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Recipe Thursday-Coconut and Chocolate Macaroons

Posted on January 19th, 2012 | Posted in Cookies, Recipes

For my parents’ 40th wedding anniversary party I wanted to make something that my Mom would love, which is anything with coconut in it. Ever since I was young my Mom was always drawn to coconut desserts. So I figured why not make what I would say is the epitome of coconut desserts-Coconut Macaroons. I had never made them before, but have enjoyed them many a time. So after searching a variety of recipes I settled on this one!

Coconut Macaroons are crunchy on the outside a deliciously chewy on the inside. I made a variety of batches that had some with vanilla flavoring, almond flavoring, and chocolate dipped!

Chocolate dipped Coconut Macaroons

Yield 30 Cookies

4 large egg whites (EGG011)
1 cup sugar (991842)
¼ teaspoon salt (991861)
1 tablespoon honey (991621)
2½ cups coconut (991905)
¼ cup flour (991867)
½ teaspoon vanilla or almond extract (NFC1055/NFC1092)
2 ounces bittersweet or semisweet chocolate, chopped (NCC1411)


In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom (about ten minutes), remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

Recipe adapted from From Ready for Dessert (Ten Speed)

Recipe Thursday-Chocolate Chunk Toffee Cookies

Posted on December 15th, 2011 | Posted in Cookies, Recipes

These may be my favorite cookies yet! I made them for the annual cookie exchange that I go to every year before Christmas. The combination of dried cherries mixed with chocolate is a perfect flavor match up, I could not stop eating them. They are nice and soft too and I suppose the 2 sticks of butter helped with the flavor:)

This recipe comes from the GoTo Cookbook that was a gift to me. My friend put it together a few years ago and asked her friends for submissions of recipes that are their “go to” recipes. So far everything that I have made from it has been a hit! The cookbook is available here.

Chocolate Chunk Toffee Cookies

Yield 3 Dozen

1 1/2 cup all purpose flour (991867)
1 teaspoon baking soda (991858)
1/4 teaspoon salt (991861)
1 cup unsalted butter, room temperature (880000)
3/4 cup light brown sugar, packed (NSU2250)
3/4 cup granulated sugar (991842)
1 large egg (EGG011)
1 teaspoon pure vanilla extract (NFC1055)
1 1/2 cup rolled oats (991717)
1 cup dried cherries
4 1/2 ounce semi-sweet chocolate, coarsely chopped (NCC1400)
1 cup toffee pieces (BD0215)

Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a large bowl, sift together flour, baking soda and salt. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl. Working in additions, add the flour mixture on low speed until well combined. Add the oats, cherries, chocolate and toffee pieces; mix to combine.

Spoon a heaping tablespoon of dough on a baking sheet. Repeat, spacing 2 inches apart. Bake until golden brown about 12 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 3 days.

I enjoyed them served warm with a large glass of milk!

Recipe from GoTo Cookbook

Recipe Thursday-Cranberry Cookies with a Brown Butter Glaze

Posted on December 16th, 2010 | Posted in Cookies, Recipes

Pretty much every Christmas season since I was born I’ve gotten to partake in a cookie exchange, whether it was just eating or actually exchanging. Oh how I have benefited from many tasty cookies!! This year was no different. I usually like to make an  impressive cookie for exchanges.  This year I tried a new recipe that I got from Eight Broads in a Kitchen’s food blog. They were fun to make and I was proud to exchange them. Enjoy and Happy Holidays!

Cranberry Cookies

Yield 5 Dozen


1 cup sugar (991842)
3/4 cup brown sugar firmly packed (NSU2250)
1/2 cup butter, softened (880024)
1/4 cup milk (HPH008)
2 tablespoons orange juice (TKH64)
1 large egg (EGG011)
3 cups all purpose flour (991867)
1 teaspoon baking powder (NOT1030)
1/2 teaspoon salt (CQS030)
1/4 teaspoon baking soda (991858)
2 1/2 cup cranberries, choppped (559688)
1 cup walnut pieces (BD0131)

Brown Butter Icing

1/3 cup salted butter, no substitutes (880024)
2 cups powdered sugar (991841)
1 1/2 teaspoons  vanilla (NFC1055)
2-4 tablespoons hot water


Cream the butter and sugar. Beat in the milk, orange juice and egg. Add the remaining ingredients mixing only until well incorporated. Using a cookie scoop drop onto a parchment lined cookie sheet. They will spread a little bit during baking so allow room for them to expand. Bake at 350 degrees until light brown, 12-15 min. Allow to cool before icing

Brown Butter Icing

Heat the butter in a saucepan watching it closely till it turns a golden brown.  This is where the flavor is so do not remove from the heat too early. Also, be careful not to burn it. Beat in the powdered sugar and vanilla. Add the hot water and beat till smooth. With a wide bladed knife gently ice each of the cranberry cookies. Allow the icing to set before storing cookies. Apparently these cookies freeze nicely too.

Recipe from Eight Broads in a Kitchen food blog

Recipe Thursday-Pumpkin Spice Cookies

Posted on September 16th, 2010 | Posted in Cookies, Recipes, Seasonal Products

This recipe is not very aligned with our core product line of meat and cheese products, but it’s Fall (in my mind) and I love Fall flavors!  When I was making these treats the aroma filled the kitchen as if it was Thanksgiving eve. I made these cookies for Hometown Provisions’s monthly birthday celebration. This month we are celebrating Sharon, Mike and Paul’s birthdays!!  I was very pleased with how these cookies turned out. They were light and fluffy and did not spread out at all on the baking sheet.  Also you could choose to add cream cheese frosting if you wanted to sweeten them up a bit.  Aside from being a delicious recipe it is also a diabetic recipe.  Since diabetes is a growing epidemic in our country I wanted to attempt a diabetic recipe.  For anyone who wants to get involved to help stop diabetes the American Diabetes Association holds a fundraiser called Step Out, that will be occurring in Harrisburg on October 3rd.

Pumpkin Spice Cookies

Yield 4 Dozen


2 1/2 cup flour, all purpose (991867)
1 cup old fashion oats (991717)
4 teaspoon baking powder (NOT1030)
1 1/2 teaspoon ground cinnamon (CQC065)
1/2 teaspoon ground nutmeg (CQN061)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger (CQG069)
1/4 teaspoon salt (CQS030)
2 tablespoon butter (880024)
1 1/3 cup light brown sugar (NSU2150)
2 eggs (EGG011)
1 teaspoon vanilla extract (NFC1055)
1 (15 ounce) can pumpkin (NCF4020)
1/2 cup apple butter (ICC1801)
1 cup chopped walnuts (BD0131)


Preheat oven to 375 degrees.  Grease 2 baking sheets.  In medium bowl mix the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt.  In large bowl beat the butter and brown sugar with an electric mixer until smooth.  Add 1 egg and bleat into the mixture and then add the last egg and vanilla.   Add the pumpkin and apple butter and then slowly beat in the flour mixture until it is just incorporated.  Fold in the walnuts.  Drop spoonfuls of the dough 2 inches apart onto baking sheets.  Bake about 12 minutes, until edges are golden.  Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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