Sunday marks the start of Cookie Exchange Week on In the Kitchen with David
and I hope you're as excited as I am…cookie baking has always been such an important part of my family's traditions.
Whether you're just making cookies for Santa, or you really do have cookie exchanges planned with friends, family, or co-workers, we've got two terrific (and unique!) recipes
lined up for you this week. On Sunday we're making my amazing Dark Chocolate Coconut Macaroons
. Wednesday, we've got Chocolate Hug Cookies!
Dark Chocolate Coconut Macaroons
5 cups sweetened flaked coconut
2/3 cup all-purpose flour
1/2 tsp salt
1 (14-oz) can sweetened condensed milk
2 tsp vanilla extract
1 tsp pure almond extract
1-1/2 cups dark chocolate morsels, melted (for dipping)
Preheat the oven to 325°F. Line a baking sheet with parchment paper; set aside.
Fit a stand mixer with a paddle attachment. Combine the flour, coconut, and salt in a mixing bowl until the coconut is evenly coated with flour. Slowly pour in the sweetened condensed milk, vanilla, and almond extract. Mix on low speed until the coconut is completely coated with the condensed milk.
Use a tablespoon to drop the dough onto the prepared cookie sheets. (Each cookie should be about the size of a golf ball.) Place a sliced almond on top of each macaroon. Bake for 25–30 minutes, or until the coconut is toasted and golden brown on the outside.
Allow the cookies to cool for 45 minutes, then dip the bottom of each macaroon in the melted dark chocolate. Place the cookies back onto the lined cookie sheet and let them cool completely, or until the chocolate has set and hardened.
Earlier this month, I asked you to send me some baking questions and here are two. I asked Cheryl Day of Savannah's Back in the Day Bakery to help me with the first one. Thanks, Cheryl!
I'm in a constant search for the perfect cookie sheet. When should I use a shiny baking sheet? When should I use a dark baking sheet? Do sides matter?
Darker pans generally absorb heat quicker and transfer the heat quicker to your baked goods. They're best for darker cookies (molasses, ginger snaps, macaroons). On the other hand, a light-colored pan will give you a lighter brown baked goods, best for chocolate chips, oatmeal, or shortbreads. A heavier pan will take longer to heat up, but will continue to bake after you remove it from the oven.
Here's another question..this one from Deborah who asked for advice on cooling cookies in a tight kitchen.
Deborah, my best advice is to clear everything off your countertops you can…the coffee maker, the blender, knife block, everything non-essential to baking. If that doesn't do it, consider a folding island kitchen cart. This one has space for three cookie sheets (or more, depending on their size). And, can fold it down after you're finished.
So not only do we have the America's Test Kitchencookbook this Sunday, but those kind folks also wanted to share a holiday cookie recipe: Chewy Chocolate Cookies.
Tell me about cookie-baking traditions for today's blog question. What kind of cookies do you make? Who helps? Who eats the dough!? I can't wait to make my macaroons again this Sunday…they're just out of this world! I hope you agree! See you Sunday at Noon ET.
Keep it flavorful!
Oh my goodess - have to share my sisters cookies for the Holiday (now a definte tradition for family and friends) Joey makes Oreo Balls and Burbon balls that are so addictive and festive too. They disappear before she can create a pretty display!
I have already started the Christmas Cookies. I make cinnamon almond, carmel filled chocolate, peanut butter, spritz, snickerdoodles, salted carmel bites, egg nog cupcakes and egg nog muffins, oatmeal and spice. I make them all and eat the dough, strictly for QA purpose, someone has to do it, HA HA HA
Last edited on 12/7/2012
Gourmet magazine's December 2006 cranberry pistachio cookies, sugar cookies, Fannie Farmer cookbook jam bars, thumbprints.
Looking forward to your show this Sunday and I love your cookbook--it rocks!
I LOVE to make Christmas cookies, just as my dear mother did when we were young. I make butterballs, chocolate walnut candy cookies, sugar cookies, tom thumbs and pecan tassies. I give them to family, friends and take them to work! Happy Holiday eating! Keep up the good work!
Hi there, Mr.V! Ed & I will be making cookies next weekend when he's off. We do sugar free of course! We make Oatmeal Raisin/Butter/Fennel & Pistachio cookies & I make a quick bread version of Fruit & Nut marinated in booze! I also make a sugar free Kahluha & a sugar free Bailey's. Since I don't drink much now, I have to behave. I'll be checking out your recipes (& we'll alter them our way!) Ed & I look forward to making cookies each year & this is our new tradition. MERRY MERRY!!!
Well being that I'm not a baker...never have been, really, I guess I have to confess that I either cut the dough off of a roll or get brownie mix and make silly cookies out of that. I know...I know, shame on me. But you'd just giggle your head off if you'd ever see what kinds of Christmas shapes I come up with when I use the brownie mix. I make Charlie Brown tree cookies.
When I can make a gingerbread house, I'll know I have arrived. For now, I'd settle for a gingerbread man...not there yet either. But I'm learning as long as I can watch your shows. If I follow some of the recipes you have (which are really nice and easy), I'll make that gingerbread house yet!
Merry Christmas to all and to all a good cookie or two!
Hi David, I make what my family loves, Pecan Horns (they are made like crescent cookies), I also make sugar cookies, also make chocolate chip cookies and oatmeal cookies. Lois May.
well david since my son, he is an 12 year old autistic little boy, went to the doctor today they told my wife he is on the border line of being a diabetic so because of this i have decided to change from sugar cookies to sugar free. do you have any receipes for this. he will be 13 on December 21. so i want to start t he new year coming off on the right foot and i have been watching you for years so i know you have some great ideas. thank. i will be watching you this sunday.
With my mom gone, I'm now the family's italian cookie baker. I make it all...from the rainbow pastries to the pignoli cookies/tarts, sesame cookies, italian butter cookies, cannolis, etc. I've been picking up recipies from co-workers over the years and I'm now known for my linzer tarts. People come up to me before Thanksgiving making sure they are still on my list! I can't tell you how much butter, chocolate and flour I go through...lol.
Peanut Butter and oatmeal raisin!
Hi, David. Today I made never fail fudge and fried rosettes. I still need to make cocoa balls, magic cookie bars, pink colored shrimp crescents with almonds, green colored crescents with pecans, and thumbprint cookies with raspberry preserve filling. I end up giving most away to friends and family.
I love to make Christmas goodies. My 13 year old granddaughter comes and we make lots of treats enough so that she can take half home so her mom who works doesn't have to worry about making so much. My 5 year old granddaughter asked if she could help this year, so we are going to make Christmas trees out of waffle ice cream cones, frost them and decorate. This event makes my holidays pretty sound the 3 year old will join in.
Peanut butter chocolate chip cookies and Kahlua bonbons!
Well David...I make an Amish Sandtart Recipe, but we frost them...they are a wonderful cut-out sugar cookie. I make the usual Chocolate Chip, Peanut Butter, and I do an Oatmeal with Crushed Pineapple that my father had as a child...his mother made them. Sometimes I do Snickerdoodles...hmmmm...I could go on and on...we also make about 20 to 40 pounds of Homemade Fudge in different flavors for Family Gifting.
I love making Christmas cookies. I make chocolate chip, soft sugar, snicker doodle, raspberry thumbprint, sand tart, gingerbread and I always try something new. I like to make all of my dough and make small batches of a variety, keeping the remaining dough in the fridge. That keeps the cookies fresh. It is also not Christmas without the green cornflake wreaths.
Were were the same; not much money in the budget; several plates of homemade cookies; mostly from the Scandinavian recipes, home made fruit cake! Mom's was delicious..by the by...It's hard to pick just one..raisen filled white cookies; Kringlas; made with sour cream, yum! But the tradition goes on with my daughter and sending to friends who have moved away; that's their request for the holidays; not everyone has time to bake anymore! Looking forward to the noon show!
Hi David, I make butterballs or some call them snow mounds. I also make a Christmas Cherry Cake, it is more like a pound cake. It is so yummy.... I hope you have a wonderful holiday season. Also, you are so much fun to watch, I look forward to Wedneday night and Sunday afternoon. Keep smiling and the world smiles with you.... Much Love and Respect, Lori McVety West Haven, CT
Hi David! My Family expects orange cookies with chocolate chips and orange frosting at Christmas time
Anything my family likes and then some. My daughter and I usually try new recipies out each year as well and the old favorites such as chocolate chip and peanut butter. We have already started and have made 10 different kinds already and are only half done. Most of them are given as gifts to people and by the time we are done there are not that many actually left for us. Last year we made over 1200 cookies when we counted them all up...
Mom and I have been baking together for Christmas for 22 years. We give them as gifts to friends, family, and the staff at church. This year we made Gumdrop, Fruitcake, Walnut Date Bars, Pecan and Reese Tassies, Chocolate Dipped Oreos and Peanut Butter Ritz, Coconut BonBons, Mocha Butter Balls, Shattered Chocolate Balls, Lemon Poppyseed Pillows, Graham Cracker Honey Washboards, Walnut Maple Syrup, and Cinnamon Chocolate Moons.
Baking cookies for the family with my cousin Nicki. This year we are making lady locks ,caramel cups, thumbprints,pecan and pb cup tassies,chocolate chip and red velvet cake balls. We will be very busy. Enjoy you day.
I bake these Italian style holiday cookies. I don't really know the name, but basically they are a sugar cookie dough base, then add craisins and pistachios (thus the red and green of the season) Candied fruit is good in them also. Roll the dough into a loaf, put in the freezer (yes, the freezer) just to harden enough to slice and bake.. Voila! Delicioso. Mangia!
Our family Christmas cookie recipe is a red raspberry jelly-center cookie. It is rich & decadent, with real butter & brown sugar, & surrounded with small chopped pecans. I can eat them til I'm sick! Have to stock up on seedless red raspberry jelly whenever I can find it; it's not too common. Love your show!
Our family's favorite cookie is just plain old oatmeal. We have to make these cookies two different ways because I like them chewy and my kids like them a little more crunchy, but, Oatmeal it is! I am definitely going to try your macroons though. They look Yum! Happy Cooking!
Last edited on 12/9/2012