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Eleventh Annual Twelve Days of Christmas Cookies: Loaded Chocolate Chip Sandies

Loaded Chocolate Chip Sandies 3

DAY 12: Loaded Chocolate Chip Sandies

A crispy cookie loaded with chocolate chips, coconut, nuts, oats, and crushed Chex cereal. All of your favorite things packed into a hand-held treat!

Loaded Chocolate Chip Sandies 2

RECIPE:

Loaded Chocolate Chip Sandies

Loaded Chocolate Chip Sandies 3

1 cup unsalted butter, softened
1 cup oil
1 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup crushed Chex cereal (corn or rice)
1 ½ cups chocolate chips
½ cup shredded coconut
½ cup chopped walnuts

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

In a large mixing bowl, beat butter, oil, and sugars until light and fluffy. Beat in egg and vanilla.

In a small mixing bowl, whisk together flour, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Beat in oats, crushed cereal, chocolate chips, coconut, and walnuts.

Let dough sit at room temperature for 10-15 minutes before scooping.

Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Bake for 8-10 minutes. Cool 2-3 minutes on the baking sheets and then remove to wire racks to cool completely.

Makes about 4 dozen cookies.

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Eleventh Annual Twelve Days of Christmas Cookies: Coconut Cornflake Sandies

Coconut Cornflake Sandies 3

DAY 6: Coconut Cornflake Sandies

For those that like their cookies crisp, these are perfect: crispy, but not dry or crumbly. And a great way to use up some cornflakes in the cabinet that no one wants to finish.

Coconut Cornflake Sandies 2

RECIPE:

Coconut Cornflake Sandies

  • Servings: 4 dozen cookies
  • Print

Coconut Cornflake Sandies 3

1 cup unsalted butter, softened
1 cup oil
1 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup crushed cornflakes cereal
½ cup shredded coconut
½ cup chopped pecans

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

In a large mixing bowl, beat butter, oil, and sugars until light and fluffy. Beat in egg and vanilla.

In a small mixing bowl, whisk together flour, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Beat in oats, crushed cereal, coconut, and pecans.

Let dough sit at room temperature for 10-15 minutes before scooping.

Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Bake for 8-10 minutes. Cool 2-3 minutes on the baking sheets and then remove to wire racks to cool completely.

Makes about 4 dozen cookies.

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Eleventh Annual Twelve Days of Christmas Cookies: Oatmeal Coconut Cookies

Oatmeal Coconut Cookies 1

DAY 4: Oatmeal Coconut Cookies

Coconut helps to keep these oatmeal cookies soft and chewy without overwhelming the flavor. A simple, but delicious, cookie. You can add additional stir-ins like chocolate chips or nuts, but certain people in our family like them best just plain.

Oatmeal Coconut Cookies 3

Recipe adapted from LilLuna

RECIPE:

Oatmeal Coconut Cookies

  • Servings: 4 dozen cookies
  • Print

Oatmeal Coconut Cookies 1

1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1 cup shredded coconut
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups rolled oats

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

In a large mixing bowl, beat butter, sugar, and brown sugar until light and fluffy. Beat in eggs, vanilla, and almond extract. Beat in coconut. Gradually beat in flour, baking powder, baking soda, and salt. Beat in rolled oats.

Drop by tablespoonfuls onto prepared pans, leaving about 2” between cookies. Bake for 9-11 minutes. Cool on baking sheets for 3-4 minutes before removing to wire racks to cool completely.

Makes 4 dozen cookies

OPTIONAL: add chocolate or butterscotch chips, or chopped nuts

Recipe adapted from LilLuna

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Top Twelve Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

Coconut Macaroons 3

DAY 9: Old-Fashioned Coconut Macaroons

Traditional coconut macaroons are always a fan favorite here.. These macaroons are flourless, gluten-free cookies made from coconut, egg whites, sugar, and almond extract.

Coconut Macaroons 2

They are technically more of a candy than a cookie, but sugar is sugar however you categorize it.

Coconut Macaroons

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and crispy toasted coconut on the outside.

Dipping the bottoms in chocolate is optional, but I definitely recommend it.

Coconut Macaroons 1

 

ORIGINAL BLOG POST (2010): Old Fashioned Coconut Macaroons

RECIPE:

Old-Fashioned Coconut Macaroons

Coconut Macaroons 3

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. Grease baking sheets or line with parchment paper or silicone liners.

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 by rounded teaspoons onto prepared baking sheets (I use a small cookie scoop). 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.

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Mango Sticky Rice

Mango Sticky Rice 1

Mango Sticky Rice may be the primary reason my kids love eating at Thai restaurants. They also love the curries, stir-fries and satays, but this simple dessert definitely tops the list.

Making this at home may not be as much fun as a night out for dinner, but it sure saves the pocketbook! And with this recipe, there is always lots to go around, so there is no fighting for the last bite.

The two main types of mangoes you find here in the US are Haden and Ataulfo. The orange/red/green Haden mangoes are the most common, but the smaller yellow Ataulfo mangoes are my favorite. They are very sweet and have fewer strings than the larger Hadens.

Haden Mango     Ataulfo Mango

For a complete Thai dinner experience, try one of these curries as an entrée before your Mango Sticky Rice:

Thai Green CurryThai Green Curry

Thai Pumpkin Curry
Thai Pumpkin Curry

Thai Red Curry
Thai Red Curry

 

Mango Sticky Rice 2

RECIPE:

Mango Sticky Rice

Mango Sticky Rice 1

1 cup short grain white rice
1 ½ cups unsweetened refrigerated coconut milk (or use water)
1 can coconut milk (do not use lite; do not shake can)
6 Tbs sugar, divided
1 tsp salt, divided
3 ripe mangoes, chilled

Combine rice and 1 ½ cups refrigerated coconut milk or water in a medium saucepan. Bring to a low boil, then reduce heat to low and cover. Cook for 20 minutes, or until rice is cooked.  Alternately, cook rice with coconut milk in a rice cooker.

Carefully open the can of coconut milk and scoop out the thick coconut cream from the top of the can. Set cream aside in a small bowl. Pour the thinner coconut milk from the bottom of the can into a small saucepan. Stir in 4 Tbs sugar and ¾ tsp salt. Heat over medium-low heat until sugar dissolves, but do not boil. Remove from heat and slowly stir the hot sweetened coconut sauce into the rice in the pan. Cover and let sit for an additional 15 minutes, stirring occasionally.

Place the thick coconut cream in a small saucepan. Stir in 2 Tbs sugar and ¼ tsp salt. Cook over low heat until cream melts and sugar dissolves. Do not boil.

Slice chilled mangoes.

Place ½ cup of the warm cooked, sweetened rice onto each serving plate. Top with about ½ of a chilled, sliced mango. Drizzle with sweetened coconut cream. Serve immediately.

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Twelve Days of Christmas Cookies: Chocolate Oatmeal Cookies

Coconut Oatmeal Chocolate Cookies 2

DAY 2: Chocolate Oatmeal Cookies

Raisins in cookies have never been my favorite, but I really love oatmeal cookies. This recipe adds chocolate, chocolate chips and coconut to the traditional oatmeal cookie to give it a whole new dimension.

Using Dutch process or Hershey’s Special Dark cocoa will make these cookies extra rich and chocolately, but you can use regular cocoa as well.

RECIPE:

Chocolate Oatmeal Cookies

Coconut Oatmeal Chocolate Cookies 2

1 ¼ cups flour
1/3 cup Dutch process (or Hershey’s Special Dark) cocoa powder
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
1 egg
2 tsp vanilla extract
1 cup rolled oats
1 cup shredded coconut
1 cup chocolate chips

Preheat oven to 350°F.

In a medium bowl, mix flour, cocoa powder, baking soda, baking powder and salt.

In a separate bowl, beat butter and sugars with a mixer. Beat in the egg and vanilla. On a low speed, gradually add the mixed dry ingredients. Slowly beat in the oats, coconut and chocolate chips. Drop by rounded tablespoons onto a baking sheet.

Bake at 350°F for 10-11 minutes.

(Adapted from Little Yellow Kitchen)

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