German Chocolate Cookie Cups

May 16, 2017 2 Comments

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! These German Chocolate Cookie Cups are petite in size but mighty in flavor! Chocolate chip cookie cups are filled to the brim with homemade coconut pecan frosting with a drizzle of chocolate on top. Divine!

 

So it’s only been in recent times that I’ve tried and liked German Chocolate flavors.

It started when I was in a college class called “Food & Culture” which basically consisted of us learning about different cultures by trying said cultures’ food. So basically, if you were doing your assignment on China and didn’t bring Chinese food, you’d fail. Otherwise, you literally sat around eating different foods from different cultures and got an A+.

I loved college.

I represented Germany because – not to brag or anything – but I’m like, 1/8th German and wanted to ~connect to my roots~ or whatever. So basically I talked about German food, brought in braunschweiger (liver pate that my grandma used to feed me on saltine crackers) and… German chocolate cake.

… which is NOT German at all. Sigh.

But I got an A, so who really cares? But before I can finish, let me publicly apologize to the country of Germany by saying, I’m sorry I misrepresented your country with the wrong cake. I’ll do better. xo, Hayley

However, that fateful day launched my love affair with German chocolate cake, and I think I know why: it’s that FROSTING. That glorious, gooey coconut pecan frosting that tops the cake and makes me weak in the knees. That frosting is what was the basis for these German Chocolate Cookie Cups!

Originally, I wanted to make a chocolate cookie cup, but mine turned out dry and crumbly which is a no bueno anytime you are dealing with desserts. After brainstorming, I figured chocolate chip cookie dough would work just as well because it has chocolate, and because cookies topped with frosting are life-changing. So chocolate chip cookies it was!

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! The frosting is homemade because really, there’s no substitutions. If you wanted you could use the canned version – I won’t judge – but the homemade kind is just lightyears ahead in the flavor department. Whatever’s your prerogative, baby.

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! Once the cookie cups bake up nice and cup-like, drop in some of that gooey, fabulous frosting. I finished my cookie cups with a pecan halve and a drizzle of chocolate because, duh.

Get yourself educated in these flavorful little dudes!

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent!

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German Chocolate Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These German Chocolate Cookie Cups are so petite in size but mighty in flavor! The homemade coconut pecan frosting is out of this world!!
Ingredients
  • One (24-count) pkg refrigerated chocolate chip cookie dough
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup (1 stick) butter, cubed
  • 1 tsp vanilla extract
  • ½ cup chopped pecans
  • 1 cup shredded or flaked sweetened coconut
  • Additional pecan halves
  • Chocolate for drizzling (chocolate wafers melted, chocolate syrup drizzled, etc)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Place one cookie dough ball into each muffin cavity and bake for approximately 10-15 minutes or until the centers appear set and the edges are golden brown. Cool for about 10 minutes, then using the handle of a wooden spoon, make small indentations in the middle of each cookie cup. Cool completely.
  2. While cookies cool, make your frosting. Combine the evaporated milk, granulated sugar, egg yolks, cubed butter, and vanilla extract over medium heat until the butter melts. Bring the mixture to a small boil and stir constantly for 10-12 minutes or until mixture has thickened. Remove from the heat and stir in the chopped pecans and coconut. Cool the frosting for about 30 minutes.
  3. Using a cookie dough scoop, scoop heaping Tablespoonfuls of the frosting into and on top of each cookie cup. Press a pecan half on top and drizzle with melted chocolate.
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These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! That gooey, buttery frosting is just to-die for, and the crispy, chewy cookie cup is the perfect vessel to enjoy it on!

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! Have a super sweet day!

xo, Hayley

Filed Under: Chocolate, Coconut, Cookies, Everything!

4-Ingredient Coconut Macaroon Bars

April 4, 2017 4 Comments

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! You’re only four simple ingredients away from making these super coconutty Coconut Macaroon Bars! Chewy, slightly crisp, nutty and sweet, they’re only a few ingredients you probably have at home in your pantry!

So I just got back from QVC! Did you guys catch me on there? (If not, you can always go to QVC’s website and type in “Two in One Desserts” and the video… and the link to buy it! will pop right up!)

It was all the way in pretty West Chester, Pennsylvania and was a whirlwind of a trip. I flew over there on Tuesday, my segment aired live on Wednesday, and I was back in California by Thursday afternoon. PHEW.

But I have to say, the 6+ hour travelling both days was sooo worth the experience of being on QVC.

Everyone who works at QVC is SO sweet. I’m not joking – everyone. From the barista who gave me the strongest tea ever (I needed caffeine to stay up late for my segment!), to the security guards, to the actual hosts, David Venable, Stacy Stauffer and Kerstin Lindquist (the latter of whom declared my cookbook cookies “the BEST!”).

And of course, David loved everything, too 🙂 I even got an infamous Happy Dance out of him!

But now I’m back home to being a regular person and not a celebrity 😉 I don’t have a built-in salon curling my hair before my air time, I don’t have access to my own private dressing room and I’m not hanging backstage with the Scrub Daddy dude, who is awesome, by the way. And I’m kinda misty-eyed about it, I’ll say. Who doesn’t want their hair profesh curled on a whim? Exactly.

So here I am, baking you Coconut Macaroon Bars on a Tuesday. As one does.

I actually made this recipe years and years ago but desperately needed to update the photos, as you can tell if you dare to click the link and see them. (Yikes). But I remembered how delicious those nutty, chewy bars were and knew I had to remake them before Easter and share them with you. So here we are!

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! These bars only have four ingredients, and I’m guessing you likely have those ingredients at home already. The one surprise ingredient? Refrigerated crescent roll dough, which is the base of these bars. No, these bars will not taste like a dinner roll with coconut sprinkled on top. Yes, they will surprisingly taste like a coconut macaroon cookie but baked into a bar form for something unique, unexpected, and totally hassle-free, unlike scooping individual mounds of cookie dough.

Make them for your favorite coconut lover!

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite!

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4-Ingredient Coconut Macaroon Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Coconut Macaroon Bars have only four simple ingredients - one of which is surprising but makes these bars so easy to prepare!
Ingredients
  • 1 tube refrigerated crescent rolls
  • 3 & ½ cups coconut, divided (I used sweetened coconut)
  • One 14 ounce can sweetened condensed milk
  • 1 tsp almond extract
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x13" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray.
  2. Sprinkle the bottom of the pan with 1 cup of the shredded coconut. Unroll the can of crescent roll dough and place it into the bottom of the pan in an even layer, pinching together the perforations to seal. Sprinkle with the remaining coconut. Meanwhile, in a small bowl, whisk together the condensed milk and almond extract to combine; pour the mixture evenly over the top of the coconut bars.
  3. Bake for approx. 30-35 minutes or until the center is just about set and the tops are light golden brown and fragrant. Cool completely before cutting into squares.
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These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! If you’re wondering, the almond extract brings out the sweet nuttiness of the coconut so beautifully! It’s definitely a must-have ingredient for these fabulous bars! Want to take these over the top? Dunk or drizzle them in CHOCOLATE!

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! Have a super sweet day!

xo, Hayley

Filed Under: Bars, Coconut, Easter, Everything!, Holiday

Triple Coconut Poke Cake

March 17, 2017 4 Comments

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Attention all coconut lovers! This Triple Coconut Poke Cake will be your new go-to dessert for coconut cravings! Moist, fluffy cake soaked in cream of coconut and topped with a light coconut whipped cream and toasted coconut.

Can we talk a little about cat-calling for a sec?

I promise I won’t go on a feminist tirade about the mental and emotional ramifications of cat-calling or anything – I’ll let you PM me if you want that. BUT. Cat-calling is still a thing?

I didn’t think so, but that’s probably because no guy looks at me walking down the street. No guys look at me period. I think it’s a combination of me perfecting my RBF, the fact that I never wear makeup anymore so I perpetually look haggard and tired in one fell swoop and because I don’t even care anymore about how I dress, which usually means I’m wearing black leggings, a black shirt, and black boots every. single. day.

(Side note: those people who say “leggings aren’t pants” clearly has never been a plus-size woman, mmkay? The whole denim waistband situation that cuts off circulation to my gut is not how I want to spend my day, so leggings it is.)

But anyway, I was walking down the street in the little downtown area of my city when this older dude – maybe 60s? – is approaching me on a reclining bike. He’s wearing neon everything – from his visor to his shoes – and kind of looks like Sammy Hagar if he was a middle class person with a penchant for neon colors.

Anyway, Sammy – as he’s approaching me – shouts as loud as possible, “HEY, GIRL! LOOKIN’ GOOD! I LIKE A GIRL THAT’S HEALTHY!” as he rode by on his contraption. And it was then that I stopped dead in my tracks, looked down at my rotund figure – all 200+ pounds of me – and decided Sammy was clearly on drugs and where can I get the drugs that make me look healthy because I want some.

So then I came home and realized Sammy has been the only dude to hit on me in the last several YEARS. I’m not kidding. Well, okay, I’m lying. There was the elderly man in the antique store who called me “delicious” but I choose to forget about that because frankly, it gives me night terrors.

And then I forgot about the whole situation and ate a piece of cake. As healthy women do.

This Triple Coconut Poke Cake is what coconut dreams are made of. The cake itself is a cinch – whip it up with some coconut cream pudding mix and coconut milk in the batter for a subtle, coconutty flavor. Once it’s baked, poke holes all over the top and get out your aggressions, then slather on a mixture of cream of coconut (more on that in a sec) and condensed milk. Frost that pretty with some fresh coconut whipped cream and top with toasted coconut for good measure. Done & done.

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! *So about that cream of coconut. It’s not coconut milk, y’all. It’s CREAM of COCONUT. There is a difference! Coconut milk is quite runny, like standard cow’s milk. Cream of Coconut is thick, almost like a paste. If we’re being honest, you could very well use coconut milk in the filling, but it would be runnier and not as much of a concentrated coconut flavor. Cream of Coconut tends to be stronger and thicker, almost resulting in a pudding-like filling texture in the cake which is so lovely! (Also – you can find it on the international/Asian foods aisle in most grocery stores. Just check the labels as many stores readily stock more coconut milk brands than cream of coconut brands).

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Whatever you do, make this cake! And then listen to some Sammy Hagar, I suppose.

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year!

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Triple Coconut Poke Cake
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Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Triple Coconut Poke Cake has TRIPLE the coconut flavor and is so easy to make!
Ingredients
  • FOR THE CAKE & FILLING:
  • 1 box white cake mix
  • 3 eggs
  • ½ cup vegetable or canola oil
  • 1 tsp coconut extract
  • 1 cup coconut milk or water
  • One 3.4 oz box instant dry coconut cream pudding mix
  • One 14 oz can sweetened condensed milk
  • ½ cup Cream of Coconut
  • FOR THE TOPPING:
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1-2 tsp coconut extract (depending on how strong you'd like it. I recommend starting with 1 tsp)
  • 1 & ½ cups toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
  2. In a large bowl, combine the cake mix, eggs, oil, coconut milk/water, coconut extract and dry pudding mix with an electric mixer, beating until well mixed, about 2 minutes. Pour the batter evenly into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for about 20 minutes.
  3. Using a skewer or a wooden spoon handle, poke holes all over the surface of the cake. Meanwhile, in a medium bowl, whisk together the condensed milk and cream of coconut until blended. Pour the mixture over the top of the cake, allowing it to seep into the holes. Refrigerate for at least an hour.
  4. Just before serving, beat the heavy whipping cream, powdered sugar, and coconut extract together with an electric mixer until stiff peaks form, about 5-7 minutes. Spread the whipped cream over the cake in an even layer and top with the toasted coconut. Store covered in the fridge, up to 3 days.
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This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Moist, fluffy, creamy and irresistibly coconutty! Any coconut lover will flip for this cake!

This TRIPLE COCONUT POKE CAKE is a coconut lover's dream come true! A moist, fluffy coconut cake soaked in cream of coconut & condensed milk and topped with a light & creamy whipped cream. So easy to prepare, a wonderful crowd-pleaser and great any time of year! Have a super sweet day!

xo, Hayley

Filed Under: Cake, Coconut, Everything!

Lemon Coconut Cupcakes

March 7, 2017 4 Comments

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!These Lemon Coconut Cupcakes are as tasty as they are festive! Fluffy & moist lemon cupcakes topped with the most amazing coconut whipped frosting and toasted coconut.

You guys.

Normally I’m a cake girl through-and-through. I really couldn’t care less for frosting. It’s usually overly sweet – sickening almost – and piled on so high that I can basically feel my teeth falling out.

As a kid, I’d get a slice of birthday cake at a friend’s party and use the fork to scrape allllll the icing off to one side of the plate. I’d then get a new fork (since the first was tainted with frosting, obvi) and eat the bare cake, handing the frosting remnants to my mom, who happily ate straight buttercream.

Clearly I didn’t inherit that gene.

But this frosting – this wonderfully sweet and nutty and creamy frosting – is to-die for. No joke.

I could not. stop. eating. the frosting.

The frosting is the same frosting I made a trillion years ago for my Triple Coconut Cupcakes. It’s light and creamy and fluffy and just totally perfect. And it’s made with a surprise ingredient: coconut instant pudding mix!

If you can’t find the pudding mix, simply make a coconut whipped cream frosting, but I really think the pudding adds a wonderful extra dose of coconut flavor, and makes the frosting extra creamy & smooth. Try it my way just once – I have a feeling you won’t go back 🙂

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!In fact, I gave these cupcakes to my sweetie pie downstairs neighbor who declared these the BEST cupcakes she’s ever had. Just sayin’!

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!The frosting sits atop a buttery, zesty lemon cupcake that’s moist and has a lovely, tender crumb. It’s bright and fruity from the fresh lemon zest swirled throughout and makes for a great tart contrast to the sweet & nutty frosting. And of course, the whole thing is dredged in toasted coconut because toasted coconut = life.

Now I don’t know about you, but I need a cupcake.

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!

5.0 from 1 reviews
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Lemon Coconut Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
These Lemon Coconut Cupcakes are moist, fluffy and so dang delicious! The creamy coconut frosting is TO DIE FOR!!
Ingredients
  • FOR THE CUPCAKES:
  • 1 box lemon cake mix
  • ½ cup water
  • ½ cup lemon juice
  • ½ cup oil
  • 3 eggs
  • One 3.4 ounce box INSTANT dry lemon pudding mix
  • Zest of one lemon
  • FOR THE FROSTING & TOPPING:
  • One 3.4 ounce box INSTANT dry coconut cream pudding mix
  • 1 cup cold milk
  • ⅓ cup powdered sugar
  • 1 tsp coconut extract
  • 4 ounces whipped cream cheese (about ½ of a tub)
  • 2 cups whipped topping or fresh whipped cream
  • About 2 cups toasted coconut for garnishing
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 16-18 paper liners. Set aside.
  2. Beat the cake mix, water, lemon juice, oil, eggs, lemon pudding mix and lemon zest together with an electric mixer until smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. While the cupcakes bake, make the frosting: Whisk together the coconut cream pudding mix, the milk, and the powdered sugar together until thickened, about 2 minutes. Beat in the coconut extract and whipped cream cheese until smooth. Fold in the whipped cream/topping. Refrigerate for at least 1 hour or until set.
  5. Pipe the frosting onto the cooled cupcakes and cover the frosting with the toasted coconut. Store in the fridge, covered.
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These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous!Lemony, zesty cupcakes topped with that heavenly coconut pudding frosting… this recipe is a must-make for springtime!

These Lemon Coconut Cupcakes are some of the BEST cupcakes I've EVER had! Buttery, zesty lemon cakes are topped with a to-die for creamy & light coconut whipped frosting and toasted coconut. Easy, perfect for spring, and so fabulous! Have a super sweet Tuesday!

xo, Hayley

Filed Under: Cake, Coconut, Cupcakes, Easter, Everything!, Holiday, Lemon

Salted Caramel Macaroons

November 11, 2016 9 Comments

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! Coconut fans will love these Salted Caramel Macaroons! Tender, gooey and bursting with toasted coconut and salted caramel flavors. So easy to make, too!

I am a huge coconut lover. If there’s coconut in it, chances are I will flip for it.

I also am a lover of coconut macaroons. They are, quite possibly, one of the easiest cookies to prepare. You don’t need to chill them, you don’t need to let them rest, you don’t need to massage them gently, put cucumbers over their eyes and whisper “it’s going to be okay” to them. You seriously just mix the ingredients all at once in one single bowl, portion them out, bake and… eat!

So why don’t I make macaroons more often? BECAUSE I AM LAME, THAT’S WHY. But seriously, I think it’s because I maybe subconsciously think that because they’re so easy, like maybe the recipe is a cop-out? I don’t want y’all to think I’m pulling a fast one on ya or anything.

But truthfully, I need to make more iterations of coconut macaroons because they will definitely be the star of your holiday cookie trays. So, ya know, you can finally be the one with the best-tasting cookies at Milly’s annual cookie party this year. (Watch your back, Milly).

And another thing – the idea of these macaroons came to me suddenly when I realized you can (and should!) use dulce de leche in place of the sweetened condensed milk in my macaroon recipe. WHY HAVEN’T I THOUGHT OF THIS BEFORE?! To be frank, it’s kinda genius.

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! If you can’t find dulce de leche, Borden/Eagle Brand now makes CARAMEL sweetened condensed milk, so use that! They also make a chocolate condensed milk, but for today’s recipe, salted caramel steals the show.

Enjoy!

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving!

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Salted Caramel Macaroons
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Salted Caramel Macaroons are a simple, stunning cookie that takes no time at all! No chilling, no mixer required, one bowl. Easy peasy! If you cannot find dulce de leche, you can find caramel-flavored sweetened condensed milk that can be used in its place.
Ingredients
  • 5 & ½ cups shredded coconut
  • ⅔ cup all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 (13 oz) can dulce de leche (or caramel-flavored sweetened condensed milk)
  • Sea salt
Instructions
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
  2. In a large bowl, combine the coconut, flour, vanilla and almond extracts and dulce de leche. Stir together with a rubber spatula until combined and moistened.
  3. Drop heaping Tablespoonfuls of the coconut mixture onto the baking sheets, about 1" apart. Using wet fingers, gently push any wonky edges into the cookie so it's perfectly round; this will prevent those wonky edges from browning too quickly or burning. Sprinkle the tops of the cookies with sea salt.
  4. Bake for approx. 12-15 minutes or until golden and lightly toasted. Allow to cool to room temperature before serving.
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Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! Pure, unadulterated caramel flavor is what you’ll get in these tender, buttery, gooey and chewy macaroons!

Salted Caramel Macaroons: tender, chewy, sweet & gooey coconut macaroon cookies flavored with toasted coconut and salted caramel. Super easy, fast, no mixer-required and perfect for gift-giving! Have a super sweet day!

xo, Hayley

Filed Under: Caramel, Christmas, Coconut, Cookies, Everything!, Holiday, Sweet and Salty

No Bake Samoa Cookies (Girl Scout Copycat)

June 24, 2016 6 Comments

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! These Copycat Girl Scout No-Bake Samoa Cookies are AWESOME. Everyone who’s tried one has loved them and asked for the recipe!

A couple of days ago, I teased y’all with this recipe on my social media accounts. (Are you following me?!) And everyone was begging for the recipe and waiting for the day I posted them.

Well folks, today is your lucky day!

I have nothing against the Girl Scouts. Absolutely nada. Even though my experience as a Girl Scout wasn’t as pleasant and dandy as everyone else’s, I don’t hold anything against them because hello? They sell cookies and wear patchwork vests. How can you hate someone in a patchwork vest that’s hocking Tagalongs? YOU CAN’T.

But what I love/hate about them is that the cookie season is so short. I admit – if they sold cookies year-round, we’d never want to buy them because they’d be everywhere all of the time. But at the same time, I have no willpower and will snarf an entire package in one sitting that was supposed to last for a longer period of time, and then I start craving them again.

Also, not their fault, but they put like 5 cookies in a package now. WHAT GIVES. I feel like I eat my single serving (read: entire box) that I spent $5 on and then have to shuffle my way back to the store, head hung low with shame, and shove another Lincoln in their direction for my next fix. That’s how they getcha! I’m onto you, Girl Scouts of America. I KNOW WHAT YOU’RE UP TO.

Since I regularly crave the perfectness of their Samoa Cookies (or as they’re now known, Caramel Delites), I decided I needed to create a Samoa cookie that I could eat year-round until my homegirls are staked outside of the grocery store selling me my biggest vice with their cute missing teeth and light-up shoes.

These Samoa Cookies taste IDENTICAL to the real deal. I promise you! You’ve got the shortbread cookie base that’s dipped in chocolate, then topped with a gooey caramel & toasted coconut mixture, then drizzled with chocolate. I mean, how can you say no?!

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! Best of all, these are NO BAKE which means you don’t need to spend hours preparing cookie dough, rolling them out, baking them, cooling them, frosting them and assembling them. You can literally cut out the middle man and go straight to eating. HALLELUJAH!

Now who wants some? I’ll share.

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!!

5.0 from 3 reviews
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No Bake Samoa Cookies (Girl Scout Copycat)
Author: 
Recipe type: Cookies
Prep time: 
Total time: 
Serves: 20-24
 
These No Bake Samoa Cookies are a classic Girl Scout favorite made EASY with a couple of prepared ingredients! No need to wait for cookie season anymore!
Ingredients
  • 1 pkg fudge stripe shortbread cookies (about 20-24 cookies)
  • 1 (11 oz) pkg caramel bits
  • 3 Tbsp heavy cream
  • 2 cups toasted coconut*
  • 2 squares chocolate CandiQuik
Instructions
  1. Line a baking sheet with foil and place the fudge stripe shortbread cookies stripe-up onto the baking sheet, spaced out about 1-2" apart from one another. Set aside briefly.
  2. In a medium microwaveable bowl, combine the caramel bits and the heavy cream. Microwave on HIGH for about 30 seconds. Stir, then microwave again for about 15-20 seconds. Stir until smooth & melted. Fold in the toasted coconut to combine.
  3. Working quickly, drop Tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface of the cookie. Repeat with remaining cookies until all the cookies are covered.
  4. In a small bowl, microwave the chocolate CandiQuik on HIGH power for about 30 seconds, stirring until melted & smooth. Drizzle the chocolate over the cookies (I like spooning the chocolate into a sandwich baggy, seal out the air, and snip off a corner for a makeshift piping bag). Let the chocolate and cookies set, about 15-20 minutes, before serving. Store airtight at room temperature.
  5. *TO TOAST COCONUT: Spread the coconut in a foil-lined baking pan in an even layer. Preheat oven to 300 degrees F. Place coconut in the preheated oven and bake for 5 minutes. Stir, then bake for another 5-7 minutes. Stir once more and bake for an additional 3-5 minutes or until toasted, keeping a watchful eye on the coconut the whole time.
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These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! Gooey, packed with buttery caramel, toasted coconut and sweet chocolate, these cookies are sure to please every Samoa Cookie lover!

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! Have a super sweet day!

xo, Hayley

Filed Under: Caramel, Chocolate, Coconut, Cookies, Everything!, No-Bake

Almond Joy Magic Bars

May 30, 2016 9 Comments

These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks! If you’re on the hunt for something unapologetically gooey, rich and packed with amazing texture and flavor, look no further – these Almond Joy Magic Bars check off that entire list!

I love Almond Joys. Like unnaturally love them.

They remind me of my childhood, rooting through my Halloween stash for those cerulean blue wrappers so I could savor each coconutty bite. It also helped that my siblings hated Almond Joys, so I could always trade my sub-par candy for their Almond Joys. Or just take them when they weren’t looking. (I’m sorry, guys).

In fact, thinking back on stealing my poor baby brother and sister’s candy was kind of a bitchy move… but what do you really expect from a bossy older sister? Scratch that – a bossy person.

I’ve always been bossy. I think it stems from my OCD, frankly, because I hate relinquishing control over most situations. I must control most situations in order to feel comfortable and not have a full-blown panic attack. This usually results in me being a blast to hang out with! (Joking).

I distinctly remember inviting a neighborhood friend over to play one afternoon. After hours of controlling how she dressed her Barbie and prohibiting her from messing up my expertly designed Barbie house, we decided to color. Well, I decided to color – she decided to be infuriating and scribble ALL over the page and not in the lines. I could actually feel my jugular vein throbbing with uncontrollable rage. So much so, that I excused myself and begged my grandma to please send her home because she was driving me crazy.

Let’s just say I wasn’t winning any ‘Friend of the Year’ awards.

These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks! ANYWAY. Back to Almond Joys. These bars are so chewy, gooey and packed with those classic candy bar flavors we all know and love. The bars have shredded coconut, slivered almonds, chocolate chips and chopped Almond Joy candy bars in them. Then they’re baked with sweetened condensed milk on top of all that jazz, making them so outrageously delicious. I finished them off with a drizzling of melted chocolate which is optional, but frankly makes them look pretty. Also, who has complained about too much chocolate? No one.

I’m going to make these for Father’s Day because I don’t know a dad out there who would turn down a chocolaty, gooey bar!

Enjoy!

These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks!

5.0 from 2 reviews
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Almond Joy Magic Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Almond Joy Magic Bars are fantastic! Gooey, chewy and packed with rich chocolate and nutty coconut flavors!
Ingredients
  • 1 pkg chocolate cake mix
  • ½ cup oil
  • 1 egg
  • 1 & ½ cups semi-sweet chocolate chips, divided
  • 2 cups shredded coconut
  • 1 cup slivered or sliced almonds
  • 1 (11 oz) pkg Almond Joy Minis, cut into chunks
  • 1 (14 oz) can sweetened condensed milk
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray.
  2. In a large bowl, combine the cake mix, oil and egg until soft. Press the dough into the prepared pan in an even layer and bake for 10 minutes. Remove from oven but keep oven on.
  3. Evenly sprinkle the shredded coconut over the base, followed by one (1) cup of the chocolate chips, the almonds, and the Almond Joy pieces. Drizzle the sweetened condensed milk evenly over the top. Return to the oven for about 18-20 minutes or until bubbly and set.
  4. Cool completely before cutting into bars. If desired, melt the remaining chocolate chips on HIGH heat for about 20 seconds. Stir, then heat for another 10-15 seconds or until melted. Drizzle on top of the bars.
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These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks! Chewy, gooey, chocolaty goodness! You won’t be able to stop at just one bar!

These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks! Have a super sweet day!

xo, Hayley

 

Filed Under: Bars, Candy, Chocolate, Coconut, Everything!

Coconut Cream Pie Cookie Cups

May 23, 2016 8 Comments

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining!So I just rejoined the dating scene.

I figured, I’m 25, I have no friends, and it’d be nice to talk to someone other than three uncommunicative canines every day. Also, I’m sure they’re probably tired of my singing off-key, awkward dancing and my fantasy scenarios that I have my own cooking show in which I channel my inner Pioneer Woman and talk to an imaginary camera as I’m baking.

Wait – did I just admit that out loud?

Anyway, when I first joined a free dating site back in 2014, I wasn’t even on there for 10 minutes when I started being bombarded with emails from prospective Romeos. But the guys were ultimately creepy, weird, not at all like they said they were on their profiles, dads, former convicts (not even kidding) and/or oddly unavailable for being on a dating site, so I finally tossed in my white flag and quit that. I was coming to terms with the crazy dog lady character I would soon become. I even adopted another dog! I was born ready for that role.

But some time has passed and I still haven’t run into my soul mate serendipitously, so I figured I’d try again but this time, with a paid site. I figured guys would probably be more serious when they had to fork over some money, and they’d be more likely to write meaningful messages other than “hey wut up?”

I’ve been on the paid site for a week and I haven’t received nary a message. NONE. I checked to make sure I didn’t say anything incriminating in my bio, and I double checked to make sure my pictures were flattering and not the scary face-swaps I do with babies printed on diaper boxes. Don’t judge me.

I’ve messaged at least one new guy a day and haven’t even seen courtesy responses from that… and I promise I didn’t even mention anything obscene or morbid, either. I’m saving all my good material for the first date.

So yeah, it’s not looking good so far and honestly, I’m not too worried about it. When Mr. Right decides to rear his little head, things will blossom magically like I’m in a Drew Barrymore movie. Assuming Mr. Right is not dead. And likes hearing random facts, like how hippo milk is pink. And doesn’t mind a girl with a gaggle of dogs. Yes, I know ‘gaggle’ isn’t the appropriate term; it’s ‘pack.’ FYI. I’ll stop.

Anywho, let’s talk about something successful, shall we? How about these Coconut Cream Pie Cookie Cups? They are fantastic and SO easy. I know that I claim most things on my site are easy, and they are! – but these are truly WAY simple.

In fact, no one has to know that the cookie cups are refrigerated sugar cookie dough. Or that there’s instant pudding in the filling. Your secret is safe with me!

Basically, these are poppable, bite-sized sugar cookie cups that are baked until golden, cooled, and then stuffed with a light and fluffy coconut cream pie filling. I finished them off with a handsome little dollop of fresh whipped cream and a sprinkling of toasted coconut to really drive that coconut flavor home.

Beware, as these are addicting! Don’t say I didn’t warn you 🙂

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining!

5.0 from 1 reviews
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Coconut Cream Pie Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Coconut Cream Pie Cookie Cups are so simple to whip up, are such an easy, impressive dessert and taste just like coconut cream pie but without the hassle!
Ingredients
  • 1 (24 count) pkg refrigerated sugar cookie dough, at room temperature
  • 1 (3.4 oz) box instant coconut cream pudding mix
  • 1 & ½ cups heavy whipping cream, divided
  • 4 Tbsp sugar
  • About ½ cup toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin tin with cooking spray. Place one portioned ball of dough into each muffin cavity and, using your fingers, gently press it down into the cavity.
  2. Bake for approx. 12-15 minutes or until the edges are light golden brown and the centers look set. Remove from the oven and immediately make an indent in the center of the cookie cup using a wooden spoon handle, careful not to puncture all the way through the cup's bottom. Cool in the pan for about 10-15 minutes before gently popping out with a butter knife. Cool completely on a wire rack.
  3. In the bowl of a stand mixer with the whisk attachment, whip 1 cup of the heavy whipping cream on HIGH speed until soft peaks form. Sprinkle in the instant dry coconut pudding mix and continue whipping on HIGH speed until stiff peaks form. Spoon the filling into a piping bag, seal out the air, and snip off the tip.
  4. Pipe heaping Tablespoonfuls of the filling into the cookie cups, filling to the top. You may have some extra filling left over, but I suggest eating it with a spoon! Set aside.
  5. Wipe out the mixer bowl and whip the remaining ½ cup whipping cream and the sugar together on HIGH speed until stiff peaks form. Transfer whipped cream into a piping bag and pipe a little dollop of whipped cream onto each pie. Sprinkle with toasted coconut. Store leftover cookie cups in the fridge, covered, up to 2 days.
  6. TO EASILY TOAST COCONUT, place coconut in a single layer on a foil-lined baking sheet or pan. Bake in a 300 degree F oven for about 5 minutes. Stir, then heat for another 5 minutes. Stir once more, and heat for another 3-5 minutes or until toasted and fragrant.
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These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining!Light, bite-sized cups of heaven! You’ll love this easy recipe!

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining! Have a super sweet day!

xo, Hayley

 

 

Filed Under: Coconut, Cookies, Everything!

Ultra Fudgy German Chocolate Brownies

May 9, 2016 5 Comments

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! If you look up ‘fudgy’ in the dictionary, these brownies would come up for sure.

I only had tried German Chocolate Cake in college. I suppose my family is incredibly boring in our cake choices and we only ever had chocolate or Funfetti to choose from. When I grew up, it was like a whole new playing field with cake flavors. I know this sounds like I lived in a bunker, knowing only the sprinkles in the Funfetti mix, but I promise I was a member of society, albeit an awkward teenager at that time.

When I had it, I served it for my Food & Culture college class when I was presenting on Germany. I mistakenly thought German Chocolate Cake had to come from Germany. Um, HELLO. But little did I realize that it isn’t German at all. I’m more German than German Chocolate Cake, and I’m barely German. It’s actually very un-German.

Instead, I should have served Black Forest Cake which is German. Although I did give the class braunschwieger. If you don’t know what that is, consider yourself lucky… unless you like hot dogs, because it honestly tastes like hot dogs. My grandma used to give it to me all the time on saltine crackers and I gobbled it up. If I’d known it was liver, I would have balked… but call it ‘hot dogs’ and any kid would flip.

Unless you’re one of those kids who eats like, beet puree. Then I simply don’t trust you.

But the fact that German Chocolate Cake is an imposter didn’t halt my love for it. There’s something so intoxicating & delicious about that gooey coconut pecan frosting paired with the chocolaty cake. That’s precisely what gave me the inspiration for these Ultra Fudgy German Chocolate Brownies. They’re the fudgiest little suckers you’ll ever eat short of eating actual fudge, and they are topped with a glorious coconut pecan frosting that could honestly just be eaten with a spoon.

The brownies start with my Best-Ever Fudge Brownies recipe which produces really thick, ultra chewy brownies packed with chocolate flavor. In fact, there is a full pound of chocolate in the brownie recipe. I meeeeeann..

Then you top them with that coconut pecan goodness. It starts with some sugar, butter, evaporated milk and egg yolks which are boiled and stirred for exactly 12 minutes. Don’t ask me why; it’s just the nature of the beast and no one questions beasts. Like why Two and a Half Men is still on the air and why tourist men wear socks with sandals, some things we’ll never know… including why it takes precisely 12 minutes to complete. How’s that for your scientific answer?

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Once the frosting is done, stir in some pecans and coconut – necessary add-ins for the traditional frosting. Then spread the whole mishegas on top of the brownies, cover it up with plastic wrap, and refrigerate it for a couple hours to set. Once it’s all settled, cut it into bars and eat that goodness up as if your life depends on it!

By the way, I got an A for my Germany presentation, but I’m giving myself an A+ for these brownies.

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie!

5.0 from 1 reviews
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Ultra Fudgy German Chocolate Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
 
These ultra fudgy, super chocolaty German Chocolate Brownies combine classic cake flavors with an easy brownie recipe!
Ingredients
  • FOR BROWNIES:
  • 1 & ¼ cups butter, cubed
  • 12 oz semi-sweet chocolate bars, roughly chopped
  • 4 oz bittersweet chocolate, roughly chopped
  • 3 cups sugar
  • 5 eggs
  • 1 Tbsp vanilla
  • 2 & ¼ cups all-purpose flour
  • 1 tsp instant espresso powder
  • Pinch salt
  • FOR COCONUT PECAN FROSTING:
  • 2 cups evaporated milk
  • 2 cups sugar
  • 5 egg yolks
  • 2 sticks (1 cup) butter, cubed
  • 1 Tbsp vanilla extract
  • 1 cup chopped pecans
  • 2 cups shredded coconut
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the edges of the foil over the sides of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large microwaveable bowl, melt together the cubed butter, semi-sweet chocolate & bittersweet chocolate on HIGH for 45 seconds. Stir, then heat for another 25-30 seconds or until melted and glossy. Set aside.
  3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla until pale yellow and fluffy, about 1 minute. Pour in the chocolate mixture and mix to combine. Add in the flour, espresso and salt and beat until a soft batter has formed. Pour the batter into the prepared pan and spread in an even layer; batter will be thick.
  4. Bake for approx. 37-45 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. While brownies cool, make your frosting. In a large saucepot, bring together the evaporated milk, sugar, egg yolks, cubed butter, and vanilla over medium heat until melted. Bring the mixture to a bubble/boil and, stirring constantly, boil for 12 minutes exactly or until thickened. Remove from heat after 12 minutes and stir in the coconut and chopped pecans. Cool for about 15 minutes.
  6. Spread the frosting evenly over the brownie layer. Cover with plastic wrap and refrigerate for about 2 hours or until set. The pan will weigh approximately 4584 pounds; this is normal. Cut into squares and serve.
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These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Fudgy, chocolaty and dense with that lusciously gooey coconut pecan frosting on top… there’s nothing these brownies can’t do!

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Have a super sweet day!

xo, Hayley

 

 

 

 

Filed Under: Bars, Brownies, Chocolate, Coconut, Everything!

Coconut Cream Pudding Cookies

March 28, 2016 5 Comments

These Coconut Cream Pudding Cookies are so supremely soft & chewy and loaded with buttery, nutty coconut flavor and white chocolate! You'll never guess their secret, EASY ingredient! I hope you all had a wonderful Easter!

Ours was super low-key, and by super low-key, I mean as low-key as humanly possible. Like, we literally all sat on our butts and watched TV all day. Then I made chicken parmesan for dinner since no one likes ham. The Parkers are winning at this Easter business.

And you know what’s even worse than being an Easter loser? An Easter loser who didn’t even make dessert for after Easter dinner.

I KNOW.

How am I a dessert blogger? I should be fired immediately.

I made stuff for the blog, so technically we had dessert, but I am kind of like the dessert police and didn’t let anyone touch it since I hadn’t photographed it yet.

I KNOW.

So we ate like dessertless barbarians. I’m clearly winning at life.

Anyway, can we talk about these Coconut Cream Pudding Cookies? They are incredible! Super coconutty, soft and supremely chewy, and loaded with white chocolate. AHMAZING.

You won’t believe how easy they are to make, too!

Start with a box of sugar cookie mix – I like Krusteaz’s Butter Vanilla Sugar the best. It has such delicious flavor on its own, but it adds a wonderful depth to these cookies. Next, mix together the ingredients on the back of the box. AKA, your usual suspects of butter and an egg. With your old faithful mix-ins, add in a box of instant coconut pudding mix. Yep, the dry mix. Once it’s all incorporated – and you may add in a little milk or oil to help things along – toss in some white chocolate chips.

This is one all-star cookie, people. Definitely not a loser.

Enjoy!!

These Coconut Cream Pudding Cookies are so supremely soft & chewy and loaded with buttery, nutty coconut flavor and white chocolate! You'll never guess their secret, EASY ingredient!

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Coconut Cream Pudding Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
 
These Coconut Cream Pudding Cookies are incredible! So supremely soft & chewy and filled with amazing coconut flavor and white chocolate.
Ingredients
  • 1 box vanilla sugar cookie mix (I like Krusteaz)
  • 1 egg
  • ½ cup (1 stick) butter, softened
  • 2-3 Tbsp milk or oil
  • 1 (3.4 oz) box instant coconut cream pudding mix (just the dry mix)
  • 1 tsp coconut extract, optional but adds great flavor
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray. Set aside.
  2. In a large bowl, stir together the sugar cookie mix, egg, softened butter, milk, instant pudding mix and the coconut extract until a soft dough forms. You may have to knead it together with your hands. You can add a little more milk or oil, one Tbsp at a time, until dough is soft and workable. Stir in the chocolate chips.
  3. Drop rounded Tablespoonfuls of dough onto the baking sheets about 2" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies will be golden brown and just barely set. Do not over-bake. Cool completely before serving.
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These Coconut Cream Pudding Cookies are so supremely soft & chewy and loaded with buttery, nutty coconut flavor and white chocolate! You'll never guess their secret, EASY ingredient! Pretty pretty promise me you’ll make them?!

These Coconut Cream Pudding Cookies are so supremely soft & chewy and loaded with buttery, nutty coconut flavor and white chocolate! You'll never guess their secret, EASY ingredient! Have a super sweet day!

xo, Hayley

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Filed Under: Coconut, Cookies, Everything!
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