Tasty Cookie Recipes: Coconut Macaroons and Blissfully Good Cookies

Make up a batch of fresh homemade cookies for your family cookie jar. If you have children at home, one of the fun things to do with them is to bake cookies. And kids love eating something they helped to make. The recipes below are easy and tasty. There's sure to be at least one your family would love. Personally, I love macaroons and this recipe is delicious. However, I do have a granddaughter and a son who hate coconut so we need a variety. Perhaps it is that way in your family too. These are not your everyday cookie recipes but isn't it time to venture out a little and try something new?

YUM-YUM COCONUT MACAROONS
3 large egg whites, room temperature
1/4 tsp cream of tartar
1 cup sugar
2 2/3 cups shredded coconut
2 tsp vanilla extract

Heat oven to 300 degrees.

Spray two large cookie sheets with nonstick cooking spray. In a mixing bowl, beat the egg whites and cream of tartar on high speed of electric mixer until foamy. Beat in the sugar slowly, one tablespoon at a time, and continue beating until egg whites are stiff and glossy. Fold in the shredded coconut and the vanilla extract.

Drop the batter onto the prepared baking sheets by teaspoonfuls approximately 1-inch apart. Bake until the macaroons are golden brown, 18 to 20 minutes. Transfer cookies to a wire rack to cool completely.

Yield: approximately 65-70 macaroons

BLISSFULLY GOOD COOKIES
8 squares semisweet baking chocolate
3/4 cup brown sugar, firmly packed
1/4 cup butter, softened
2 eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1 1/2 cups semisweet chocolate chunks
2 cups chopped pecans

In a medium mixing bowl, melt the chocolate squares in the microwave on high for a couple of minutes. Stir until the chocolate is completely melted. Using a wooden or large heavy-duty plastic spoon, stir in the brown sugar, butter, eggs, and vanilla extract until well blended. Mix the baking powder into the flour; stir into the chocolate mixture. Stir in the chocolate chunks and chopped pecans. Drop by 1/4 cupfuls onto ungreased cookie sheets. Bake at 350 degrees for 13 to 15 minutes or until puffed up and they feel set to the touch. Cool 1 minute on cookie sheet then cool completely on wire racks.

Yield: 1 1/2 dozen large cookies.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/