Coconut Cherry Almond Meringues

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Coconut Cherry Almond Meringues
Coconut Cherry Almond Meringue Cookies, the name says it all. The flavors in this cookie work absolutely perfectly together. They are sweet, gooey, crispy, crunchy and oh so delicious and addicting.
Recipe type: Dessert | Drop Cookies | Meringue Cookies
Serves: 3 dozen
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 225° Yield: 3 Dozen Storage: Airtight Container, Room temperature layered between wax or parchment paper

Help: Cookie Hints and Tips | Making Meringue
Ingredients
Meringue Cookies
  • 2 large egg whites
  • ½ cup granulated sugar
  • ⅛ teaspoon salt
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • ½ cup sweetened shredded coconut, firmly packed
  • ¾ cup sliced almonds, divided
  • ½ cup plus about 2 tablespoons candied (glace) cherries, (not maraschino cherries), cut into small pieces, divided. Tip: this will use around 25 to 30 cherries. Chop into about ⅛-inch to ¼-inch sized pieces.
Instructions
Preheat oven to 225 degrees F. Prepare 2 large baking sheets lined with parchment paper. Tip: To hold the parchment paper in place, dab the corners of the baking sheets lightly with butter or shortening and then line them with parchment paper.
Meringue Cookies:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until the whites look frothy, then increase the speed to medium-high and beat until soft peaks begin to form. Reduce the speed to medium and gradually add the granulated sugar one tablespoon at a time or in a slow steady stream down the side of the bowl, then add the salt, vanilla extract, and almond extract. Stop the mixer and use a rubber spatula to scrap down the side and bottom of the bowl as needed. Increase the speed to medium-high to high and beat until stiff glossy peaks form.
  2. Remove the bowl from the mixer. Using a large rubber spatula or large wire whisk, gently fold the coconut, ½ cup almonds, and ½ cup cut-up cherries into the meringue.
  3. Drop meringue by level tablespoonfuls about 1 inch apart onto the baking sheets. Tip: the meringues won't spread so they can be placed about 1 inch apart.
  4. Use the back of the spoon to make the dollops rounded and to create a swirl on top if desired. Sprinkle tops of meringues with the remaining ¼ cup almonds and 2 tablespoons cup-up cherries. Tip: I just placed 2 or 3 cherry pieces in the top of each cookie, you can add more if desired.

  5. Coconut Cherry Almond Meringues
  6. Bake: Place the two pans in the oven and Bake for 1 hour. At the end of the baking time, turn the oven off and leave the meringues in the oven for 1 additional hour to cool and crisp.
  7. Remove pans from oven. Slide the parchment paper with the meringues off the pan and onto a wire cooling rack. Let meringues cool completely before removing from the parchment paper. Tip: The meringues may still seem a little soft when removed from the oven but they will crisp as they cool.
  8. Store in an airtight container at room temperature layered between wax or parchment paper

 

Orange Scented Coconut Macaroons

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Orange Scented Coconut Macaroons
Coconut orange and chocolate, oh my but these are wickedly good. A little crunch on the outside, and then chewy and moist on the inside. The small amount of chocolate from dipping the bottoms and a light chocolate drizzling on top makes a pretty and festive presentation and is the perfect accompanying flavor.
Recipe type: Dessert | Shaped Cookies | Coconut | Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 300° Yield: 7 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
Ingredients
Dough:
  • 2 large egg whites
  • ⅛ teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure orange extract
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 2 (14 ounce) packages shredded or flaked sweetened coconut
Topping:
  • 8 ounces semisweet chocolate, chopped into small pieces
Instructions
Preheat oven to 300 degrees F. Line Baking sheets with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine egg whites and salt. Using a wire whisk, whisk until frothy, about 2 minutes. Add sweetened condensed milk, orange zest, orange extract, vanilla extract, and coconut extract; continue to whisk until combined.
  2. Using a large rubber spatula, fold in the coconut, making sure the coconut is thoroughly folded through the batter.
  3. Shape dough into mounds, or haystack shapes using about 2 tablespoons of dough for each macaroon, and Pressing the shape firmly together. Tip: A size 40 ice cream scoop is ideal for making uniform-sized macaroons and makes the perfect haystack shape.
  4. Bake: Place macaroons about 1 inch apart onto baking sheets. Bake 20 to 25 minutes or until macaroons are lightly golden brown on the bottom and the tops are lightly browned in spots. Tip: The coconut will tend to brown in spots. Do not bake until they are brown all over, but just until the tips of the coconut are lightly browned.
  5. Remove macaroons from the oven. Set baking sheets on a wire cooling rack, leaving the macaroons on the baking sheets to cool completely.
Topping:
  1. In top of a double boiler over hot water, melt chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Remove cooled macaroons from baking sheet. Dip the bottom of the macaroon into the melted chocolate. Place on a parchment paper or wax paper lined baking sheet to harden.
  3. After dipping all the macaroons in chocolate, spoon any remaining melted chocolate into a small plastic freezer bag; roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag. Drizzle chocolate over the top of the macaroons.
  4. Let macaroons sit 1 to 2 hours, or until chocolate hardens, or place in the refrigerator to chill and harden, about 30 minutes.
Source: Taste of the South Magazine, Christmas Cooking Southern Style, 2007

  1. Orange Scented Coconut Macaroons

 

Mountain Bar Cookies

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Mountain Bar Cookies
No flour and no baking - what could be easier? Just cook part of the ingredients on top of the stove, add in some oats, peanut butter and coconut, and then drop spoonfuls of dough onto baking pans to cool.
Recipe type: Dessert | No-Bake Cookies | Shaped Cookies | Chocolate
Prep time: 
Total time: 
Recipe Notes
Type: Unbaked Pan: Two Large Baking Sheets Pan Prep: Parchment or Wax Paper Lined Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
Ingredients
Dough:
  • 2 cups granulated sugar
  • ½ cup dry nonfat milk
  • ½ cup water
  • ¼ cup unsalted butter
  • 3 tablespoons unsweetened cocoa powder or 1 ounce unsweetened baking chocolate
  • 2½ cups old-fashioned oats
  • ½ cup creamy or chunky peanut butter
  • ½ cup shredded or flaked sweetened coconut
  • 1 teaspoon pure vanilla extract
Instructions
Prepare 2 large baking sheets; line with parchment paper, wax paper, or a non-stick baking mat.
Dough:
  1. In a large heavy bottomed pan over low heat, combine sugar, dry milk, water, butter, and cocoa powder or baking chocolate; stir with a rubber spatula or wooden spoon until melted. Increase heat to medium-high and bring to a boil, stirring constantly so the mixture does not burn. Remove from heat.
  2. Add oats, peanut butter, coconut, and vanilla; stir until mixed.
  3. While mixture is still warm, drop dough by rounded teaspoonfuls onto baking sheets. Let sit until cool and the chocolate is hardened. Tip: An ice cream scoop is ideal for making uniform-sized cookies.

Seven Layer Bars

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Seven Layer Bars
These cookies are quick and easy to make with no mixing, stirring, or extra bowls required; just seven ingredients, layered right in the baking pan.
Recipe type: Dessert | Bar Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Ungreased Oven Temp: 350° Yield: 3 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types
Ingredients
Bars:
  • ¼ cup unsalted butter
  • 1 cup graham cracker crumbs (about 7 full graham cracker sheets)
  • 1 cup shredded or flaked sweetened coconut
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup walnuts or pecans, coarsely chopped
Instructions
Preheat oven to 350 degrees F.
Bars:
  1. Melt butter in one 13x9x2 inch oblong pan. Sprinkle the graham cracker crumbs evenly over the melted butter and press down.
  2. Sprinkle on the coconut, then the chocolate chips, then the butterscotch chips. Pour the sweetened condensed milk evenly over all. Sprinkle on the nuts and press down lightly to compact the mixture.
  3. Bake: Bake for 30 minutes or until very lightly browned. Leave cookie in the pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch bars.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.

Ranger Cookies

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Ranger Cookies
The oatmeal and cereal add a nice crunch, while the coconut adds a wonderful sweetness.
Recipe type: Dessert | Drop Cookies | Cereal Cookies | Coconut
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375o Yield: 4 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup old-fashioned oats
  • 1 cup Wheaties cereal or another similar cereal
  • ½ cup shredded or flaked sweetened coconut
Instructions
Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large bowl, combine butter, granulated sugar, and brown sugar; use an electric mixer or wooden spoon and beat together until mixture is smooth. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until well mixed. Add oats, cereal and coconut; stir until mixed.
  2. Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 8 to 10 minutes or until edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Fruit ‘N’ Nut Cookies

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Fruit 'N' Nut Cookies
With a combination of pineapple, nuts, cherries, dates, and coconut, these cookies are colorful and full of fruit and nuts. They are a perfect addition to your holiday cookie tray.
Recipe type: Dessert | Refrigerator Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 7 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • ½ cup pitted dates, coarsely chopped
  • 1 teaspoon all-purpose flour
  • ¾ cup unsalted butter, room temperature
  • ¾ cup vegetable shortening
  • 1¼ cups firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 can (8 ounces) crushed pineapple, drained
  • ½ cup red maraschino or candied cherries, coarsely chopped
  • ½ cup green maraschino or candied cherries, coarsely chopped
  • ½ cup shredded or flaked sweetened coconut
  • ½ cup toasted walnuts or pecans, coarsely chopped
Instructions
Dough:
  1. Chop the dates; sprinkle the coarsely chopped dates with 1 teaspoon flour to keep the dates from sticking together. Set aside. Tip: Since the dates get very sticky when chopping, sprinkle with the 1 teaspoon of flour before chopping to help cut down on the stickiness.
  2. In a large bowl of an electric mixer, combine butter, shortening, and brown sugar; beat together until mixture is smooth. Add eggs and vanilla; beat until thoroughly mixed. Add 4 cups flour, baking powder, and salt; stir until mixed. Add pineapple, dates, cherries, coconut and nuts; stir to mix.
  3. Divide dough into 3 pieces. Shape each piece into a 10 inch roll. Wrap each roll in wax paper or plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use. Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.
  6. Bake: Bake 12 minutes or until cookies are set and the edges are just barely browned. Remove from oven and let cookies cool on baking sheet one minute. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to finish cooling.
Recipe adapted from Taste of Home Best Loved Cookies & Bars Fall 2007

Blondies

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Blondies
Blondies are a bar cookie, and like a brownie, but without the dark chocolate. This recipe includes macadamia nuts, white chocolate chips and toasted coconut.
Recipe type: Dessert | Bar Cookie
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x9"x2" Square Pan Prep: Greased Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ⅓ cup unsalted butter, room temperature
  • ¾ cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup white chocolate chips
  • ½ cup macadamia nuts, coarsely chopped
  • ½ cut toasted sweetened coconut
Instructions
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan; lightly grease the pan with shortening.
Batter:
  1. In a large mixing bowl, combine butter and brown sugar; use an electric mixer or wooden spoon and beat together until mixture appears light and fluffy. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking powder, and salt; stir until well mixed. Add white chocolate chips, nuts, and coconut; stir until mixed.
  2. Bake: Spread the dough evenly in the baking pan. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Leave cookie in pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch squares.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.