Chocolate Coconut Macaroons

Chocolate Coconut Macaroons
Recipe adapted from Food & Wine Magazine


Macaroons are a great gluten free cookie for the holidays and this one combines 2 of my favourite flavours, coconut and chocolate. They are easy to make and not overly sweet....which I love.  Enjoy!

Makes: 36 cookies

Ingredients:
14oz sweetened shredded coconut
1 14oz can sweetened condensed milk
2 teaspoons vanilla extract
2 large egg whites
1/4 teaspoon salt
4 oz semi-sweet chocolate, melted

Directions:

1. Preheat the oven to 350F and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut, sweetened condensed milk and vanilla.

2. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the egg whites into the coconut mixture.

3. Scoop tablespoon mounds of the coconut mixture onto the baking sheets, about 1 inch apart. Bake for 15-20 minutes, rotating the sheets halfway through baking. Transfer the sheets to cooling racks and let the macaroons cool completely on the sheets.

4. Drizzle the melted chocolate on top of each macaroon and refrigerate for about 10 minutes to set the chocolate.

Dark Chocolate, Ginger & Pomegranate Molasses Cookies

Dark Chocolate, Ginger & Pomegranate Molasses Cookies
Recipe by Dragon

These holiday cookies have an intense and spicy chocolate taste. The pomegranate molasses gives the cookies a sweet and slightly sour edge that compliments the dark chocolate. They have become my favourite holiday cookie this year. Perfect to serve with coffee, tea or even a glass of brandy. Enjoy!

Makes: 3 dozen

Ingredients:
1/4 cup vegetable shortening
1/2 cup unsalted butter, soften
1 cup brown sugar, packed
1 egg room temperature
1/3 cup pomegranate molasses
1 3/4 cups all purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
Sanding sugar

Directions:
1. In a bowl of a stand mixer, combine shortening, butter, brown sugar, egg and molasses.

2. In another bowl, sift together the flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, all spice and salt. Add the dry ingredients into the butter molasses mixture and mix until it forms dough.

3. Mix the chocolate chips into the dough. Cover and chill the dough for at least an hour.

4. Pre-heat oven to 375F. Scoop out the dough and shape into 1 inch balls. Place balls 2 inches apart on 3 parchment lined baking sheets. You might need to bake these cookies in batches depending on the size of your oven.

5. Flatten the balls slightly and sprinkle the tops with sanding sugar.

6. Bake for 10-12 minutes rotating the sheets half way through. Cool the cookies on the baking sheets for 2 minutes. Transfer them to a wire rack to cool completely.

Banana, Chocolate Chip & Walnut Cookies

Banana, Chocolate Chip & Walnut Cookies
Recipe by Dragon

Banana bread in cookie form. I know, right? What's not to love? Don't forget to toast your walnuts, it brings out their nuttiness and makes a huge difference in the taste. Enjoy!

Makes: 24 cookies

Ingredients:
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
2 teaspoon vanilla extract
1 cup mashed ripen bananas (about 2)
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
250 grams dark chocolate chips
1 cup chopped walnuts, toasted

Directions:
1. Pre-heat the oven to 350F. Line 2 baking sheets with parchment paper.

2. In a large bowl, sift together flour, baking soda, salt and nutmeg. Set aside.

3. In the bowl of an eletric mixer, combine butter and sugars. Beat until the mixture is light and fluffy. Add the egg and beat until incorporated. Mix in vanilla and bananas. Slowly mix flour mixture into the batter. Stir in the chocolate chips and walnuts. Chill dough for an hour.

4. Drop rounded tablespoonfuls of the dough about 2 inches apart on the prepared baking sheet. Bake for 12-15 minutes or until the cookies are browned around the edges. Rotate the baking sheets halfway through baking. Remove the baking sheets from the oven and let them rest for 2 minutes. Transfer the cookies to a wire rack and let them cool.

Pumpkin, Dark Chocolate & Toffee Cookies

Pumpkin, Dark Chocolate & Toffee Cookies
Recipe by Dragon

The flavour of Pumpkin Pie in a cookie. What could be better? Well, you can add dark chocolate and toffee and you have better. You're going to love these addictive cookies. ;) Enjoy!

Makes: 24 cookies

Ingredients:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
3/4 cup pumpkin puree
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
250 grams dark chocolate chips
1/2 cup toffee bits

Directions:
1. Pre-heat the oven to 350F. Line 2 baking sheets with parchment paper.

2. In a large bowl, sift together flour, baking soda, salt, cinnamon, ginger, nutmeg and clove. Set aside.

3. In the bowl of an eletric mixer, combine butter and sugars. Beat until the mixture is light and fluffy. Add the egg and beat until incorporated. Mix in vanilla and pumpkin.  Slowly mix flour mixture into the batter. Stir in the chocolate chips and toffee bits. Chill dough for an hour.

4. Drop rounded tablespoonfuls of the dough about 2 inches apart on the prepared baking sheet. Bake for 12-15 minutes or until the cookies are browned around the edges. Rotate the baking sheets halfway through baking. Remove the baking sheets from the oven and let them rest for 2 minutes. Transfer the cookies to a wire rack and let them cool.

Almond and Orange Florentines

Almond and Orange Florentines
Recipe by Yotam Ottolenghi

Delicate looking and so easy to make, these Florentines are a perfect way to end any meal or have with a cup of tea by a warm fire. Enjoy!

Makes 20 cookies

Ingredients:
Vegetable oil for brushing
2 free-range egg whites
3/4 cup plus 1 tablespoon / 100 g confectioners' sugar
2 3/4 cups / 260 g sliced almonds
Grated zest of 1 orange

Directions:
1. Preheat the oven to 300°F / 150°C. Line a heavy baking sheet with parchment paper and brush lightly with vegetable oil. Next to you have a small bowl of cold water.

2. Put the egg whites, confectioners' sugar, sliced almonds, and orange zest in a bowl and gently mix them together. Dip your hand in the bowl of water and pick up portions of the mix to make little mounds on the lined pan, well spaced apart. Dip a fork in the water and flatten each mound very thinly. Try to make them as thin as possible without creating too many gaps between the almond slices. They should be about 3 1/4 inches / 8 cm in diameter.

3. Place the baking sheet in the oven and bake for about 12 minutes, until the cookies are golden brown. Check underneath one cookie to make sure they are cooked through.

4. Allow to cool, then gently, using an icing spatula, remove the cookies from the baking sheet. Store in a sealed jar.

Toffee Shortbread Cookies Updated

Toffee Shortbread Cookies (Updated Recipe)
Recipe by Dragon

These lovely cookies are always a favourite around my home especially over the holidays. They melt in your mouth and are not too sweet. I love giving these cookies away as gifts to my friends and family. Enjoy!

Makes 3 dozen

Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1  teaspoon vanilla
1/2 cup cornstarch
1 3/4 cup all purpose flour
1/4 teaspoon salt
1 cup toffee bits (I use Hershey's Chipits Skor Toffee Bits)

Directions:
1. Preheat the oven to 350F. Line a 2 baking trays with parchment paper.

2. Cream the butter, powdered sugar and vanilla until light and fluffy.

3. Sift the cornstarch, salt and flour together. Add flour mix to the creamed butter and sugar and thoroughly combine but don't over mix. Stir  in the toffee bits.

4. Scoop dough and shape into 1 inch balls. Place the balls 2 inches apart on the prepared baking sheets.

5. Bake for 10-12 minutes or just until set and the bottoms begin to turn a light golden brown. If baking 2 trays at a time, rotate the trays halfway through. Cool cookies on the tray for 2 minutes. Transfer the cookies to a wire rack to cool completely.

Almond Nutella Sandwich Cookies

Almond Nutella Sandwich Cookies
Recipe by Dragon

Let's start 2013 on a sweet note! These decadent bites of yumminess were a big hit over the past holiday season and I received many requests for the recipe. I'm not one to deny my friends and family anything so.....here you go. My wish for all of you is a happy, healthy and sweet New Year. Enjoy and xo!

Makes about 2 1/2 dozen

Ingredients:
3/4 cups unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Icing sugar or flour for dusting
Nutella spread
1 cup semi-sweet or dark chocolate, melted
1/2 cup crushed almond slices

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time. Add the almond and vanilla extracts.

2. In a separate bowl, stir together flour, baking powder and salt.

3. Stir flour mixture into the butter mixture making sure to combine thoroughly without over mixing. Cover the dough and chill for at least 4 hours or overnight.

4 Preheat oven to 375F. Grease your baking sheet or line with parchment paper. Dust  your work surface with icing sugar or flour to help keep the dough from sticking. Roll out the dough to 1/4 - 1/2 inch thick. Thinner cookies will be crisper.

5. Cut out rectangles with a cookie cutter. After cutting the cookies, carefully transfer the cookies to the baking sheet. Place the cookies in the fridge to cool for 10 minutes before baking.

6. Bake 6 to 8 minutes. Transfer cookies to cooling racks to cool completely.

7. To make the sandwich cookie, take a cookie and on the back of it, spread a thin layer of Nutella over the surface. Place another cookie on top of the Nutella spread to complete the sandwich.

8. To decorate the cookie, dip 1/4 the cookie in melted chocolate and let the excess drip off. Sprinkle some crushed almonds over of the chocolate. Place cookies in the fridge to set the chocolate.

9. Store cookies in an air tight container between layers of parchment paper.

Citrus & Raspberry Sandwich Cookies

Citrus & Raspberry Sandwich Cookies
Recipe by Dragon

These little cookie jewels are a delight on any Christmas cookie platter. I switched up a classic sugar cookie recipe by adding lemon, lime and orange zest. It's a subtle but refreshing addition that matches perfectly with the raspberry jam. The key to getting the perfect shape with sugar cookies is to make sure the dough is chilled before baking. Place your cut out cookies in the fridge for a few minutes before baking......makes a world of difference. Enjoy!

Makes about 2 1/2 dozen

Ingredients:
3/4 cups unsalted butter, softened
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon, grated
Zest of 1 lime, grated
Zest of 1 orange, grated
Icing sugar or flour for dusting
Sanding sugar
Raspberry jam

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time. Add vanilla.

2. In a separate bowl, stir together flour, baking powder, salt and zests.

3. Stir flour mixture into the butter mixture making sure to combine thoroughly without over mixing. Cover the dough and chill for at least 4 hours or overnight.

4. Dust  your work surface with icing sugar or flour to help keep the dough from sticking. Roll out the dough to 1/4 - 1/2 inch thick. Thinner cookies will be crisper.

 5. Preheat oven to 375F. Cut out circles with a cookie cutter, then for half of the cut out circles, cut a smaller circle in the middle. These cookies will be the ‘tops’ for the sandwich cookie. The full circles will be the ‘bottoms’. After cutting the cookies, carefully transfer the cookies to the baking sheet.

6. Sprinkle sanding sugar on each of the ‘top’ cookies. Place the cookies in the fridge to cool for 10 minutes before baking. Bake 6 to 8 minutes. Transfer cookies to cooling racks to cool completely.

7. To make the sandwich cookie, take a ‘bottom’ cookie and on the back of it, spread a thin layer of raspberry jam. Place a ‘top’ cookie on top of the raspberry jam to complete the sandwich.

8. Store cookies in an air tight container between layers of parchment paper.

Coconut Almond Macaroons

Coconut Almond MacaroonsRecipe by Dragon

Who doesn't love these chewy on the inside and crispy on the outside little darlings? I hadn't made these macaroons in a long time so for my holiday baking I decide to dust off my recipe. After my first bite I wondered why I hadn't made them for so long.....they are divine. I decided to drizzle the top with some dark chocolate to add another flavour layer and a festive touch. Enjoy!

Makes 2 dozen

Ingredients:
2 1/2 cups unsweetened finely shredded coconut
2 tablespoons ground almonds
3/4 cup sugar
pinch of salt
2 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Almond slices
1 cup semi-sweet or dark chocolate, melted

Directions:

1. Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.

2. In a large mixing bowl, mix together the coconut, ground almonds sugar and salt.

3. Beat egg whites until frothy then add the vanilla and almond extracts. Continue beating the egg whites until you get soft peaks. Fold the egg whites into the coconut mixture until it is well combined.

3. Using your hands or a small ice cream scoop, form the mixture into small 1 inch. mounds, transferring each to the prepared baking sheet

4. Bake until just the peaks of the cookies are light golden brown, about 12-15 minutes, turning the pan halfway through to ensure even baking. Allow the cookies to cool completely on a wire cooling rack.

5. Drizzle the top with melted chocolate and top with a couple of almond slices. To set the chocolate, place the macaroons in the fridge for 15 minutes.

6. Store the macaroons in an air tight container in the fridge. Let them come to room temperature before serving.