Coconut Macaroons

 

I was looking through my Taste of Home 30-Minute Cookbook when I came across this recipe for Coconut Macaroons. We love Coconut Macaroons (well 3 out of 4 of us do, my daughter is not a fan). These cookies were said to have won a first place ribbon at a county fair and I can see why. They were perfectly crisp around the edges and soft and chewy in the middle, with a sweet coconut vanilla taste! Not to mention they were super easy to make! The only thing I would do differently next time would be to double the recipe. There definitely was not enough for my family. I had to hide some so that my son could have some when he got home from school.

The ingredients are:

  • 1-1/3 cups flaked coconut
  • 1/3 cup sugar
  • 2 Tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 325 degrees.
  2. In a small bowl, combine coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well. Drop by rounded teaspoons onto greased baking sheets.
  3. Bake for 18-20 minutes or until golden brown. Cool on wire racks.

Note: the recipe says that it makes 1-1/2 dozen cookies. I made my cookies a little bigger and only got 9 cookies and increased the baking time to 20-22 minutes.

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Raspberry Coconut Cookies

 

 

I’m always on the lookout for lactose free desserts because my grandmother has allergies to dairy. I hate showing up to a family gathering with something she can’t eat. If I do make something that does have dairy then I try to also bring something that she can have. This last Saturday we had a BBQ over at my Aunts house and I brought these cookies for my grandma. These Raspberry Coconut Cookies were very good. They are soft and yummy with the raspberry filling. As a matter of fact my son was so disappointed to find out that there wasn’t one left to put in his lunch today! I found the recipe in one of my Taste of Home Cooking School magazines.

The ingredients are:

  • 1/2 cup shortening
  • 1/2 cup packed brown sugar
  • 6 Tablespoons sugar
  • 1 egg
  • 1/4 cup water
  • 1/2 teaspoon almond extract
  • 1-1/2 cups plus 2 Tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 Cup flaked coconut
  • 1/3 cup seedless raspberry jam
  1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
  2. Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8-in. deep indention in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoon of reserved dough; seal and reshape into a ball (I didn’t pick dough balls back up to reshape. I just patted dough over the raspberry filling sealing the dough as best as I could). Repeat.
  3. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

 

Morning Glory Muffins

I have seen so many recipes for Morning Glory Muffins over the years and I have always wanted to try to make them. I liked the idea of these muffins being packed with so many good for you ingredients like carrot, apple, and raisins. I’m so glad that I finally did because we really liked these muffins! I don’t know if the kids realized that they were getting fruit and veggies in their muffin. I would definitely make these again. The recipe came from my Taste of Home 30-Minute Cookbook.

The ingredients are:

  • 2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans
  • 3 eggs
  • 1 cup vegetable oil
  • 1 medium tart apple, peeled and shredded
  • 2 teaspoons vanilla extract
  1. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, coconut and pecans.
  2.  Combine eggs, oil, apple and vanilla; stir into dry ingredients just until moistened.
  3. Spoon into greased or paper-lined muffin cups. Bake at 350 degrees for 15-18 minutes or until muffins test done.

Yield: about 1-1/2 dozen

Tropical Muffins

 

 

The runner-up in our muffin contest this morning were these Tropical Muffins! The only reason they got runner-up and didn’t win was because my daughter doesn’t like nuts. Both my husband and I thought that both these and the Poppy Seed Pound Cake muffins were equally as good. These Tropical Muffins were so moist and the combination of the pineapple, coconut, and the rum extract really gave these muffins the tropical flare that the name implies. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006 The ingredients are:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup (8 oz.) sour cream
  • 1-1/2 teaspoons rum extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 can (8 oz.) crushed pineapple, drained
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  1. In a mixing bowl, cream the butter and sugar. Add the egg, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes removing from pan to a wire rack.

Yield: about 1 dozen.

 

Pride of Iowa cookies

I got this cookie recipe from a friend about 8 years ago and I’m just now making them for the first time…. I needed to make a dessert for our families sunday dinner, but I needed to find a recipe that had no dairy (my grandma has dairy allergies). That’s not an easy task, most baked goods have some sort of dairy whether it be milk or butter. So when I came across this recipe and saw that it was made with shortening and no milk I thought I would give it a try……I was very pleased with the results. The cookies were chewy and delicious! Everyone loved them including my grandma….. My next task will be to find a yummy gluten-free dessert recipe, both my nephew and my friend’s daughter have gluten issues. (I have a strange feeling that this is going to be a harder task, we will have to see) The ingredients for the cookies are:

  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup shortening
  • 1 tsp. vanilla
  • 2 eggs
  • 2 cups flour
  • 1/2 tsp. salt
  • 1 tsp.Baking soda
  • 1 tsp. Baking powder
  • 1 cup coconut
  • 2 cups oats
  • 1 cup finely chopped walnuts
  1. Cream together the first 5 ingredients. Add the dry ingredients. Drop by spoonfuls on cookie sheets. Bake for 10-12 minutes at 350 degrees.

Home Made Granola

My mom watches my little guy for me sometimes in the evenings, if I have to be at the softball field late with my daughter. Last night when I got to her house to pick him up, I walked in the front door to the most wonderful aroma of something baking in the oven. I was surprised when she told me that it was homemade granola (I was expecting her to say that she was baking cookies).

This granola is delicious! much better than what you can buy at the store. The baked oats and maple syrup along with the other ingredients baked together to perfection. We snacked on it warm right out of the oven that night, the next morning we had it with milk, but my favorite was when I made it into a yogurt parfait with fresh berries! This is definitely a recipe that I will be making over and over again.

My mom got the recipe from Food Network. Thank you mom, not only for helping me with the kids when I need you, but for sharing a passion for food with me. Thanks for making this yummy granola and giving me the recipe!

The ingredients are:

  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1/2 cup pumpkin seeds
  • 3/4 cup shredded sweet coconut
  • 1/4 cup plus 2 Tablespoons dark brown sugar
  • 1/4 cup plus 2 Tablespoons maple syrup
  • 1/4 cup vegetable oil
  • 3/4 teaspoons salt
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  1. Preheat oven to 250 degrees.
  2. In a large bowl, combine oats, seeds, coconut, and brown sugar.
  3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans.
  4. Cook for 1 hour and 15 minutes, stirring every 15 minutes.
  5. Remove from oven. Transfer to large bowl, add raisins and cranberries and mix to combine.