milk.

Later, as a young mom, I found (in a magazine ad) the recipe for the drop-cookie version of those same bars. After making them that first time, I knew I was in heaven! All of the magic of the bars, in a portable, stackable, school-lunch packable, even freezable little package.

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The graham cracker crumbs and sweet milk make these a wonderfully soft cookie. In fact, they get softer with time. I think they taste best that first day, fresh out of the oven, when they still have a slight crispiness on the outside. Once they sit in a covered container, the entire cookie becomes soft. Still fabulous, just soft.

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Much thanks to Borden and Eagle Brand sweetened condensed milk for two great recipes. Eating these cookies always makes me nostalgic for those days of making Magic with my Mom!

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RECIPE:

Chocolate Chip Treasure Cookies
(adapted from Borden Eagle Brand)

1 ½ cups graham cracker crumbs
¾ cup flour
2 tsp baking powder
1 can (14 oz) sweetened condensed milk
½ cup butter, softened
1 1/3 cups shredded coconut
1-2 cups chocolate chips
1 cup chopped nuts (walnuts or pecans)

Preheat oven to 375F.

Mix graham cracker crumbs, flour and baking powder. Set aside. Beat together sweetened condensed milk and butter. Stir in dry ingredients. Stir in coconut, chocolate chips and nuts.

Bake on ungreased cookie sheets for 8-10 minutes. Cool cookies for about 1 minute on pan before removing to rack to cool.

Makes about 3 dozen

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