Category Archives: Cookies

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

INGREDIENTS

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)

DIRECTIONS

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.

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*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.

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* 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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Beyond My Yummy!

Oh weary pilgrim I am I am…but not too weary from travel, photographing, blogging, tweeting and breathing to make these again. I know, I know, they are my favorite but I did not get a chance to share the photos from the shoot because of time constraints so here we are — munchies, yummy and delish for the tummy.

BeyondtheYum

Grab the recipe and go make them!  I promise those bulging folders of recipes, photos and more yums are forthcoming.

Chef Jacy’s Favorite: Almond Coconut Macaroons

INGREDIENTS

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)

DIRECTIONS

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

Chocolate Chip Coconut Macaroons

Love soft and chewy lip-smacking, best-I-ever-ate coconut macaroons that are super easy to make?  You will love this recipe and one of my favorites and the basis of which I create most of my coconut macaroons.  Try them for a truly “beyond the yum” recipe.

Chocolate Chip Coconut Macaroons

Ingredients:

1/3 cup sifted all-purpose flour
1/4 teaspoon double-acting baking powder
1/8 teaspoon salt
1 tablespoon butter
3/4 cup granulated sugar
2 eggs (graded large)
1 teaspoon vanilla extract
10 1/2 ounces (4 loosely packed cups) shredded coconut
6 ounces (1 cup) dark or semi sweet chocolate chips
Instructions:

  • Adjust two racks to divide the oven into thirds and preheat oven to 325 degrees.  Line two 12×15 cookie sheets with aluminum foil.
  • Sift together the flour, baking powder, and salt and set aside.
  • Melt butter in microwave, set aside to cool but not harden (it must remain liquid)
  • In the small bowl of an electric mixer add the sugar to the eggs and beat at hight speed for 5 minutes until the mixture is almost white.
  • On lowest speed add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until incorporated.
  • Remove from the mixer, fold in the liquid butter and then the vanilla.  Then fold in the coconut and finally chocolate morsels.
  • Drop mixture by teaspoonful 1 -1/2 inches apart on aluminum foil covered cookie sheets.
  • Bake two sheets at time, reversing the sheets top to bottom and front to back during baking time for even browning.
  • Bake about 18 minutes until slightly golden brown; some parts will remain white.
  • With wide spatula transfer cookies to wire rack to cool.

Glaze:

  • Melt chocolate chips in microwave in 15 second intervals until melted, stir to blend.  Set aside to cool for room temp.
  • With spatula, glaze bottom of macaroons and place on clean cookie sheets lined with aluminum foil.
  • Place cookie sheets in refrigerator until chocolate is dry and set.
  • Store cookies in air-tight container and place in refrigerator.
  • Serve cold, room temperature or warm in microwave for 5 seconds.
  • Enjoy!!

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Notes:  This recipe is based on Maida Heatter’s original recipe.  You can substitute chips with white chocolate, caramel or butterscotch chips.  I also use the base macaroon recipe with candy bar bits or chunks, dried fruits or glazed nuts.

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