Today I am baking cookies for a school carnival that our church is helping with (our church as adopted an inner city school and I volunteered to 5 dozen cookies for the cookie walk).
Here are the recipes that I’m using….
14 oz. shredded coconut, unsweetened
14 oz. sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites, room temperature
1/4 teaspoon salt
1 cup semi-sweet or dark chocolate chips (optional, for drizzling)
1/2 teaspoon grapeseed (or any vegetable oil that you would normally use) oil (optional, for the chocolate for drizzling)
Preheat oven to 325 degrees.
In a large bowl combine coconut, sweetened condensed milk and vanilla. In another large bowl beat eggwhites and salt with an electric mixer (fitted with a whipping attachment if you have one) until they form medium peaks. Gently fold egg whites into coconut mixture.
Using a 2 tablespoon scoop, or 2 spoons, place cookie dough onto a parchment paper covered baking sheet (I LIGHTLY sprayed my stones with cooking spray) at least 1 1/2 inches apart. Bake in 325 degree oven for 25-30 minutes or until cookies are golden brown (they burn quickly so start checking them at 20 minutes). Let cool on a cooling rack.
If you are wanting to drizzle them with chocolate to make them look extra special, let the cookies cool completely. Melt chocolate and oil in the top of a double boiler stirring constantly so as not to burn the chocolate. Using a fork, drizzle the chocolate over the cooled cookies. Let harden before placing in an airtight container (will stay good for up to 1 week).
Recipe By : Sue Gregg from her Desserts Cookbook
1/2 cup butter — softened
3/4 cup sucanat or rapadura
1 teaspoon vanilla
3/4 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups crispy brown rice cereal (I used Barbara’s Brown Rice Crisps)
1 cup quick cooking oats
1/2 cup unsweetened coconut
Preheat oven to 325 degrees. Cream butter, and sucanat until
well-blended. Add egg and vanilla and stir well. Sift flour, baking
powder, baking soda and salt together in a separate bowl. Blend dry
ingredients into butter mixture. Stir in cereal, oats and coconut until
evenly mixed. Drop gently by rounded tablespoons, at least 2″ apart
(these spread) onto lightly greased baking sheet and bake 9-11 minutes
or until lightly golden and cooked in centers. Let cool on cookie sheet
3 minutes then remove to counter to cool completely.
“A crispy sweet cookie that no-one will know is healthy!”
“Sue Gregg’s Desserts Cookbook”
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Super Easy Peanut Butter Cookies
It doesn’t get any easier than this, and all of my kids can make these themselves!
1 cup peanut butter
1 cup sucanat or rapadura (I like the texture better when I use the rapadura)
1 teaspoon baking powder
Preheat oven to 350 degrees.
Combine all ingredients. Form into walnut sized balls and place on cookie sheet or baking stone. Bake for 8-10 minutes or until they are set and just starting to brown.