Chewy Coconut Cookies

#14

What is my favorite ingredient of all time?

Coconut!

I love coconut drinks and I love any food that includes coconut.

If I could include coconut in every cookie recipe that I make, I would.

So if you are like me and love this ingredient, this cookie is for you!

recipe and photo courtesy of JustSoTasty

Ingredients

• 1/2 cup unsalted butter , softened to room temperature
• 2/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla
• 1 large egg , room temperature
• 1 and 1/3 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 and 1/3 cups sweetened shredded coconut
• 2 teaspoons boiling water

Instructions

1. Preheat the oven to 350F degrees. 
2. Line baking sheets with parchment paper or a silicone baking mat.
3. In a large bowl beat the butter, sugars & honey together until light and fluffy. Add in the egg and vanilla and continue mixing.
4. In a separate medium sized bowl, whisk together the flour, baking soda and salt. 
5. Add the flour mixture to the butter mixture and beat on low to low-medium speed until almost combined. Then beat in the boiling water and coconut.
6. Drop the cookie dough into small balls (slightly under a tablespoon) on your prepared cookie sheet 3 inches apart. 
7. Bake for 8-10 minutes until the edges are just starting to brown and the tops are beginning to set. 
8. Allow to cool on the cookie sheet for about 5-10 minutes, then continue cooling on a wire rack.
   
   
   
   
   My final product
   
   
   
   
   

Inside-Out Carrot Cake Cookies

# 13

Who doesn't love a sandwich cookie?

And THIS carrot cake cookie is amazing!

photo and recipe courtesy of BakerByNature

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Line 2 Baking sheets with parchment paper.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

My final product

Butter Pecan Cookies

#12

12 out of 52 different cookie recipes completed!

I'm a dozen into this challenge.

This butter pecan cookie is probably the easiest one I've made yet.

Simple, easy, and few ingredients.

These cookies are perfect to serve during your next tea time!

(this recipe made 12 cookies)

Photo and recipe courtesy of BonjourCuisine

INGREDIENTS

• 3/4 cup pecans (chop them up well, the smaller the piece the better)
• 1/2 cup (1 stick) unsalted butter at room temperature
• 1/3 cup sugar plus more for coating
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 1 cup all purpose flour

INSTRUCTIONS

1. Preheat over to 350.
2. On a baking sheet, toast pecans about 6 minutes, or until fragrant. Let cool, finely chop.
3. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute.
4. Beat in salt, vanilla, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
5. Separate dough into 12 pieces; squeeze down to shape into balls.
6. Roll in sugar. Place 3 inches apart, on a baking sheet topped with parchment paper. Gently flatten with the bottom of a glass (reshape sides if necessary).
7. Sprinkle with sugar.
8. Bake until golden brown, rotating halfway through, about 15 minutes.
9. Cool cookies on a wire tack.
   
   
   
   
                            My final product