Coconut Raspberry Delights

Coconut Raspberry Delights 
by Jacki Williams, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies, Holiday
Prep Time: 20-30 minutes (plus cooling times) 
Level: Baking Experience Helpful
Yield: 3 Dozen Cookies

These coconut macaroon-like cookies are first dipped in melted chocolate and then topped with raspberry preserves, or caramel and sea salt. OMGoodness, they are SO GOOD!!! Our favorite cookie so far, this season.


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Ingredients:

1 7-ounce package flaked coconut (2 2/3 c.) 
2/3 c. sugar
1/3 c. all-purpose flour
1/4 tsp. salt
3 egg whites, slightly beaten
1/2 tsp. almond extract
4 ounces chocolate-flavor candy coating
1/4 c. raspberry preserves

Editor's Note: We couldn't resist making a Salted Caramel variation! Simply use melted caramel (made with leftover caramel candies from last week's recipe, Caramel Apple Bars) and a sprinkle of sea salt, in place of raspberry preserves. 

Directions:

Preheat oven to 325 degrees. Use lightly greased, non-stick, or parchment-lined cookie sheets. 

Stir together coconut, sugar, flour and salt. 

Stir in egg whites and almond extract. 

Drop coconut mixture by teaspoon into 1 inch size mounds onto prepared baking sheets, about 1 inch apart. They will spread lightly but not too much. Lightly flour your thumb and press into the center of each mound to make an indentation. 

Bake in oven for about 20 minutes or until edges are golden. 

You may need to press indentations again after baking (I used the back of a small measuring spoon). Cool cookies completely; 10-20 minutes.

Melt chocolate candy coating in the microwave for 1 minute, stir, melt 30 seconds more and stir, repeat again as needed. If chocolate starts to harden you can stir in about 1/2 tsp. vegetable oil. Works like a charm. 4 ounces of chocolate is the perfect amount for 3 dozen cookies. 

Holding the top of cookie (not the sides-unless you want to coat your fingers in hot melted chocolate as well) carefully dip only the bottom of each cooled cookie into melted chocolate. Lift and swirl a bit to drip off excess chocolate, you can also use the back of a spoon to make sure each cookie is coated well. 

Place cookies, candy coating sides and let stand for 30 minutes (or cool in refrigerator). 

Note: We were watching a football game so it was no problem to leave them on the counter for 30 minutes. Normally, I would have opted for a quicker set in the fridge to save time. 

Fill cookie indentations with raspberry preserves. The original recipe called for seedless raspberry jam or preserves, but I used what I had (not seedless) and they turned out amazing.

For our Salted Caramel variation, use melted caramel and sea salt in place of the preserves. (Tip: Add a dab of butter to the caramel candies when melting so it will be a little softer and easier to eat on top of these delicious cookies. YUM!) 

These cookies store well in the fridge or freezer. Layer between waxed paper in zip-lock freezer bags or in airtight containers.

Enjoy!

Recipe edited and photos added by CookieClubRecipes.com
Originally submitted by Jacki Williams and featured in our 2011 Annual Cookie Club Recipes Cookbook, pg. 109

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Cake Pops Recipe with Decorating Ideas for the Holidays

Cake Pops and Cookie Balls

by Michelle and Niki Jones
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookie Balls, Cake Pops
Prep Time: 45 Minutes (plus chill time)
Level: Baking Experience Helpful
Yield: 40 - 50 Cake Pops


Print Recipe...

Cake pops and cookie balls make wonderful bite-size treats any time of the year for young and old alike. Here is a delicious recipe with easy decorating ideas for how to make cake pops for any holiday or occasion. Choose whatever flavors and colors you desire and have fun! :o)

To make cookie balls, simply omit the lollipop sticks. We promise they will still be decadent!!!

Ingredients:

1 box milk chocolate cake mix, prepared and baked
1 can of sweetened condensed milk
2 pkgs. candy melts, vanilla and pumpkin spice flavors
1 pkg. of 50-count lollipop sticks
Holiday candy decor
Semi-sweet mini-chocolate chips

(For very SMOOTH cake pops, add 1 T. of vegetable oil to the melted candy coating.)

Note: Candy melts and lollipop sticks can be found in most stores that include a cake decorating section, such as Michael's and Walmart. Special flavors and colors of candy melts are available during the holidays, like our favorite pumpkin spice. You can also use chocolate almond bark. 

How to decorate cake pops for the holidays?

Decorating List for Holiday Flavor and Color Combinations

Here's a few more ideas I've come up with for you to have fun with!

Birthday Cake Pops - Use confetti cake mix, white candy melts, and multi-colored sprinkles.

Valentine's Day Cake Pops - Use strawberry flavored cake mix and pink candy melts, or white candy melts with pink sugar crystals.

St. Patrick's Day Cake Pops - Use yellow cake mix with green candy melts and gold edible glitter.

Easter Cake Pops - Use white cake mix with different pastel shades of candy melts such as yellow, light pink, light blue, mint green, and lavender.

Fourth of July Cake Pops - Use white or red velvet cake mix with red and blue candy melts, and holiday star sprinkles.

Fall or Halloween Cake Pops (as featured) - Use white, chocolate, or orange flavored cake mix with orange or pumpkin spice candy melts.

Thanksgiving Cake Pops - Use white or chocolate cake mix with orange or pumpkin spice candy melts, and green or orange sugar crystals.

Christmas Cake Pops - Use white, chocolate, or red velvet cake mix with red and green candy melts, or vanilla and chocolate with piped icing of the opposite color, or chocolate sprinkles.

If you're not a member yet, join our Cookie Club today! :o)

Directions:

Prepare and bake cake mix in a 9x13-inch pan; as directed on box. 

Remove cake from oven. Spread condensed milk over cake while it's still warm. 

Stir to combine cake and milk until well blended. Move cake mixture to a large mixing bowl if needed.

Use a cookie scoop, spoon, and/or hands, to form mixture into balls. Place on wax paper and add lollipop sticks. (Tip: Melt some of the candy coating and dip the lollipop sticks in just enough, about an inch, so that it will act as a glue for the cake pops. Works great!) You should get about 40-50, depending on the size you make, and how often your family sneaks into the kitchen for a taste! ;o)

Cover and freeze cake pops for 2-3 hours.

Prepare candy melts as directed. Use a separate bowl for each type of sprinkle you want to use. This will make it much easier to dip the cake pops and catch any extra sprinkles that fall (if you shake them on by hand).   

Dip cake pops into melted candy to cover completely. There are several ways you can do this. You can dip them and roll to cover when the coating is very melted. Just keep turning till cake pop is covered.

You can spread the melted coating around the cake pop with a spoon, smoothing it out as you go. 

Or, my favorite that I just came up with as the candy coating became a bit thicker... spread coating onto the cake pop from bottom to top with a spoon, turning the pop as you go, as you would make curved swirls when frosting a cake. Continue until the entire cake pop is covered.  

If desired, sprinkle, dip, or roll covered pops in holiday candy decor or mini-chocolate chips.

If using two different color coatings, you can also coat with one and drizzle with the other. (To drizzle with the second color, reheat if needed.)

Set decorated cake pops top side down on serving plate, mini-cupcake wrappers, wax paper, or something to hold sticks upright. Allow to set for 10-15 minutes.
  

Enjoy!

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Girl Scout ® Thin Mints ®

Girl Scout ® Thin Mints ®
by Michelle, Cookie Club Member

Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 20 Minutes
Level: Easy to Make
Yield: 24 Cookies


Our Cookie Club first featured this recipe back in 2003. These easy to make homemade cookies taste just like our favorite Girl Scout® cookies; Thin Mints®. They have been our favorite ever since we were in the scouts, oh about 4 decades ago. 

Ingredients:

Ritz crackers (1/2 box)
Peppermint extract, as needed
Chocolate almond bark (1/2 pkg.)

This recipe will make several dozen "Thin Mint" cookies. We've never used a whole box of crackers, or an entire package of almond bark, probably more like half of each. Oh my goodness, my mouth is watering just thinking about these delicious cookies!

Instructions:

Melt about 6 ounces of almond bark at a time in the microwave, add 12 drops of peppermint to melted chocolate. Quickly dip crackers into chocolate, thoroughly covering both sides, then place on waxed paper to cool. Hint: We use a toothpick to help move the crackers in and out of the chocolate. We usually use several toothpicks for a batch of cookies and make a good mess of everything. But is is SO WORTH IT! 

Move cooled cookies to a container and continue the process until you have the amount of cookies desired. 

You may not think these chocolate covered crackers could possibly taste like Thin Mint cookies, but they do! :o)

Enjoy!

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Print Recipe...

Chocolate Peanut Butter Grahams

Chocolate Peanut Butter Grahams
by CJ, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 12 - 24 Cookies


Print Recipe...

Ingredients:

1 jar (18 ounces) peanut butter
1 package (16 ounces ) graham crackers broken into rectangles
1 1/2 pounds chocolate almond bark

Directions:

Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers. Top with remaining crackers. In a heavy saucepan over low heat, melt candy coating and stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off. Place on waxed paper-lined baking sheet; let stand until firm. Store in an airtight container in a cool dry place. Yield 5 dozen.These are very good, They taste like a Butterfinger or a Clark Bar. They have been a favorite in my family every since I have made them. 


Enjoy!

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