Here’s another entry from last year’s cookie contest sponsored by Tulsa World. Despite their lofty name — World’s Best Cookies — they’re simple to make and they call for ingredients you’re likely to have in your cupboard, such as potato chips, pecans, coconut and cornflakes.
Getting tired of all the pumpkin recipes yet? Maybe you should try Amy Bertrand’s Carrot Cake Sandwich Cookies then. It’s really just portable carrot cake, which is downright handy! Surprisingly, the cream-cheese filling isn’t the proverbial icing on the cake — it’s what you roll them in: pecans, coconut or a mixture!
Here’s another cookie that’s perfect for the summer: Nutella No-Bake Cookies. Much like those school-cafeteria favorites from your childhood, these cookies call for oats and cocoa; but instead of peanut butter, you add Nutella. The recipe is just one of many featured in the new e-Cookbook, “Cookie Cravings.”
These White Chocolate Coconut Apricot Cookies are the perfect treat for summer. Pretty and tropical, they’re a celebratory addition to a picnic basket or barbecue spread. “This cookie is a blond, warm-weather glamour girl that would be as comfortable on a camping trip as she would at happy hour,” says creator Anna Thomas Bates.
I saw this article at lubbockonline.com when it was published Tuesday and didn’t bother shariing it because the writer is seriously confused about Macaroons and Macarons. The only reason I’m including it here now is because, despite several readers’ comments pointing out the error, the story stands. As written. It hasn’t been corrected and the readers’ responses haven’t been addressed. It’s too bad. So, here is a story about a “food writer” who thinks that Macaroons and Macarons are the same thing, only one is a drop cookie made with coconut and the others are made with almond flour and come in pretty colors!
See on lubbockonline.com
This link takes you to three recipes that embrace the classic combination of coconut and pecans: Pecan-Coconut Bars are easy, rich and moreish. Buffalo Chips (also called Kitchen Sink Cookies) seem to have everything in them — including an unforgettable taste. Finally, Coconut-Pecan Dessert Bars boast a graham-cracker base and two types of baking chips: chocolate and butterscotch.
These Caribbean Coconut Mango Cookies are sure to become a lunchbox favorite with your kids. It’s always a pleasure to add a new flavor to your repertoire (besides the standard chocolate or lemon) and these bring the taste of the Caribbean to your kitchen. Chris De La Rosa takes you through the simple steps in his entertaining and informative video.
You don’t have to come from Down Under to appreciate the goodness of ANZAC Biscuits, but you might not be familiar with this Australian acronym or day of remembrance.
Let’s have just a bit of history before we get down to the business of these wholesome biscuits: ANZAC (Australia and New Zealand Army Corps) was a formation of soldiers who were grouped in Egypt before landing at Gallipoli in April 1915 during World War I. ANZAC also referred to any soldier who fought at Gallipoli; and later to any Australian or New Zealand soldier of the First World War.
ANZAC Biscuits are crunchy, coconut-oatmeal cookies created to give the troops a taste of home cooking and to fortify their limited diet with a nutritious snack that bolstered their spirits and energy. They now form a traditional, celebratory element of ANZAC Day — commemorated on April 25 in Australia, New Zealand, The Cook Islands, Niue, Pitcairn Islands and Tonga — to honor all those who served and died in military operations for their country.
So bring a little of the Outback into your kitchen with a batch of these bikkies — they’re sure to be ace with your mob, particularly the ankle biters!
Here’s a cookie treat that tastes indulgent but has a fraction of the calories you would expect — and they’re gluten-free! Gluten-Free Carrot Cake Cookies boast raisins, walnuts and shredded coconut, just like a real piece of carrot cake — in cookie form.