Coconut Cream Filled Macaroons

You didn't think I would leave you hanging did you???

Of course not! Salivate no more! Now you can enjoy these decadent little treats anytime.

Something about the name "macaroon" automatically induces "oohs" "awws" and "You made THESE?" by those that choose to have these meet their mouth! I personally am not a fan of coconut (just the texture; the flavor I love!), but I have received countless complements on these macaroons every time I have made them. These reactions and compliments have lead me to continue making them! If you are looking for a quick, easy, impressive, and scrumptious dessert - search no more!

Coconut Cream-Filled Macaroons
by Martha Stewart COOKIES

Cookies:
3 cups unsweetened shredded (finely if possible) coconut - I usually use sweetened cause it is all I can find!
3/4 cup sugar
2 large egg whites
1 tsp coconut extract
1/8 tsp salt

Cream Filling:
4 TBSP unsalted butter (in two 2TBSP slices), room temperature
1/4 cup vegetable shortening
3/4 cup confectioners' sugar
1 tsp coconut extract

To Make Cookies:
Stir together cocnut, sugar, egg white, coconut extract, and salt in a large bowl. Refrigerate, covered until cold, at least 1 hour or overnight.

Preheat oven to 325 degrees F. Form heaping teapoons of dough into balls; space 1 1/2 inches apart on baking sheets lined with parchment paper. Gently flatten to about 1 1/2 inches in diameter. Bake cookies, until edges begin to turn golden, 9 to 10 minutes (you may need to rotate the baking sheets halfway through). Transfer cookies to wire racks; let cool completely.

Make the filling!
Put butter and shortening in mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add confectioners' sugar and coconut extract; mix until pale and fluffy, about 2 minutes.

Assemble cookies:
Place heaping teaspoon of filling on the bottom of one cookie. Sandwich it together with another cookie! Repeat with all of the remaining cookies. Transfer to platter and cover with plastic wrap. Refrigerate until the filling is firm, around 30 minutes. Let stand at room temperature for 10 minutes before serving.

DONE!

More Peanut Butter Please...

For about the past 25 years I have been craving chocolate and peanut butter. Yes, I am only 25 year old, so you can take take that to mean I have always loved peanut butter :) But lately, I have been on peanut butter & chocolate craving overload. A few of our friends have been feeling under the weather (one feeling the nausea that comes with having a baby on the way, and one with some laryngytis) so I jumped at the chance to make them something scrumptious! I wasn't necessarily planning on posting this recipe, but that was before I tasted these bitesize guys:

I got rave reviews from everyone that tasted them. And have been asked for the recipe by both friends. And since I can't help but share something delicious with YOU too, here is the yummy recipe for you to enjoy! Let me know if you try it. I would love to hear how you liked it!

Peanut Butter Cup Cookies

from allrecipes.com

1 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter (I used smooth)

1/2 cup packed brown sugar

1 egg, beaten

1 tsp vanilla extract

2 TBSP milk

40 miniature peanut butter cups

Preheat oven to 375 degrees

Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Slowly addd the flour mixture, and mix well. Shape into 40 balls and place each ball into an lightly greased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from the oven and immediately press a mini peanut butter cup into each ball. Cool for about 5-10 minutes, and then place in the fridge for 5-10 minutes longer. Carefully remove from the pan.

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Do you eat peanut butter any chance you can?

YES!

Less than perfect day = Baking Cookies

To say the least, today was not the best one I have ever had. I just wanted to go back to bed and wake up, ready for the day to be better! Unfortunately, my attemps to take an afternoon catnap failed, and I had to trudge through the remainder of the day wollowing in my sadness. Ok, I am being dramatic, but you get the idea. I decided cookies would make it better, so I told Maister if she ate some of her asparagus at dinner I would make cookies. I figured this would give me a better excuse to make cookies, and I can get Maister to do almost anything for a promise of dessert! She ate her asparagus (can I get a WOOT WOOT!), and I began baking.

I chose my favorite "healthy" cookie recipe. Isn't that kind of an oxi-moron...healthy and cookie? Well in this case I think it almost fits! You see, about a year ago, after we moved into our house I was enjoying the new space in my kitchen a little too much. I was baking a little too much, if that is even possible. I decided that I needed a healthier dessert option that still tasted delish, and would fulfill my need for sugar at night. So I pulled a ton of ingredients out of my cupboards and just starting adding a little of this and a lot of that, and before I knew it I had these beauties sitting on my counter. And I was never more proud, don't worry it was the good kind of proud :)

I like to call them "Healthy Oatmeal Pecan Cookies"

I used a mix of extra dark chips and semisweets for tonights batch

Tonight we baked these with out the pecans as I didn't have any left...dang. I love the extra crunch of the nuts in the cookies. I love having a cookie recipe where I can enjoy eating several cookies and not worry about how I shouldn't be grabbing another one. Try them, your mind and body will thank you. And let me know what you think! I would be totally embarassed if they were awful and I have been feeding them to people. I know sometimes I can get in my own little world, and maybe my taste buds are just trying to boost my confidence by telling me they are good. Although, the chocolate smeared on my kids faces should say it all. I can trust the opinions of a 1 and 2 year old right? Right. Now that we have that settled...

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Healthy Oatmeal Pecan Cookies

makes about 3 1/2 dozen

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1/4 cup butter, softened

1/2 cup unsweetened applesauce, room temperature (almost warm)

1/2 cup sugar

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 tsp baking soda

2 1/2 cups quick cooking oats

1 cup flour

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup chopped pecans

1 cup dried cranberries

1 1/4 cups dark chocolate chips or coursely chopped chocolate

Preheat oven to 375 degrees.

Mix butter, applesauce, and sugars until combined. Add the egg, vanilla, and mix well. In a separate bowl whisk baking soda, quick oats, flour, cinnamon, and salt. Then slowly incorporate into the wet ingredients. Mix well. Add the pecans, chocolate and craisins until just combined. Drop by the tablespoon full onto greased baking sheet (I recommend pamper chef baking stone). Bake for 10 - 12 minutes, just until the edges are slightly golden. Allow to cool for 5 minutes before removing.

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Now if you will excuse me, I have about 30 cookies left to eat...