The Triple-C Cookie

Actually, since "chocolate chips" is technically two words, this cookie recipe should be called the quadruple-C cookie. It is: Coconut Cranberry Chocolate Chip Cookie. It is an alliteration cookie. It contains lots of good stuff, it tastes heavenly and it is addictive. And, it is a straight-forward, easy recipe. I love it!

This is bite-sized heaven.

I adapted this from a Martha Stewart recipe (originally named "Coconut-Cranberry Cookies" and appeared in the December 2003 issue, I was not able to find it online). When I saw that the recipe required grated orange zest, I knew it would not fly with me. For some reason, I do not mind zesting lemons, but I just do not like zesting oranges. It also called for sweetened shredded coconut, which I did not have on hand and did not wish to buy. So I made a few changes, including reducing the amount of sugar, using orange-flavored cranberries (from Trader Joe's), and adding orange extract, coconut extract and chocolate chips. However, I think this recipe will still be plenty wonderful with regular dried cranberries and sans orange extract. It should still bring you to your knees and have your friends and family begging for more.

Don't ask me why but I just felt like taking a picture of the cookie dough. I thought the dotted jewels of red amongst the pale dough was rather alluring.

Oh, and I forgot one more thing: I made the balls smaller, simply because I like bite-sized indulgences. (And it's easier to pop an entire one into your mouth whilst alone in the kitchen, with no one realizing what you have done, ha!) This cookie leans towards the "crunchy" category. Very crispy, but the center has a tad of chew provided by the coconut and cranberries. It's quite a perfect balance, I have to say.

 

Coconut Cranberry Chocolate Chip Cookies

Adapted from a Martha Stewart recipe

Makes about 60 cookies

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 1/4 cups sugar (I would even reduce it to one cup next time, the chocolate chips added plenty of sweet to this recipe)
•  2 tsps vanilla extract
• 1/2 tsp orange extract (optional)
• 1/4 tsp coconut extract 
• 1 1/2 cups dried orange-flavored cranberries (or use plain ones if you prefer) 
• 3/4 cup semi-sweet chocolate chips
• 1 1/2 cups shredded coconut

1.  Preheat oven to 350F. Line two baking  sheets with parchment paper and set aside. 
2. In a medium bowl whisk together flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Beat in the extracts. Add flour mixture, beat on medium-low until mixture comes together. Beat in cranberries, shredded coconut and chocolate chips.
4. Form dough into 1-inch balls and place them 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges begin to brown, about 15 to 17 minutes total.
5. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.

No-bake Macaroons

These are little, tasty, healthy, good-for-you, easy-to-make treats. Serious. (Unless you really hate coconut.)

Last week when I make those chocolate-dipped coconut macaroons I thought of my dear friend K, who recently due to some health issues, need to abstain from wheat, eggs and peanuts. Then I thought of this coconut-chocolate balls recipe I used to make some years back, but I had lost the recipe in the shuffles of life. I wanted to recover that recipe so I can make it for my friend K.  I was really happy when I was browsing around the Tropical Traditions website and found this recipe. It seemed very similar to the recipe I had before (as far as memory serves me), so I decided to give it a spin. It was rather easy to make, and they have been going fast, especially with my youngest one. You have no idea how hard I had to conceal my gleeful excitement that she was eating a healthy treat and not knowing it! I reacted with exaggerated horror when she wanted to have more than one (but really was pinching myself with joy)!

I know I will have to make another batch soon. I gave a jar to my friend K and hope to hear her verdict soon. The only adjustment I made to the recipe is reducing the amount of maple syrup slightly, and also substituing some of the maple syrup with coconut nectar (which is gluten-free, dairy-free, and has a very low glycemic index. I must warn you though that their claim of it not having a coconutty flavor is not true as far as my household is concerned. You certainly will discern it so I will caution against using too much of it at a go until you decide how you like the taste). I did use a coconut oil with a pronounced coconut flavor, but if you prefer not to have a strong coconut taste, you can use a coconut oil with mild or little coconut flavor. The expeller-pressed coconut oil from Tropical Traditions has no coconut smell or flavor (I have no affiliation to them, I found this oil for a friend who did not like the coconut smell and taste).

Also, I am thinking when I make the next batch I will sneak in some ground cinnamon for added health benefits! Let me know if you experiment and come up with something else!

No-Bake Chocolate Coconut Macaroons

• 3 cups unsweetened dried coconut flakes
• 3/4 cup almond meal
• 3/4 cup cocoa powder
• 1 cup maple syrup
• 1/3 cup coconut oil (note: always measure coconut oil in its liquid state)
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Mix all ingredients together well. Form into small balls using a spoon or cookie scoop and refrigerate until firm.(I pressed the mixture between two spoons.) Makes about 40, depending on the size of balls you make. These macaroons need to be stored in the fridge in an air-tight container. Enjoy!