Cookie time! Yes, in my never-ending attempt to make every cookie conceivable, here is yest another cookie recipe. Note that this is unsweetened coconut (aka desicated coconut), not the usual shredded sweetened kind. A bit harder to find, but I’ve found it at Whole Foods and pretty much any place that sells Bob’s Red Mill stuff. This recipe makes a lot (+/- 80 cookies) so halve it if you like. Also, my flat smells delicious: butter, butter, butter, coconut and ginger. Sweet!
Easter is still a few weeks away, but I’ve decided to start making a few things early this year, in hopes of inspiring friends to do some baking this spring. It’s also the first day of Spring today, though the weather outside would not indicate that. Anyway, Easter and Spring … birds and nests and easter eggs. Cookies.
I’m not very good at making truffles. They are a lot of work and I don’t have the patience for them. That said, every once in a while, a recipe comes a long that I just must have a go at. Thus, Coconut Crème Truffles, which might be my new favorite homemade truffle type. They might not be Russell Stover for this Valentine’s Day, but maybe your sweetheart will appreciate homemade?