Coconut Macroons

I have always wanted to make these, but it took me a long time to finally get around to it. I used the recipe off the back of a bag of Baker's sweetened, shredded coconut.  The recipe is very simple to put together. If I visit our hometown in the Fall,  I am going to make sure to take some of these to my Mom. She told me she really likes coconut macaroons.  The Castles and Carriages blog has a great ideas of adding almonds to the cookie so it tastes like an Almond Joy when the bottoms are dipped in chocolate. You can't go wrong there!

Coconut Macaroons From: Baker's

1 14 ounce package of sweetened, flaked coconut
 2/3 cup sugar
6 tablespoons of flour
1/4 teaspoon of salt
4 egg whites
1 teaspoon of almond extract (or use vanilla instead)

Preheat the oven to 325 degrees.  Mix all of the ingredients together and drop tablespoon sized mounds on to parchment lined cookie sheets. Bake for about 20 minutes. Cool and dip bottoms or drizzle the tops with melted semi sweet baking chocolate or chips. This makes about 3 dozen cookies.

Italian Cream Cake

This was a very sweet cake! I have seen the recipe on many blogs. I found it in the book: Southern Classic Desserts from the editors at Southern Living. I don't get their magazine in the mail, but I often borrow them from the library. They always have such good recipes.

Italian Cream Cake from: Classic Southern Desserts/Southern Living
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon of vanilla
2 cups flour
1 teaspoon of baking soda
1 cup buttermilk (or sour milk)
1 cup sweetened coconut

Frosting:
1 cup chopped pecans
1 8 ounce package of cream cheese, softened
1/2 cup butter, softened
1 tablespoon of vanilla
1 16 ounce package of powdered sugar

Preheat the oven to 350 degrees. Grease and flour 3 9 inch round cake pans. Cream the butter and shortening together. Add in the sugar and then the egg yolks, one at a time. Add vanilla. Mix the flour and baking soda together in a separate bowl. Alternately mix the flour into the butter mixture with the buttermilk. Begin and end with the flour. Add the coconut.  Beat the egg whites until stiff peaks form and carefully fold them into the batter. Pour the mixture into the prepared pans. Bake for about 25 minutes or until a toothpick comes out clean. Allow to cool in the pans for 10 minutes and then remove from the pans and cool completely on a wire rack.

Toast the pecans for 8-10 minutes in a 350 degree oven. Cool. Mix the cream cheese and butter until smooth. Add the vanilla and then add the sugar slowly. Once there are no lumps, you can stir in the pecans. Frost your cake!

Linking up to: Sweets for a Saturday

Banana Coconut Muffins

These are a quick and easy muffin to make and a good way to use up some very ripe bananas. I am not sure how long I have been making these, but the recipe came off a package of Flavorite sweetened, flaked coconut.

Banana Coconut Muffins

1 1/2 cups flour
1 cup of sweetened, flaked coconut, divided
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup sugar
1/2 cup canola or vegetable oil (I use canola)
2 large eggs
1 teaspoon of vanilla
3 bananas, mashed
1/2 cup chopped walnuts (optional)

Preheat the oven to 350 degrees and grease or line 12 muffin cups.
Mix the flour, 1/2 cup of coconut, baking powder, baking soda and salt together.
In a separate bowl, mix the sugar, oil, eggs and vanilla together. Add the dry ingredients. Add the bananas and the walnuts if using. Fill the muffin cups. Sprinkle the tops of the muffins with the rest of  the coconut. Bake for 20-25 minutes. This makes 12 muffins.

Linking up to Sweets for a Saturday and Breakfast Ideas Monday