Crunchy Coconut Cookies

Kid Tested and Approved!

I remembered, super last minute, that I needed to bring a dessert to a party.  I popped a quick look in the pantry and came up with these cookies.  So easy (as they start with a bag of cookie mix) and so so so tasty!

What you need:

1 bag of Betty Crocker Sugar Cookie Mix

5 T butter (soft)

3/4 cup Shredded Coconut (unsweetened)

1 egg

1 tsp vanilla bean paste (a must for your pantry!)

1/4 tsp pure almond extract (optional, but lovely)

1/4 tsp sea salt

raw sugar

Preheat oven to 350 degrees

 Combine all of the ingredients listed above (except the raw sugar) 

and use a small kitchen scoop.  I end up creating 2 dough balls from

each scoop (this is a small, roughly 2 tablespoon scoop).  So, if you do not have

a small scoop, roughly size out a heaping tablespoon for each dough ball.

Then roll the tops of the dough in raw sugar, gently pressing the dough

to create a disc.  Place cookie dough discs, sugar side up, on a parchment

lined baking sheet (you will fit about 20 small discs on a standard size sheet)

Bake for 9-11 minutes, until the edges start to turn golden.

Allow cookies to cool and then you will have delicious, 3 bite cookies

that are crispy and crunchy on the outside and a little bit chewy on the inside.

Trust me, these will be a crowd pleaser!!

xo.

Dark Chocolate Almond Toffee Pretzel Bites

 

Daaaang, that's a mouthful of a title...and by mouthful I mean you are literally going to want to stuff your mouth full of these tasty bite size morsels!  Side note: aren't they extra scrumptious, nesting in the cutie vintage bowl that once belonged to my grandma?!? Love!

Create a double boiler by placing a couple inches of water in a
saucepan and topthe pan with a glass or stainless bowl. 
Over medium heat slowly melt the chocolate 

(equal parts Ghiradelli bittersweet and semi-sweet is my winning combo)

Once the chocolate is completely melted, set up an assembly line.

On the counter set up mini pretzels, the bowl of melted 

chocolate on a towel (you might have to pop the bowl back over 

heat for a minute, to loosen it back up) and plates of toffee bits 

and raw almonds.

Line baking sheets with parchment.

Dip the pretzel in the chocolate, shaking off excess.  Then set on the toffee,

place an almond on the chocolate (where it will stay put, once the chocolate sets).

 Use your fingers to toss a bit of toffee on the remaining chocolate 

(toffee will be sticking to the bottom as well...the more the merrier!)

Place dipped and candied pretzels on a parchment

lined baking sheet to set up.  It will only take about

an hour for the chocolate to fully set.  Good luck 

waiting that long!

Place set candies in a dish or better yet package up to share with

friends, teachers, neighbors, etc.  This would be a delicious addition

to a cookie exchange, in my humble opinion.

Enjoy!  So easy!

xo.