Savor the flavors of autumn with this delicious recipe. You can even use a slow cooker to make it easy! Bonus: As the cider mulls, your house will...
Get your kids to help you with holiday baking with these crisp-on-the-outside and soft-on-the-inside coconut treats! We found the simple, small-batch recipe in Deanna Cook’s delightful new cookbook Baking Class: 50 Fun Recipes Kids Will Love to Bake. Simply gorgeous, instructional and super fun for kids, Cook’s colorful spiral-bound guide includes punch-out gift tags, stickers and stencils, too. Written for ages 6 to 12, it’s packed with inspiration for all ages — and makes a great gift set when bundled with Cook’s 2015 hit, Cooking Class.
¼ cup flour
2 cups sweetened shredded coconut
⅔ cup sweetened condensed milk
1 teaspoon vanilla extract
¼ cup chocolate chips (optional)
Makes about 14
Preheat the oven to 325.
Stir the flour and coconut together in a large mixing bowl.
Add the sweetened condensed milk and vanilla and mix well.
Line a cookie sheet with parchment paper (or grease it).
Drop the dough by tablespoons onto the cookie sheet, making sure the cookies are at least 2 inches apart.
Bake for 15 minutes or until lightly browned.
Remove the cookies immediately from the cookie sheet with a spatula.
Place on a cooling rack and cool for 10 minutes.
Put chocolate chips in a bowl, and microwave on high for 30 seconds. Stir the chips and continue microwaving in 10-second bursts until the chips are completely melted. (To give these a holiday twist, stir in a few drops of peppermint extract.)
Drizzle chocolate over the cookies with a spoon.
Megan Devine is an elementary school teacher who lives with her husband and four school-age children in Northeastern Minnesota. She blogs at kidsandeggs.com.
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