Coconut Macarons

 

INGREDIENTS

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Shorecook’s Nutter Butter Cookie Balls.

 

Ingredients:

• 16 ounces peanut butter sandwich cookies (such as Nutter Butter(R))
• 1/2 (16 ounce) jar peanut butter (such as Jif(R))
• 1/2 (24 ounce) package chocolate candy melts
• 1/4 cup multicolored candy sprinkles

Directions:

Cover a baking sheet with parchment paper and set aside.
Crush peanut butter cookies in a food processor until they are crumbs.
Pour into the bowl of a stand mixer and add peanut butter.
Mix on medium speed until a dough forms, about 5 minutes.
Scoop dough and form 20 balls, placing them onto the prepared baking sheet.
Freeze for 30 minutes so they will hold together while dipping.
Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
Insert a toothpick into each cookie ball and dip into melted chocolate.
Return balls to the prepared baking sheet and top with sprinkles.

No-Bake Baileys Cheesecake Balls

 

Ingredients

• 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
• 1 (8 ounce) container mascarpone cheese
• 1/3 cup Irish cream liqueur (such as Baileys(R))
• 1 (9.7 ounce) package white chocolate, chopped
• 2 ounces dark chocolate, chopped

Directions

Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

OLD FASHIONED LEMON ICEBOX PIE

 

Ingredients

• 3 cups vanilla cookie crumbs ( I use Nilla cookies)
• ¾ cup melted butter
• 1 cup whipping cream
• 2 rounded tsp icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 9 extra large egg yolks
• ⅓ cup sugar
• Two 10 ounce cans of sweetened condensed milk
• 1 cup lemon juice
• zest of 2 lemons finely minced (more or less to taste or for lighter lemon flavor, just omit it)

Instructions

Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides.

Mix together the cookie crumbs and butter.

Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one.

Bake for 10 minutes at 325 degrees F. Set aside to cool.

Whip the cream, icing sugar and vanilla to soft peaks and set aside.

In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar.

Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.

Slowly whisk in the sweetened condensed milk lemon zest and lemon juice.

Gently fold in the previously whipped cream.

Pour into the prepared pie crust.

Freeze overnight.

Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.

Easy Sugar Cookies

 

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions

Prep : 15 m – Cook: 10 m – Ready In: 25 m
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

SNICKERS CHEESECAKE BARS ON AN OREO CRUST

 

Ingredients:

Crust:

• 20 Oreo cookies, crushed in food processor
• 5 Tablespoons butter, melted

Filling:

• 16 ounces cream cheese, room temperature
• 1 egg
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 13 fun size snickers, chopped (about 1.5 cups total)
• 1/3 cup chocolate chips, optional
• (optional:melted chocolate chips to drizzle on top)

Directions:

Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together. Press into the pan. Bake for 9-10 minutes. Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Cool for 30 minutes and then chill in fridge at least 3 hours. Cut into squares and drizzle with melted chocolate chips, if desired

Fudgy Brownie Cookies

 

INGREDIENTS

• 1 1/2 cups bittersweet chocolate chips
• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder

PREPARATION

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a small saucepan over low heat, melt the chocolate chips and butter, stirring until smooth. Remove from heat and set aside.
In a large bowl, beat the eggs, white and brown sugar, vanilla, baking powder, and salt with an electric mixer on high for 5 minutes. The batter should become thick and creamy.
Reduce mixer speed to low, and add in the melted chocolate. Continue mixing until well combined.
Stir in flour and cocoa powder, until just combined. Cover the bowl and chill in refrigerator for 30 minutes.
Once chilled, drop batter in 1 1/2 tablespoon-sized scoops onto prepared baking sheet, about 2 inches apart.
ake until edges are set but center is still soft, about 15 minutes. Allow to cool on baking sheet. Enjoy!

Mississippi Mud Cheesecake

 

Ingredients

Crust:

• 1 1/2 cups finely crushed animal cracker cookies
• 3/4 cup white sugar
• 1 tablespoon instant coffee granules
• 1/4 cup melted butter

Cheesecake:

• 1 1/2 cups white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons instant coffee granules
• 3 tablespoons cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Topping:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons milk
• 1/2 cup marshmallow creme
• 1/4 cup chopped pecans

Directions

Prep : 40 m – Cook: 4 h 20 m – Ready In: 10 h
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.

Lemon Crinkle Cookies with only 4 ingredients

 

Ingredients:

• 1 box lemon cake mix
• 1 egg, lightly beaten
• 1 8-ounce container Cool Whip, thawed
• ½ to 1 cup powdered sugar

Instructions:

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

Coconut Macarons

 

INGREDIENTS

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted

Shorecook’s Nutter Butter Cookie Balls.

 

Ingredients:

• 16 ounces peanut butter sandwich cookies (such as Nutter Butter(R))
• 1/2 (16 ounce) jar peanut butter (such as Jif(R))
• 1/2 (24 ounce) package chocolate candy melts
• 1/4 cup multicolored candy sprinkles

Directions:

Cover a baking sheet with parchment paper and set aside.
Crush peanut butter cookies in a food processor until they are crumbs.
Pour into the bowl of a stand mixer and add peanut butter.
Mix on medium speed until a dough forms, about 5 minutes.
Scoop dough and form 20 balls, placing them onto the prepared baking sheet.
Freeze for 30 minutes so they will hold together while dipping.
Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
Insert a toothpick into each cookie ball and dip into melted chocolate.
Return balls to the prepared baking sheet and top with sprinkles.

Gluten-Free Peanut Butter Chocolate Chip Oat Cookies

 

INGREDIENTS

• 1 cup creamy peanut butter
• 2/3 cup brown sugar
• 2/3 cup rolled or old-fashioned oats
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1/4 teaspoon salt

PREPARATION

Preheat oven to 350º F and line 1-2 baking sheets with parchment paper.
In a medium bowl, whisk together rolled oats, baking soda and salt.
In a large bowl or mixer, beat peanut butter and brown sugar together until creamy. 2-3 minutes.
Mix in eggs and vanilla extract, waiting for the first egg to be incorporated before adding the second.
Mix in dry ingredients so they’re fully combined, then fold in chocolate chips.
Using a tablespoon or small cookie scoop, drop 1-2 tablespoons of cookie dough onto lined baking sheets. Optional: use your hand to very lightly flatten the tops of cookies.
Place baking sheets in oven and bake for 9-10 minutes, or until edges are just golden brown.
Remove from oven and let cool 5 minutes before transferring to a wire rack to finish cooling.
Enjoy!

Best Chocolate Chip Cookies

 

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Directions

Prep 20 m Cook 10 m Ready In 1 h

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

The Best Rolled Sugar Cookies

 

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

Prep 20 m Cook 8 m Ready In 3 h

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.