Chewy Coconut Cookies – Allrecipes

This is my absolute all-time favorite cookie in the world. When  My brother Mike and I were little, our favorite cookies were these really crunchy coconut cookies, I think from Drake’s maybe? There’s just something about that coconut and the crispiness of those that we both love to this day.

Years ago, I was searching for a recipe to make a cookie similar to those of our childhood. I came across this one, and while they are not as crunchy as the other cookie, these are absolutely amazing and so so delicious.  This is another cookie that I make a lot of, scoop into individual cookies and freeze the raw dough. This way I can always pull them out to bake them fresh. They freeze beautifully and will last in the freezer for about 6 months. I hope that you will like them as much as we do. Let’s jump right in!

What you’ll need:

  • 2 1/2 cup flour
  • 1 tsp. Baking soda
  • 1/2 teaspoon salt
  • 1-2 scoops Enrichables Pea Protein
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • Two eggs
  • 1 tsp vanilla extract
  • 2 2/3 cup flaked coconut

Kitchen items you’ll need to help you prepare this recipe: 

Preheat oven to 350°

Combine the flour, baking soda, salt and Enrichables Pea Protein; set aside.

In a medium bowl, cream the butter, brown sugar, and white sugar until smooth.

Beat in the egg and vanilla until light and fluffy.

Gradually blend in the flour mixture.

Add in the coconut.

Use Small Scoop to form cookies, and place onto stone or cookie sheet. Cookies should be about 3 inches apart.

Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.

Cool for 5 minutes on stone or cookie sheet, then remove to cooling racks and cool completely.

That’s it! My video for this recipe is listed below. Please let me know if you make these, and what you think of this recipe. I would love to hear from you. Let’s make great food together!

Link to original recipe:

Jam Kolaches (Cookies) – Allrecipes

If you’ve never tried jam kolaches,  You’re in for a treat! I love Allrecipes, it was one of the first places I used to go to find and try new things to cook. I love that these are from ordinary people, just like you and me, and that they are sharing dishes that many times have been handed down to them. This is one of those delicious recipes!

Now, to be clear, there are a couple of different ways as I understand it that we can make (and spell) these (kolaczki/kolacky/kolace/kalatchi), depending on what country you are getting your recipe from. For example, the Czechoslovakian version I believe may have yeast in it, and be more like a pastry. The version I am sharing is a Polish version and does not have yeast and is shaped like, well, a Cookie! 

What I love about these cookies is that they freeze beautifully, if you have any left over, that is!  They make a great addition to any holiday  celebration or gift basket.  Let’s jump right in!

What you’ll need:

  • Ingredients
  • 2 cups butter softened
  • 12 ounces cream cheese softened
  • 5 cups flour
  • 1 cup Jam (I used apricot and blueberry, choose whatever you like)
  • 1 cup confectioners’ sugar

Kitchen items you’ll need to help you prepare this recipe: 

Preheat oven to 375°

Beat butter and cream cheese until light and fluffy.

Add flour gradually, mixing after each addition.

Roll dough to 1/8-inch thickness.

Cut into 2-inch circles

Spoon ¼ tsp jam onto each circle.

fold opposite edges together.

Bake 15 minutes on stone or cookie sheet.

Cool for 10 minutes, then sprinkle with confectioners’ sugar.

That’s it! These cookies make a wonderful gift, they freeze BEAUTIFULLY, which means you can make them now, freeze and have them for the next few months! From this recipe, I was able to make @ 107 cookies. Please let me know if you give this a try, or if you have a similar recipe. My video is below. I would love to hear from you. Let’s make great food together!

Bakery style Chocolate Chunk cookies – Butternut Bakery

Mmmmmmm, these bakery style Chocolate Chip cookies are amazing!!!  Okay, so mine are more chocolate chunk than chocolate chip (because I only had bars, no chips at home) but still they are so delicious! I don’t really like chocolate that much, but I’ll make things with chocolate in it for my kids. I wanted to try this recipe though, because I do enjoy the occasional large bakery chocolate chip cookie, I think it’s because they’re just so soft. When I saw this recipe, I decided to give it a try, mainly because the pictures were so beautiful!, which was created by Jenna. You can learn more about her here.

This is the only recipe I’ve tried of Jenna’s, but if any of her recipes are anywhere near as good as this one, you can be sure that I’ll be trying many more.  Let’s jump right in!

What you’ll need:

  • 2 1/4 cup (290g) all purpose flour
  • 1 tsp cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (220g) unsalted European style butter, (or regular butter) softened
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 1 1/2 tsp vanilla bean paste OR 2 tsp vanilla extract
  • 1 cup (160g) dark chocolate bar OR chips, such as Scharffen Berger or Guittard
  • 3/4 cup (130g)  milk chocolate, such as Lindt
  • Flaky Sea Salt (optional)

Kitchen items you’ll need to help you prepare this recipe: 

Chop the chocolate bars. Try not to eat any!!

Combine flour, cornstarch, baking powder, baking soda and salt in bowl.

Mix together butter and sugars until smooth. 

Scrape down the bowl.

Add in eggs and vanilla paste.

Add in the flour mixture on lower speed just until mixed.

Fold in the chocolate chunks.

If you have a kitchen scale, way out cookies to make 6 oz each.  Otherwise,  Make them about 3/4 cup each cookie.

This is the hard part: once you have your cookies weighed, store them overnight (uncovered) in your refrigerator before baking them.  This was difficult, but if I can do it, so can you!

Next Day: You might be able to fit three cookies on your cookie sheet, keeping in mind that these spread! I chose to put only two to be careful. You have to make sure that they’re far apart from each other. Put more chocolate chunks on top if you like.

Make a 350° for 13 – 16 minutes. The edges will appear nice and brown, but the middle may look a bit undone. This is actually okay as long as it’s not completely doughy.

When you remove from the oven, whack your cookie sheet on the counter a couple of times to even out your cookie.

While the cookie is still warm, sprinkle some sea salt on top. I cannot tell you how amazing and delicious this cookie tasted with just that hint of sea salt!

I let mine cool  another 10-15 minutes on the cookie sheet, before removing to the cooling racks. Take a look at this photo, these cookies are BIG!!

That’s It! These are so, so delicious, I highly recommend this recipe!  I like that these cookies freeze well and you can freeze the dough raw, one of my favorite things to Do! Be to have a fresh bakery style cookie for breakfast? 

My video for this recipe is below,  along with the link to the original recipe. Please go visit for more recipes. I’m looking forward to trying more from Jenna! 


WEIGHING INGREDIENTS: The more I bake, the more I realize it is so much better to weigh your ingredients. The weight of the flour is so important,  your cookies and cakes will come out better when you measure your flour properly.

BUTTER:  European style butter, such as Plugra,  is recommended for this recipe. I was able to find that at my grocery store, and it was worth it for this recipe. Recipe. However, if you cannot find it, you can certainly substitute with regular unsalted butter. I think it would be fine, but I will say that as Janice stated, this butter has a depth to it that really enriched the cookies.

My Video:

Link to original recipe here.