Cookie Monster B&B Cookies

Chef Jacy's Cookies

Happy National Cookie Day!

Cookie, Cookies & More Cookies – Why the name “Cookie Monster B&B Cookies” you ask? When the Beyond the Yum team is on photography travel we love to stay in B&Bs and because we are cookie lovers too we pack lots of cookies from Chef Jacy’s “Cookie Monster BB” kitchen for those long days of shooting. We wanted to share these yummy, crispy, creamy, melt-in-your-mouth (as well as “easy” cookies to bake) favorites with you. Try one or more of them, you will not be disappointed!

Chef Jacy’s Favorite:   Almond Coconut Macaroons


1-7 oz box Odense Almond Paste, grated
2/3 cup granulated sugar
1/2 cup Baker’s Angel Flake Coconut
1/4 cup egg whites* (slightly beaten for easier measuring)


1. Preheat oven to 350°F with rack in center. Line baking sheet with parchment paper.
2. Add grated Almond Paste and sugar to mixing bowl.  Beat until the texture of crumbs.
3. With mixer on low, slowly add egg whites and beat until mixed. Beat on high for 3 minutes, until a creamy paste is formed, scraping down bowl 2-3 times.
4. Stir in 1/2 cup Baker’s Angel Flake Coconut and mix until combined.
5. Drop teaspoon size dollops of batter onto paper, leaving 2 inches of space between cookies.
6. Bake 15 minutes or until lightly golden. Cool cookies completely before removing from baking sheet. Store in an airtight container between layers of wax paper for 3-5 days.

*Tip: Do not use more than the 1/4 cup of egg whites.
Recipe adapted from base of Odense Almond Macaroon recipe

* * *

Jay’s Favorite: Dark & White Chocolate Chip Cookies*

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
12 ounces Dark Chocolate Chips
6 ounces White Chocolate Chips
1/2 cup coarsely chopped nuts

1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda, salt and cinnamon (dough will be stiff). Stir in nuts and chocolate & white chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto parchment lined (or ungreased) cookie sheet.
4.  Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

* Recipe based in part from Betty Crocker’s Baking Classics recipe.

Looking for our Chocolate Fudgies too?  Here it is – so beyond the yum!


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