I originally made these in January 2014. Here is an update in January 2016. I tried dipping some in chocolate this time. When I made these in 2014 my mom requested these cookies. Eric and Martin are fans of coconut. This recipe made 30 cookies. I made 3 different types; plain macaroon, macaroon filled with raspberry or strawberry jam and almond flavored macaroon. This was an incredibly simple recipe and these cookies were flavorful, chewy and delicious!
2 – 14 ounce bags of sweetened, shredded coconut
3 large egg whites
1 – 14 ounce can of sweetened condensed milk
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees
2. Spread coconut evenly across 2 parchment lined baking sheets. Toast until golden brown, 15 minutes. Stir every 5 minutes. You need to stir the coconut so it toasts evenly.
3. Beat egg whites with an electric mixer (I used a stand up mixer) on high speed until stiff peaks form. (takes about 3-5 minutes)
4. Combine toasted coconut, condensed milk and vanilla in a bowl.
5. Fold egg whites into coconut mixture. Blend well together.
6. Wet hand, to help keep mixture from sticking, and form into about 30 mounds. Golf ball size or smaller. Place on parchment lined baking sheets.
7. When using jam, make an indentation in middle of each mound with your finger. Spoon about 1/4-1/2 teaspoon jam into centers before putting in oven. (I used raspberry, strawberry and grape jams)
8. To make almond flavored add 1/2 teaspoon almond extract and topped with a slivered almond.
9. You can also dip in chocolate when you take out of oven. I melted 1 cup bittersweet chocolate in microwave for 45 seconds.
10. Bake until browned and crisp edged, about 12-15 minutes. I turned baking sheet around after 6 minutes. Let cool on rack.
Everyone loved these simple and delicious cookies! Enjoy!!
It’s Sunday! This week Eric made the cupcake choice. I think this is the best one so far. We will see if the crew agrees or not. Very simple and incredibly delicious!!
Jelly Doughnut Cupcake
1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, softened
1 cup sugar
2 teaspoon vanilla extract
1/2 cup milk
Preheat oven 350 degrees and line 12 cup muffin pan with paper liners.
1. Whisk flour, baking powder and salt in medium bowl. Set aside.
2. With electric mixer or in stand up mixer, beat butter on medium high speed until creamy. About 1 minute.
3. Add sugar and beat until creamy, about 4 more minutes.
4. Beat in eggs, one at a time, then 2 teaspoons extract.
5. Beat in flour mixture in three batches on low speed, alternating with 1/2 cup milk. When all blended mix on medium high speed until just combined.
6. Divide the batter among the muffin cups. Bake until the tops spring back, 20- minutes. Check at the halfway point. Depending on your oven they may bake quicker.
7. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.
When the cupcakes are cool you can fill with jam. You can use whatever kind of jam you like. We used grape and raspberry jams. You will need to fill a pastry bag 1/2 full with your jam choice. You will need large tip. Insert tip into top of cupcake and pipe in the jam. (I used a sandwich bag with a largish tip.) I put about 1/3 cup of jam in each bag. to
1 1/2 sticks butter, softened
3 cups confectioners sugar
pinch of salt
2 teaspoons vanilla
2 Tablespoons Milk
1. Mix butter, sugar and salt on medium speed until creamy. About 3-5 minutes
2. Add rest of ingredients and beat on medium high 2-3 minutes
3. Frost cupcakes. I put a 1/4 teaspoon of jam on top of each cupcake. That way we knew which was raspberry or grape filled. 🙂
This was a pizza I made in 2012!! When I was organizing my blog I saw it and thought I would give it another try tonight. Martin2 and his friend Kaitlin along with Paige enjoyed this Simple and Delicious pizza. It is funny, the last time I made this pizza was 3 years ago. Maybe I should organize my blog more often!
Strawberry Balsamic Bacon Pizza
(slightly adapted recipe from Annie’s Eats blog)
1/4 cup balsamic vinegar
1/2 cup strawberry jam
1 Tablespoon Sriracha Chili Sauce
Ingredients for pizza
Olive Oil, for brushing
8 slices bacon (cut into 1/2 inch pieces, cooked until crisp)
1 small yellow or vidalia onion
1/2 cup freshly, grated Parmesan Cheese
2-3 Tablespoons fresh parsley
1/2 cup diced strawberries
1. Add the balsamic vinegar to a small saucepan over medium high heat. Bring to a boil, reduce to a simmer and let cook 3-4 minutes or until reduced by about have with a thick, syrupy texture. I usually take off the heat after the 3-4 minute time period. As the sauce cools it thickens. (That is my experience at least.) In a small bowl, combine the balsamic reduction, strawberry jam and sriracha chili sauce. Set Aside.
2. To make the pizza, preheat oven to 475 degrees. Be sure to preheat pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust (You may not use all of it, I didn’t) Layer with the bacon, strawberries, cheeses, onion and parsley. (I carmalized the onions and totally forgot to put them on the pizza. I guess I will use them on a burger! Next time I will add them. The pizza was still awesome!)
3. Transfer pizza to oven onto stone. Bake until cheese is melted and crust is lightly browned, about 12-14 minutes. Remove from the oven and let cool slightly before slicing and serving. Enjoy this simple and delicious pizza!
LOVED it!! Simple and Delicious. Give it a try. You will be pleasantly surprised. 🙂