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Every year in our department, Maureen organizes a cookie exchange. We have a lot of fun tasting and trading recipes just in time for holiday baking.

A cookie exchange calls for a recipe with razzmatazz and that’s why I chose David’s Dark Chocolate Coconut Macaroons. I never made macaroons before, but the recipe was easy! And the batter with almond extract added smelled divine.

You can use a mixer, or do the job by hand.

Parchment paper is a must.

They browned perfectly.

The dark-chocolate puts them over the top.

After our swap, one coworker gave me a compliment I’d never, ever gotten—she said they tasted like they came from a bakery!

But best of all, look who gave them the thumbs-up!

I included David’s recipe and a couple new favorites below.

Your Foodie Friend,
Tara

Dark Chocolate Coconut Macaroons

Ingredients:

• 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


• Sliced almonds


• 1-1/2 cups dark chocolate morsels, melted (for dipping)

Directions:

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2. Combine the flour, coconut, and salt in a mixing bowl until the coconut is evenly coated with flour. Pour in the sweetened condensed milk, vanilla, and almond extract. Mix until the coconut is completely coated with the condensed milk.

3. 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.

4. 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.

Maureen’s Caramel-Filled Brown Butter Oatmeal Cookies

Ingredients:

• 1/2 cup butter


• 1/2 cup sugar


• 1/2 cup packed dark brown sugar


• 1 large egg


• 1 tsp vanilla extract


• 1 1/4 cup all-purpose flour


• 3/4 cups old fashioned oats


• 1/4 teaspoon salt


• 1/2 teaspoon baking powder


• 12 caramels

Directions:

1. Preheat oven to 350.

2. In a small sauce pan, melt butter on medium/low heat until it has become a golden brown color and smells kind of nutty or toffee-like. Remove from heat.

3. In a medium bowl, mix both sugars, egg, and vanilla together. After that is combined, mix in your browned butter.

4. Mix in your, oats, flour, salt, and baking powder. Once your dough is blended, refrigerate for 20 minutes.

5. Once the dough has chilled a bit, remove from refrigerator and roll into 12 equal-sized balls. Place each cookie dough ball on a parchment paper lined cookie sheet about 2 inches apart.

6. Push a caramel into the center of each cookie dough ball. You can form the sides of the cookies a bit if you want to cover the caramel more.

7. Bake for 12-14 minutes or until the cookies are golden.

8. Allow to cool for about 15 minutes then enjoy. Store in an air-tight container and heat up in the microwave for about 10 seconds to enjoy them again! Yields one dozen.

Lesley’s Rugalach

Ingredients:

• Store-bought pie dough


• Apricot jam


• Chopped pecans


• Beaten egg

Directions:

1. Cut store-bought pie dough into 16 wedges like a pizza.

2. Starting from the tip, spread apricot jam over the top two-thirds of each wedge.

3. Sprinkle with chopped pecans.

4. Roll from the fat end inward to form a crescent shape.

5. Brush with beaten egg.

6. Chill for 30 minutes.

7. Bake 30 to 35 minutes at 325F.