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A Baking I Will Go..

Chocolate Cherry Cookies

A new recipe this year, Chocolate Cherry Cookies. Yum!

Have I told you how much I love to bake?

This is mostly a holiday hobby and Christmas is the big kahuna.  That’s when I pull out all the stops armed with my vast collection of baking sheets, tiered cooling racks, and cookie cutters.

I have a confession:  cut-out cookies are my least favorite cookie… to make.  They require too many steps.  But the kids love to help bake these every year and everyone else seems to enjoy eating them, so they’ll continue to be on my cookie list.

That’s how it starts every year, with a list.  I’ll have pored through my collection of cookie recipes from magazines, newspapers, and checkout-line booklets.  (Yes, I’m the sucker who buys those!)  I have a few favorites but there will always be a few more to try.   In the end I’ll have a list of 8-9 kinds of cookies that get whittled down to about 6-7 because there’s never enough time.

So far I’ve made 4 kinds.  You know my plan of baking a batch a week?  Fail!  But I hope to sprint to the finish and save the day.  I know my friends and family are eagerly awaiting them and so am I!

Here is one of my favorite cookies, a signature recipe if you will.  Code name: Magic Bars.  This is a layered bar of sinful goodness starting with a base of crushed shortbread cookies, piling on chocolate and coconut, then ending with a layer of sweetened condensed milk.  Those who love coconut will love these.  But I’ve seen coconut haters enjoy them as well.  They are that good!

Chewy Chocolate Coconut Bars

  • 10 Tablespoons (1 1/4 sticks) unsalted butter
  • 1 2/3 Cups shortbread cookie crumbs (about 24 cookies)
  • 1 3/4 cups sweetened flaked coconut
  • 2 (3 ounce) bars bittersweet chocolate, coarsely chopped
  • 1 (14 ounce) can sweetened condensed milk
  1. Preheat oven to 350 Degrees.
  2. Melt butter in small saucepan (or microwave).  Pour into a 9″x13″ baking pan, tilting pan so butter covers bottom evenly.
  3. Sprinkle cookie crumbs evenly over bottom of pan.
  4. Sprinkle 3/4 cup of coconut evenly over crumbs.
  5. Scatter chocolate over the coconut, then scatter the remaining coconut over the chocolate.
  6. Drizzle Condensed Milk evenly over the top.
  7. Bake the bars for 22-25 minutes, until the coconut is golden brown in spots and condensed milk is bubbling.  Let cool (refrigerate briefly for faster cooling and easier cutting) and then cut into about 30 bars.

What’s your favorite Christmas Cookie?  Recipe please!

I hope you are enjoying the holiday season and finding your own ways of spreading Christmas Cheer.

Have a Holly Jolly Week!

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