Tag Archives: Cookies

Caramel and Toasted Coconut Holiday Cookies

Caramel & Toasted Coconut Holiday Cookies

This past week I had a meeting with some coworkers and my urge to bake something led me to bringing a batch of cookies to the meeting. I put these guys out on the table and they were demolished in minutes with people asking me for the recipe. So, I figured I would have to share them with you all, especially since they were requested to be at our next meeting.

I have to admit, they were a little time consuming to make. I’m talking a few hours total. And they didn’t come without some frustration. One cookie may or may not have been thrown across the kitchen. But, I think I have knocked out a few sources of frustration in this revised version. 🙂

Ingredients:

For the Cookies:
1 Cup Unsalted Butter, Room Temperature 1/4 Teaspoon Baking Powder
1/2 Cup Sugar 1/2 Teaspoon Salt
2 Cups All Purpose Flour 2 Tablespoons Milk
1/2 Teaspoon Vanille Extract

 

For the Topping:
3 Cups Sweetened, Shredded Coconut 1/4 Teaspoon Salt
15 Ounces Soft Caramels 8 Ounces Dark Chocolate
3 Tablespoons Milk

Directions:

1. In a standing mixer, cream the butter and sugar together until it is light and fluffy. In a separate bowl, mix together the flour, baking powder and salt. Then, in increments of 3, add the flour mixture into the butter mix. Once well mixed, add in the vanilla extract and milk.

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2. Once mixed, divide the dough into halves, form each shape into a disk and wrap in seran wrap. Refrigerate the dough for an hour.

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3. When the dough has chilled, roll one of the disks out onto a lightly floured surface. Using a cookie cutter, cut the dough into stars and place them on a cookie sheet lined with parchment paper. Continue until all of the dough is complete.

Coconut Cookies, Step 3

 

4. Bake the cookies at 350 degrees for 10 minutes. The cookies should come out only slightly browned but cooked through. You do not want to cook these cookies too long or else they will break apart when you are putting the caramel topping on them.

 

The Topping

1. Spread the coconut flakes out on a tin foil lined cookie sheet and bake them for about 10 minutes at 350 degrees. Be sure to stir them frequently to avoid them burning. Coconut does burn easily. Once they are cooked, remove them from the oven and set them aside.

Coconut Cookies, Topping

 

2. In a double broiler, melt the caramel along with the milk and salt. Stir it frequently until all of the caramel has completely melted. Then add 3/4 of the caramel to the toasted coconut. Stir until well mixed.

Coconut Topping, Step 2

 

3. Carefully spread the coconut mixture onto the cooled cookies. I found using a fork worked best. If the caramel becomes hard to work with, try placing it over the heat and melting the caramel a bit more. Patience is key at this step.

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4. The hard part is done. With the remaining caramel, put a dab on the top of each cookie and place a bit of fresh coconut on top. Then melt the dark chocolate in the microwave and drizzle it on top. You should then let the cookies sit out for a bit in order for the caramel and the chocolate to harden. And whelah!

Coconut Cookie Complete

 

I have to say, they really did come out delicious. Fortunately, I will be making these again. I have a meeting this Friday to bring them along to and then of course, our next company meeting after the holidays. But I’m definitely going to come up with some other fun options to bring along. Holiday cookies are one of my favorite things to make.

 

Do you have a recipe that takes a lot of effort but is worth it in the end??

Simple Maple Cookies

Hello from Naples!! Yesterday afternoon Brent and I packed up the puppies and headed down to Naples for the weekend to celebrate an early Christmas with his family. Last night we ate dinner at Miller’s Ale House in Naples and I think I might still be full. WOOF.

But to top off my baking day yesterday, I made a second dozen of cookies that came out really nicely. They are a Simple Maple Cookie. It takes only 15 minutes to bake and 5 minutes to mix up. Can’t get any easier than that. They also have a very light and simple flavor, which I love. Sometimes you just don’t want that huge chocolate  chip cookie and you just want a little something sweet. THESE WOULD BE IT. A little no guilt cookie 🙂

Maple Cookies

Ingredients:

1 Stick of Butter                                        1/2 Cup Light Brown Sugar

1 Egg                                                            1 1/2 Cups Flour

2 Tablepsoon Maple Syrup

Directions:

1. In a medium sized bowl, beat the butter and the sugar together.

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2. Then add in the flour and the maple syrup.

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3. Bake the cookies at 350 degrees on a nonstick surface for

15 minutes. I used tin foil but you can also use parchment paper or just spray the pan.

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They were incredibly easy to make and you absolutely have all the ingredients just sitting around your kitchen. PERFECT for trying to chip away at everything sitting in the cabinets!

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I brought these cookies and the Chocolate Chip and Cranberry Granola Bars to share with everyone.

Merry Early Christmas!!

Whole Wheat Chocolate Chip and Cranberry Cookies

These are the yummy cookies that I made for the cookie swap. I have made a similar batch to these in the past, but switched it up a little bit and increased the batter size by a ton, to make 4 dozen cookies. YUM.

Whole Wheat, Oatmeal Chocolate Chip Cookies

 

Ingredients:

2 Sticks of Butter 2 Cups Dark Brown Sugar
1 Cup White Sugar 2 Eggs
1/2 Cup Water 2 Tsp Vanilla Extract
2 Cups Whole Wheat Flour 1 Tsp Salt
2 1/2 Cups Rolled Oats 1 1/2 Cup Chocolate Chips
2 Cups Dried Cranberries  1 Tsp Baking Powder

 

Directions:

1. In a large bowl, combine butter, brown sugar and white sugar.

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2. One at a time, beat in the eggs, vanilla then water.

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3. In a separate bowl, combine the flour, baking soda, and salt. Then add it into the wet mixture.

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4. Lastly, add in the rolled oats, chocolate chips and dried cranberries.

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Cook them at 350 degrees for 20 minutes. You want to spray the pan before you place the cookie dough on them OR you can just layer tin foil on the cookie sheet and eliminate a step in cleaning up! That’s what I did and it made making multiple dozens of cookies much easier. All I had to do was take the cookies off, throw away the tin foil and replace it with a new one 🙂

This recipe makes 4 dozen cookies!

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They did turn out really well.

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I promise to branch out  from this in the future! I’m ‘making some cookies later this week, and they will NOT be anything like this…I swear 🙂

 

 

The Begging Eyes of Oreo

Yesterday was actually National Cookie Day, and well…I made cookies! I didn’t actually make them specifically for the little celebration in my kitchen, but really for the Great Food Blogger Cookie Swap. You get 3 different names of food bloggers and make them each a dozen cookies. In return, you are sent cookies from another food blogger! FUN!

I made some Whole Wheat, Chocolate Chip and Cranberry Oatmeal Cookies. They turned out soo well.

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I packed them with chocolate chips and cranberries. I ended up with 4 dozen cookies, which is exactly what I was aiming for, because 1 dozen…is for ME! I’ll post the recipe to this in about a week when the Food Blogger exchange is done with.

While I was baking them, Bacon and Oreo were going NUTS. Bacon is actually high enough that it’s easy for him to prop his paws up and grab a cookie. He got one, and the second time I caught him the cookie just plopped on the ground. That one didn’t make it into the pile. Just check out this little montage of Oreo’s beggin faces. She ran through these like they were planned.

Here’s the “I’m so adorable and pretty you can’t help but give me a cookie.”

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Now, a frustrated little cry because her puppy eyes weren’t working.

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The licking of the chops just to get the point across that something should be heading into her mouth…incase I hadn’t caught onto it yet.

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And now…for the finale. The ultimate…big puppy dog eyes that make you feel like you are a bad puppy mom. Beware…this will jerk the heart strings.

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The girl has some moves…you have to give it to her. These all happened within a 30 second interval. I also snapped a few of Bacon just to get his begging face…but they all looked exactly like this:

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He doesn’t stoop to Oreo’s level. He just waits until I walk out of the room and tries to snag one.

 

Breakfast:

Breakfast this morning was one of my staples. Eggs on Toast. But to dress it up a bit without adding any extra time, I added some Earth Balance butter and some Black Raspberry Jam to the toast. It gives a similar flavor to Brie and jam.

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It turned out really well. I was thinking that you could easily put some ground pepper on this to play off the sweetness of the jam to add another dimension to it.

 

Do you have any tricks to dress up a simple dish??