Dark Chocolate Double Coconut Macaroons

Last bridal shower post! I received these cookies [and the recipe] back at Christmas from Mary Beth at A Carrot and A Cupcake for the Great Food Blogger Cookie Swap. Since the bride loves coconut, these were a natural addition to our menu. Can’t go wrong with chocolate and coconut, right?! :)  I must say, I was a bit nervous making these macaroons for a bridal shower because you want bridal showers to be pretty, not trashy. And let’s face it: sometimes working with melted chocolate causes things to look trashy. Or is that just me? ANYWAYS…

Dark Chocolate Double Coconut Macaroons | thepajamachef.com

I breathed a sigh of relief when these macaroons came out of the oven golden brown, with crunchy exteriors and soft interiors. And I breathed a second sigh of relief when my dipped chocolate looked… well… normal. Not drop-dead-candy-shop gorgeous, but passable. Normal, even for a home kitchen. And then I wanted to run away to the beach with the entire tin of Dark Chocolate Double Coconut Macaroons. They were so good [c’mon, I had to allow myself one to taste test. That’s just a thing ya do!] and I wanted more. But guys… I decided to share. :) It was just the right thing to do.

Dark Chocolate Double Coconut Macaroons | thepajamachef.com

More chocolate, more coconut, more more more. That’s the problem with little rich desserts. You can convince yourself ahead of time that “one is enough” and “I couldn’t possibly eat another. I am too full/stubborn/ridiculous girl embarrassed/pick your poison.” But no. One isn’t enough. These macaroons are rich and addictive. I heard that non-coconut lovers inhaled these macaroons. I must have done something right. :)

Dark Chocolate Double Coconut Macaroons | thepajamachef.com

If the length of the recipe and all the steps scare you… don’t let it. These macaroons are foolproof, tested, and relatively simple. If you’ve ever had a dry macaroon and have sworn off making them because of that, well–this recipe is for you. These macaroons aren’t dry and they don’t have weird ingredients either. Just lots of delicious coconut and chocolate sweetness! I know these will be my go-to Christmas cookie and bridal/baby shower treat for years to come. Food bloggers always say that sort of thing, but I really mean it. I’ve never had a macaroon as good as these and I bet you haven’t either! Hope you enjoy them as much as I do! :)

one year ago: Pretzel Rolls
two years ago: Orange-Glazed Chicken Stir Fry
three years ago: Strawberry Chocolate Coconut Pancakes


Dark Chocolate Double Coconut Macaroons [from A Carrot and A Cupcake]


  • 28 ounces sweetened shredded coconut
  • 1 1/3 cup powdered sugar
  • 1/2 cup canned cream of coconut [i.e. Coco Lopez] – or if you can’t find that, substitute an equal amount of sweetened condensed milk
  • 2 ounces softened cream cheese
  • 6 tablespoons all-purpose flour
  • 2 large egg whites
  • 1 teaspoon vanilla or coconut extract
  • pinch of salt
  • 16 ounces semisweet or dark chocolate, chopped
  • 2 tablespoons coconut oil


Preheat oven to 325 degrees.  Line 2 large cookie sheets with parchment paper. Set aside.

Combine 14 ounces coconut and the powdered sugar in a food processor. Pulse until chopped into small pieces. Add cream of coconut, cream cheese, flour, egg whites, vanilla and salt. Pulse until mixed well. This batter will be soft, wet, and gooey so refrigerate for 15-30 minutes to make it easier to work with.

Place some of the remaining coconut flakes in a shallow bowl or baking dish [you can put it all in but you may not use it all, so I used a bowl and added more as necessary]. Drop rounded tablespoons of chilled batter into the coconut flakes, toss some coconut on top, and then gently roll with your hands to form balls. I found that some of the softer balls required more coconut to hold them together. Repeat until all batter is used.

Place 1 inch apart on prepared pans. Bake for 25-30 minutes, rotating pans from bottom to top and front to back halfway through. Be sure to check early and often so they don’t burn! Let cool on baking pans for about 5 minutes and then transfer to cooling racks to cool completely. I cooled mine overnight and just covered up the cooling racks with a kitchen towel.

Line a baking sheet with parchment paper [just reuse what you already have, and discard excess coconut flakes]. Combine chocolate and coconut oil in a small bowl and melt in microwave until smooth. I always melt chocolate at 50% power with 30 second bursts, stirring in between.

Dip bottoms of macaroons in melted chocolate, then place chocolate-side down on prepared pan. Refrigerate 30 minutes or until set.

Store macaroons covered in the refrigerator until ready to serve.

Time: 60 minutes active, plus time to chill.
Yield: 4 dozen cookies.

Linked up with: Weekend Potluck.

Tropical Cake Mix Cookies

So, I used to post once a month on a blog called Today’s Housewife. During fall 2012, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!


from August 23, 2012

I’m all in favor of cooking and baking from scratch, but sometimes using the dreaded processed product or two isn’t so bad. In fact, sometimes using a little something out of the ordinary is not only fun and tasty, but helpful too. Like when you’re baking for 80 for a church event… mhmm, helpful is always good in those circumstances. In those cases, I like to rely on a little thing called cake mix. Not for making a cake, mind you–cake for 80 isn’t really my thing–but for cookies. Normally, cake mix cookies are made out of Funfetti and are pretty much just sprinklicious sugar bombs. Not these cookies. Well, the Funfetti part at least. [No guarantees about the sugar bomb thing… can’t most cookies be described that way?]

Tropical Cake Mix Cookies | thepajamachef.com

Tropical Cake Mix Cookies are made with fluffy yellow cake mix, tropical trail mix, white chocolate chips, and loads of coconut for a taste of vacation even at the start of a busy school year. These two-bite cookies are incredibly addicting, so make sure you have a plan for them when you make them… Otherwise you might wind up eating them one after another without even realizing it. Don’t say I didn’t warn you! The soft cookie combined with crunchy nuts and tantalizing tropical dried fruit like papaya and pineapple will get you every time! If you have nut allergies, just sub out the trail mix for a tropical dried fruit blend.  Enjoy!

one year ago: Jalapeño Popper Grilled Cheese
two years ago: OTT: Pork Chops with Balsamic Blackberry Salad + Orzo

Tropical Cake Mix Cookies [from Averie Cooks]

click to print


  • 3/4 cup butter, softened
  • 3 eggs
  • 1 tablespoon vanilla extract [or coconut or almond for a little extra goodness!]
  • 1 – 15 ounce box of yellow cake mix
  • 6-12 tablespoons all-purpose flour
  • 1 1/2 cups coconut flakes
  • 1 cup tropical trail mix, finely diced [mine was from Walmart and had pineapple, papaya, raisins, cranberries, almonds, cashews, etc. in it]
  • 3/4 cup white chocolate chips


In the bowl of a stand mixer, combine butter, eggs, and vanilla. Beat on medium speed until well combined–mixture does not have to be creamed.

With mixer running on low, slowly add in cake mix until cookie dough is smooth. Add flour tablespoon by tablespoon to solidify cookie dough. The more flour used, the more cake-like the cookies will be. I used about 3-4 tablespoons.

Next, fold in coconut flakes, trail mix, and white chocolate chips. Dough will be very sticky.

Cover and refrigerate for about 30 minutes. At the end of that time, preheat oven to 350 degrees. Prepare cookie sheets by lining with parchment paper or a silpat, or spraying lightly with cooking spray.

After dough has chilled, it will still be sticky but much easier to work with and will not spread so much during baking. Scoop dough out in generous 1 tablespoon balls, rolling between greased hands before placing 2 inches apart on the cookie sheet.

Bake for 10-12 minutes, or until bottoms are lightly browned and tops just barely look done. Let cool on the cookie sheet for at least 5 minutes, or until cookies are stable enough to be moved. This allows the cookies to firm up a bit as well as cook a little more on the cookie sheet. Repeat until all dough is used up, returning mixing bowl to refrigerator in between batches.

Store on the counter in a covered container for a week [if they last that long!] or in the freezer up to three months.

Time: 10 minutes prep + time for chilling and baking, so at least 75 minutes, give or take.

Yield: 3 1/2 to 4 dozen.

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Flourless Peanut-Chocolate Cookies

So, I used to post once a month on a blog called Today’s Housewife. In fall 2012, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January 2013, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!


from June 9, 2011… I wish I had a plate of these cookies now :)

So you know those days when you need dessert? Not in a a couple hours, but a couple hours ago? Yeah, me too. Doesn’t that always seem to happen when you reach into your pantry and discover that you’re out of flour [or in your fridge and lament the lack of butter]? Been there, done that. Don’t want to do it again. It’s not too much fun, friends. But thankfully… next time that happens, you have a solution!

That solution is… Flourless Peanut-Chocolate Cookies!

Flourless Peanut-Chocolate Cookies | thepajamachef.com

Six ingredients and 30 minutes later, you can have a plate of delicious cookies chock-full of peanut butter and chocolate delight-fullness. What could be better?

The only problem is that these cookies are dangerously addictive, and you just might find yourself “accidentally” out of flour or butter more often. :) At least, that’s what I may or may not have found true in my life…

one year ago: {Healthy} Mexican Hot Chocolate Breakfast Bars
two years ago: Lime Chicken Rice Bake
three years ago: Crispy Honey Ginger Chicken

Flourless Peanut-Chocolate Cookies [from Martha Stewart’s Everyday Food]
click to print


  • 1 cup creamy peanut butter [I use regular, not natural]
  • 3/4 cup sugar
  • 1 large egg, lightly beaten
  • 1/2 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup roasted salted peanuts


Preheat oven to 350 degrees. In a large bowl, stir together peanut butter, sugar, egg, and baking soda. Then gently fold in chips and peanuts and mix until just combined. Scoop dough onto ungreased cookie sheets in 1 tablespoon increments, shaping into balls with moistened hands. Place two inches apart on baking sheets, then bake until cookies are golden and puffy, about 12-14 minutes. Cool on cookie sheets for five minutes, then remove to cooling racks to cool completely…if they last that long! Enjoy!

Time: 30 minutes.

Yield: 2 dozen cookies.

Cranberry-Pistachio Citrus Butter Cookies

Cranberry-Pistachio Citrus Butter Cookies. A mouthful of words, a mouthful of deliciousness. Seriously you guys… there is SO MUCH DELICIOUSNESS in these lil cookies. Dried cranberries. Pistachios. Lemon. Orange. Butter. Yum yum yum.

Cranberry-Pistachio Citrus Butter Cookies | thepajamachef.com

I made these cookies for the 2013 Great Food Blogger Cookie Swap, and sent them to Alicia at Balancing Motherhood [who I found out is a fellow KD sister! AOT!], Renata at First Time Foods, and Emily at Pink Tiger in the Kitchen. I hope y’all liked them! I know we certainly did. They are buttery and nutty, full of holiday cheer.

The Great Food Blogger Cookie Swap 2013

I’m usually wary of baking with nuts and dried fruit, even though I love both on their own. I guess I associate nuts and dried fruit in sweets with old people cooking, or something weird like that [no idea why]. I’ve been trying to think of an exception for a good five minutes, but no can do. WAIT! THESE cookies are the exception. The nuts and dried fruit are totally necessary for adding the right amount of crunch to the chewy citrus butter cookies. If you don’t like cranberries and pistachio, feel free to swap out your favorite alternatives. Cherry-pecan? Blueberry-walnut? Whatever your little heart dreams up is what you should make. Unless you like directions. Then stick with cranberry-pistachio. :)

Cranberry-Pistachio Citrus Butter Cookies | thepajamachef.com

In addition to sending out cookies, participating in the cookie swap means you get some in the mail too! I was fortunate to receive Double Coconut Macaroons [top] from Mary Beth at A Carrot and A Cupcake, and Cranberry Pistachio Pudding Cookies [bottom] from Starr at Chicago Foodie Girl. Both were sooo good and I’m anxiously awaiting the recipes! Hopefully I’ll be getting my third batch soon!


Hope you enjoy!

one year ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
two years ago: Cranberry Pineapple Sauce

Cranberry-Pistachio Citrus Butter Cookies [from Vanderbilt Wife]
click to print


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3/4 cup brown sugar, packed
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • zest of 1 orange
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup pistachios, roughly chopped
  • 1 cup dried cranberries


Heat oven to 375 degrees. Line cookie sheets with parchment paper or silpats.

Place butter and sugars in a bowl and cream with an electric mixer until fluffy. Add milk, lemon juice, orange zest, and egg, then mix on low to combine.

Add flour, baking powder, and baking soda, then mix on low until combined. Fold in pistachios and cranberries with a wooden spoon.

Spoon onto cookie sheets by tablespoons. Bake for 10-12 minutes, or until edges are brown. Centers may look a little soft. Let rest on cookie sheets for 3-4 minutes before moving to cooling rack. Store in airtight container.

Time: 30 minutes.
Yield: 3 dozen cookies.

Notes: Dough can get pretty soft, so just pop in the refrigerator between batches. These cookies freeze and ship well, too!

Linked up with: Foodie Friday, Weekend Potluck.

Peanut Butter Apple Oatmeal Cookies

One of my favorite snacks in the fall is apple slices and creamy natural peanut butter. I enjoy this treat year round, but in the fall it is especially delicious since apples are in season! I love finding new ways to enjoy this combo, such as in yogurt parfaits or oatmeal, so I was super excited a year ago to see this recipe for Peanut Butter Apple Oatmeal Cookies from Jessica at A Kitchen Addiction.

Peanut Butter Apple Oatmeal Cookies | thepajamachef.com

Somehow though I didn’t get around to making this recipe until this fall, but let me tell you… these cookies were worth the wait! Usually I’m not a huge fan of soft oatmeal cookies, but the combination of apples and peanut butter just won me over here! These cookies are absolutely addicting, and the best part is that they are pretty healthy, for a cookie at least, so you don’t feel weighed down after eating one [or three].

Peanut Butter Apple Oatmeal Cookies | thepajamachef.com

Though these cookies come together pretty quickly, the most time consuming part of this recipe was shredding the apples. I’d recommend using a food processor if you can, and then straining out the excess juice with a mesh strainer. The juice is delicious–the best, freshest apple juice out there! :) But when these chewy and thick cookies come out of the oven, better make sure you have a tall glass of milk handy because they are perfect for dunking! Enjoy!

one year ago: Mom’s Lasagna
two years ago: Apple Cinnamon Pancakes
three years ago: Tofu Shrimp Bowls

Peanut Butter Apple Oatmeal Cookies [from A Kitchen Addiction]
click to print


  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon corn syrup or honey
  • 3/4 cup no-stir natural peanut butter
  • 1 cup all-purpose flour
  • 2 teaspoon baking soda
  • 4 cup quick (not instant) oats
  • 1 1/4 cup shredded apple (tart apples work best), strained to remove excess juices


Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

With an electric mixer, cream together sugars with butter. Add eggs and vanilla, beating on low until creamy. Then add in corn syrup/honey and peanut butter.

Gradually add in flour and baking soda until just combined. Then, using a wooden spoon, mix in oats and apple. Dough will be very thick!

Scoop dough onto prepared baking sheets in 1/4 cup scoops. Bake for about 11-12 minutes or until edges are golden brown. Cool on baking sheet for 4-5 minutes, then remove to wire rack to cool completely.

Time: 40 minutes.

Yield: 2 dozen cookies.

Linked up with: What’s Cookin’ Wednesday, Weekend Potluck, and Foodie Friday.