Friday, November 27, 2009

Virtual Cookie Swap

        Kathy from Bermuda Onion and Julie from Booking Mama have been running a series of the Twelve Days of Christmas Cookies.  Today they are asking that we join in and post our own recipe for a Virutal Cook Swap and link to the Virtual Swap here.

The idea behind the Cookie Swap came from the new book out called    by Ann Pearlman.

Since today is the day to share cookie recipes -- a traditional one for Kathy's blog and/or a chocolate/candy recipe for Julie's blog, here are my entries in the Swap.
Chocolate Coconut Macaroons
2 2/3 c flake coconut, firmly packed
2/3 c sugar
1/4 c unbleached flour
4 egg whites, unbeaten
1 c sliced almonds
1 tsp vanilla extract
1 tsp almond extract
8 oz semi sweet chocolate chips (mini or regular - I use the mini size)

Preheat oven to 325.  Combine coconut, sugar & flour.  Stir in egg whites, almonds, 4 oz of the chocolate chips, vanilla & almond extract.  Form balls from rounded tablespoonfuls & place 2" apart on lightly greased cookie sheets (I use parchment paper).  Bake 20-25 min. until golden.  Remove from pans while hot & allow to cool. 

Melt remaining 4 oz chocolate chips in double boiler, stirring until 2/3 melted; remove from heat & continue stirring until completely melted.  Drizzle the chocolate over the cookies and allow chocolate to set.

Pecan Caramel Surprises
1 c pecans (3 1/2 ounces)
1/3 c plus 1 tbl granulated sugar
1 stick (4 oz) unsalted butter, sliced
1 tsp pure vanilla extract
1 c flour
24 soft caramel candies
3/4 cup confectioners sugar

Using a food processor, grind the pecans and 1 tablespoon granulated sugar for 20 seconds; transfer to a medium bowl. 
In the food processor, pulse the butter, remaining 1/3 c granulated sugar and the vanilla until combined, scrapingthe bowl once or twice.  Add the flour and pulse to combine.  Stir into the pecan mixture.

Position racks in the upper and lower thirds of the oven and preheat to 325.  Line 2 cookie sheets with parchment paper.  Roll 1 tablespoon dough into a ball, press a caramel into the center, then roll to enclose the caramel.  Repeat with the remaining dough and caramels;  place 2 inches apart on the prepared cookie sheets.  Bake until lightly colored, about 15 minutes.  Let cool for 15 minutes;  coat with confectioners sugar while warm.  Coat again just before serving.




4 comments:

bermudaonion said...

Those sound delicious! Thanks for sharing your recipes!

Julie P. said...

OMG! Chocolate coconut macaroons. I love coconut and chocolate! Thanks for sharing!

Sheila (Bookjourney) said...

Great recipe. Thanks for sharing this!

Janet said...

YUM! They sound delicious. I'll have to try them. Thanks for sharing your recipes.