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DAY 11: Sugar-Free Coconut Macaroons
The last two days of our cookie posts this year are for those watching their sugar and carb intakes. You definitely don’t need to sacrifice flavor to satisfy that sweet tooth!
Sugar-free and low-carb coconut macaroons are definitely for the coconut lover. Soaking the unsweetened shredded coconut in coconut milk overnight really helps to make the cookies soft and chewy. And everything is better dipped in a little bit of sugar-free dark chocolate.
RECIPE:
DAY 12: Coconut Almond Drop Cookies
We are always looking for delicious non-chocolate cookie varieties around here (for a certain chocolate hating child). These coconut almond cookies are perfect: soft, delicious, and full of flavor and texture.
RECIPE:
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!
RECIPE:
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
NoEmptyChairs.me
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.
RECIPE:
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
NoEmptyChairs.me
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.
Recipe adapted from LilLuna
RECIPE:
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
NoEmptyChairs.me
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.
They are technically more of a candy than a cookie, but sugar is sugar however you categorize it.
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.
ORIGINAL BLOG POST (2010): Old Fashioned Coconut Macaroons
RECIPE:
1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
¼ 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
NoEmptyChairs.me
Sugar Free Strawberry Cheesecake
Baseball/Softball Cookies
Peeps Cupcakes
Strawberry Lemonade Cake
Lemon Bars
Chocolate Covered Strawberries Cake
Strawberries & Cream Roll Cake
Easter Resurrection Rolls
Strawberry Nutella Muffins
Lime Glazed Raspberry Sweet Rolls
No Empty Chairs 