This year, I made four different kinds of cookies for December's various holiday gatherings -- the raspberry-almond white chocolate-chip bars (that's a mouthful) as well as two favorite chocolate cookie recipes from last year. I made a few changes to both. Instead of chocolate raspberry cookies, I made chocolate strawberry cookies (I had strawberry jam instead of raspberry). For the chocolate snow tracks cookies, I did away with the try-to-get-all-the-chips-in-the-center nonsense and just mixed all the chips into the dough (about 1/2 bag of chocolate and 1/2 bag of white chocolate). They were also sweet enough that they didn't need the icing. Finally, I tried coconut macaroons, and they turned out to be very quick to make. Enjoy all your cookie making and eating the rest of this year, and have a merry Christmas!
Coconut pecan macaroons
2 1/2 cups unsweetened shredded coconut
about 5 oz sweetened condensed milk
1 tsp vanilla
1 T molasses
1/2 cup pecan pieces
dried apricot pieces
Mix coconut with milk, vanilla and molasses. Fold in pecans. Use a spoon to shape into small balls, and top with a piece of dried apricot. Bake at 350 degrees for about 8 minutes. Let cool a few minutes before removing from cookie sheet.
(Recipe by H. Farrell)
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