Easy and Delicious Cookie
Michael loves coconut so I’ve been talking about making him some coconut macaroons for quite a while. I finally got around to making them and the thing that was so surprising was how easy and simple they are to make…
7 ounces shredded sweetened coconut
10 ounces shredded un-sweetened coconut
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 extra large egg whites
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
It’s Like Cake AND Custard!
Welcome Stumble Upon readers! Thanks for stopping by…if you’re looking for more lemon dessert recipes, make sure to check out this CLASSIC LEMON CURD recipe.
Lemon desserts are my all-time favorite! I love finding recipes that take classic lemon desserts and give them a delicious twist, like these GRAPEFRUIT LEMON BARS. So I recently found this recipe in an old Everyday Food magazine and it was divine! The best part of this dessert is that the top is cakey and soft and the bottom is silky and custardy!
Lemon Custard Cake recipe in second part of post…
- 3 large eggs, seperated
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons grated lemon zest
- 1/4 cup fresh lemon juice
- 1 cup milk
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place them in a roasting pan or baking dish. In a large bowl whisk together egg yolks and granulated sugar until mixture is light. Whisk in flour and lemon zest, and gradually add juice, then milk.
Whisk egg whites and salt until soft peak form. Gently fold egg whites into lemon-egg mixture. (the batter will be thin) Divide batter among prepared dishes. Place pan in oven and fill with boiling water to reach halfway up. Bake until puddings are puffed and lightly browned, 20 to 25 minutes. Enjoy!
Delicious Lemon Blueberry Scones
Scones are a perfect snack for breakfast. I usually make this DELICIOUS BANANA BREAD for breakfast but that can get old. These are simple to make, and the tangy lemon glaze on top gives these scones a delicious zing. This recipe is adapted from the Barefoot Contessa, so you know it must be good!
Scone Recipe in the second part of post…
- 4 cups all purpose flour, plus 1/4 cup
- 1/4 cup + 2 tbs sugar
- 2 tbs baking powder
- 2 tsp kosher salt
- 1 tbs grated lemon zest
- 2 sticks unsalted butter, cold and diced
- 1 stick salted butter, cold and diced
- 4 extra large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup frozen bluberries
- 1 egg, beaten with
- 2 tbs water
- 1/2 cup confectioner’s sugar
- 4 tbs freshly squeezed lemon juice
Preheat oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, sugar, the baking powder, salt and lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the blueberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. Fold half of dough over itself and continue to roll until the dough is once again 3/4 inches thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and lemon juice, and drizzle over the scones.