What Kind of Cookies Do You Make for the Holidays?

by on ‎12-06-2012 06:16 PM

Hello, foodies…


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


Dark Chocolate Coconut Macaroons


This recipe is prepared with the KitchenAid 4.5-Quart 300 Watt 10-Speed Tilt-Head Stand Mixer (K37868).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.




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)




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.

More Q&As to come Wednesday! In the meantime, while sweets are on our minds, here are two more recipes you just might want to bake up this month, courtesy of Sunday's "Cookbook Corner" selection…The Complete Cook's Country Cookbook from America's Test Kitchen (F09884).


Ultimate Cinnamon Buns


Texas Sheet Cake


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!


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