Mini Crunchy Macaroons #TheLeftoversClub

mini crunchy macaroonsThis month for #TheLeftoverClub I have the pleasure to send some delicious mini treats to my friend Shaina Wizov from Take a bite out, and it is amazing because I feel the we know each other even thought she lives in the other side of the country.
And I choose something not so sweet or heavy because she ask me to make her a light treat.
So I made this mini crunchy macaroons, a little different from the one you normally eat because I add some corn flakes, to make it more crunchy and lest heavy with the coconut.
This recipe is inspired by a cookbook a friend gave me long time ago, and the recipe is similar but I chance a few ingredients to make it low sugar, low sodium and low carb.
If you make this macaroons, you will notice the difference because the low sugar make them just perfect, not as sweet and heavy on the flavor and the best part you can eat 3 of these, Amazing!
So hope you enjoy and enjoy and enjoy.
Did I said enjoy? I meant devore ūüôā

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.


  • 2 egg whites
  • 3 tablespoons super fine sugar
  • 1/8 teaspoon coconut extract
  • 1 1/2 cups corn flakes
  • 1 1/2 cups flaked coconut


  1. Preheat the oven to 300¬įF.
  2. Place the corn flakes in a ziploc bags and using your hands just break the corn flakes into little peaces, not powder.
  3. Place all the ingredients in a bowl and mix until incorporated well.
  4. With your hands damp grab about a teaspoon of the mixture and place them in a baking sheet.
  5. Bake for 25 minutes until golden brown.

This recipe makes about 18 to 24 mini macaroons.

Preparation time: 15 minutes
Cooking time: 25 minutes
Level of the recipe: Easy


Coconut Dulce de Leche Cookies #TheLeftoversClub

coconut dulce de leche cookiesFor this month #TheLeftoversClub I decide to make this super delicious cookies with some homemade Dulce de Leche that is just delicious, and I really hope my friend Cheralee Stover, love just as much as we do.
Mix in with some coconut and other addictive ingredients, like butter, this cookies are perfect for a snack or just to sweet a little your day, in any case you don’t need any excuse to enjoy this fabulous cookies.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.


  • 1 stick butter
  • 1/2 cup sugar
  • 2 cups AP flour
  • 1 teaspoon baking powder
  • 1 cup of Dulce de Leche
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup graded coconut
  • pinch of salt


  1. Preheat the oven to 350¬įF.
  2. In a stand mixer cream sugar and butter for 5 minutes, add the dulce de leche, egg and vanilla extract mix until incorporated, then add all the dry ingredients, and mix for 3 minutes, then add by hand the coconut.
  3. With a 1 tablespoon ice cream scoop, add scoops of the batter in a cookie sheet, and bake for 15 minutes.

This recipe makes 30 cookies.

Preparation time: 15 minutes
Cooking time: 15 minutes
Level of the recipe: Easy


Lemon Coconut Bundt Cake #BundtBakers

lemon cakeThis month we are all over spring, and the bundt cakes are inspired by this beautiful season.
Who doesn’t love spring, saying goodbye to the winter, the smell of the flowers and all the cleaning the we need to make, yes I do really clean my house like nobody business.
And this month I have to said thank you to Tara from Noshing with the Nolands for this amazing theme.
Ok but back to the cake, with a classic flavor in this season lemon, and some coconut flavor just to give you a preview of the summer.
This cake has a soft crumb, with a strong flavor of lemon and coconut, a little tart but sweet and with some crunchy peaces.
Hope you make and enjoy it.


  • 3 cups AP flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 2 sticks of butter
  • 1 1/2 cups sugar
  • 1/2 cup grated coconut
  • Zest of 1 lemon


  1. Preheat the oven to 350¬į F.
  2. In a bowl sift together flour, baking soda, baking powder, salt and add the lemon zest, set aside.
  3. In the bowl of a stand mixer, cream sugar and butter for 5 minutes, then, add the eggs one by one, next add vanilla and coconut extract, mix for 2 minutes.
  4. To make this cake moist and with a soft crumb, we alternate dry ingredients with the buttermilk, and important is start with dry and finish with dry, at the end you did tree additions of flour and two of buttermilk, after all is combine, add the coconut by hand and mix just to incorporate the coconut.
  5. Prepare a bundt cake pan, and add the batter, give it a little paddle to the button just to make sure there is no air bobbles, bake for 1 hour.
  6. My bundt pan is about 10 cups of capacity.

This recipe makes 1 bundt cake.

Preparation time: 25 minutes
Cooking time: 1 hour
Level of the recipe: Easy
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.

Mini Coconut Cups #SundaySupper #GameDay

mini coconut cupsWhat a great day for us, we are definitely having a blast today with all this delicious recipes the we prepare so you can make and enjoy this game day.
We have you cover, appetizer, entrees, desserts and even wine pairing, everything, on the table so you don’t miss anything of the game.
And you can see who I’m cheering for by the colors on my serving plate.
So lets call this a sweet victory dessert? No I’m joking let the best win.
And of course enjoy this sweet delicious dessert the I put together just for this amazing, sporty occasion.


  • 1 box pillsbury pie crust
  • 1 1/2 cups shredded coconut
  • 1/2 cup water
  • 1 1/2 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  1. Preheat the oven to 350¬įF.
  2. In a pot to low heat add the brown sugar and the water stir until is all dissolved, add the coconut, cinnamon and nutmeg , stir constantly until thick, about 8 minutes.
  3. Cut the pie crust with a medium cookie cutter and place the roundels in a mini cupcake tray, add a teaspoon of the coconut mixture in each cup.
  4. Bake for 15 minutes.
  5. Let it cool completely before eating.

Yields 48 cups.

Preparation time: 20 minutes
Cooking time: 15 minutes
Level of the recipe: Easy

Make sure you check out all the Game Day deliciousness we are sharing this Sunday!

Game Day Appetizers:

Game Day Entrees:

Game Day Desserts:


Join the #SundaySupper conversation on twitter every Sunday!
We tweet throughout the day and share recipes from all over the world.
Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag
and remember to include it in your tweets to join in the chat.

Check out
our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Coconut Almond Bundt with Chocolate Drizzle #BundtaMonth

Coconut Almond Bundt with Chocolate DrizzleHello there let me tell you, this Bundt A Month is the sweetest thing ever, well if you love,love,love chocolate in any shape or form, this month is all about our favorite candy, mine is almond joy, coconut and almond with chocolate YUM!!
So I made a bundt inspired by this super delicious candy, and I know you are gonna ask me, wheres the candy in the picture? Well sorry but I eat it all before and forgot to leave some for the picture, ūüôā
Ok lets focus, yes this is an easy recipe delicious flavor of coconut and drizzle with chocolate syrup, which by the way is not homemade, but you need some shortcut when the smell is so irresistible.
I’m sure the flavor, the soft crumb and that hint of almond are going to just do it for you.


  • 3 cups flour
  • 1/2 cup almond flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 4 eggs
  • 3/4 cup half and half
  • 1/2 cup sour cream
  • 2 sticks of butter
  • 1 1/2 cup sugar
  • 1 cup hot fudge the brand of your choice


  1. Preheat the oven to 350¬į F.
  2. Cream butter and sugar, in a bowl sift flour, baking soda, baking powder and salt then add the almond flour.
  3. To the sugar and butter add the eggs 1 by 1, vanilla and coconut extract, mix together half and half and sour cream, and add to the above mixture alternating with the flour.
  4. Grease the Bundt Cake mold and add this delicious mixture, bake for 1 hour.
  5. Once ready let it cool for 15 minutes in the mold the place in a rack to cool completely, with the fudge you can drizzle it over the cake or cut it in portions and drizzle one at a time.

Makes one bundt cake.

Preparation time: 20 minutes
Cooking time: 1 hour
Level of the recipe: Easy

Check out this delicious mouth watering bundts.

Banana Butterfinger Bundt Cake by Dorothy at Shockingly Delicious
Candy Corn Bundt Cake by Holly at A Baker’s House
Caramel Apple Milky Way Bundt Cake by Heather at Hezzi-D’s Books and Cooks
Chocolate Coconut Cake by Kate at Food Babbles
Chocolate Hazelnut Candy Bundt with Nutella Glaze by Anita at Hungry Couple
Chocolate Mini Bundts with Candy Coated Chocolates by Alice at Hip Foodie Mom
Coconut Almond Bundt with Chocolate Drizzle by Kathya at Basic N Delicious
Honeycomb Crunch Honey Bundt Cake by Stacy at Food Lust People Love
Kit Kat Cream Cheese Bundt Cake by Anuradha at Baker Street
M & M Nutella Cake by Kim at Ninja Baking
M&M Cream Cheese Pound Cake by Laura at The Spiced Life
Pumpkin Bundt with Salted Caramel Chocolate Sauce by Lora at Cake Duchess
Reese’s Peanut Butter Cup Bundt Cake by Felice at All That‚Äôs Left Are The Crumbs
Snickers Bundt with Chocolate Caramel Peanut Sauce by Tara at Noshing With The Nolands
Twix and Tween by Sandra at Sweet Sensations

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a bundt using your favorite candy
  • Post it before October 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read ‚Äď #BundtaMonth: Fancy Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes

COCONUT PIE #Bakeforacure with Chantal Cookware #SundaySupper

This Sunday, the #SundaySupper is proud to partner with the prestigious family of Chantal to create awareness in Breast Cancer.
We join to millions of people working every day trying to find the cure for breast cancer, one of the biggest causes of death in women at this time I feel so honored to be part of this incredible event.
It is important for us to raise awareness and invite all women to perform personal self-exam, so simple that you can do it yourself in the comfort of your home.
This monthly checks are so important they have saved millions of lives worldwide.
There are millions of testimonies of success thanks to all of the effort of those who work with this cause without rest, we also want to give you the opportunity to contribute to this amazing cause by buying products like this Easy as Pie Dish by Chantal.
Amazing quality and incredible product.
Chantal is offering a 20% discount for purchasing theirs newest addition to the ceramic dish categoric this beautiful and practical easy as pie dish that you will find in a variety of colors.
The promotion code is BAKE4CURE and also I invite you to explore all the beautiful products that they offer on the website. Collaborate and also enjoy a high quality product.
I also want to inspire you with this delicious Coconut Pie that I made using my Chantal Easy as Pie Dish.
Enjoy it.

Here is the direct link to the website where you will find this beautiful dish.

Keep up with the latest from Chantal on their website, twitter, facebook, and Pinterest.


  • 1 cup ground almonds
  • 1 cup crushed graham cracker
  • 6 tablespoons butter, melted
  • 1 cup milk
  • 1 cup coconut milk
  • 5 tablespoons cornstarch
  • 1 can condensed milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 cup toasted shredded coconut


1. Mix butter with crackers and almonds until it forms a paste, spread on your Easy as Pie Dish by Chantal cookware and bake for 10 minutes at 350 degrees F.

2. In a blender place the coconut milk, milk, egg yolks, condensed milk and cornstarch, blend and place in a saucepan over low heat, stirring constantly until thickened about 20 minutes altogether add the vanilla and the coconut extract. Once ready, remove from heat, place in a bowl and cover with plastic wrap, refrigerate for 3 hours.

3. Whip the heavy cream with 4 tablespoons powdered sugar until it forms whipped cream, stir in the coconut cream and place on the cookie base and almonds. Freeze for 2 hours.

Before serving, sprinkle the toasted coconut.

This recipe makes 8 servings.

Preparation time: 5 hours
Cooking time: 30 minutes
Level of the recipe: Medium

We have more delicious recipes to inspired you from many of us who are giving away the dish and the pie to cheer someone else.

Check out this additional recipes.
Do you want to get your own Easy as Pie Dish?  Chantal is offering  will be 20% OFF of ALL Chantal Pie dishes on BAKE4CURE must be entered at checkout to receive the pie dish discount.
The coupon discount code is active October 16 2012 through October 30, 2012.
The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.
Join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 4:00 pm(PT) for our weekly #SundaySupper  live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.
Keep up with the latest from Chantal on their website, twitter, facebook, and Pinterest !


What a delicious way to welcome your guests with flavors of coconut in your kitchen. And these meringues are the perfect option.
One way to enjoy this type of dessert or accompaniment for coffee, a different way to serve something sweet.
My family loves meringues for that reason I try to make meringues with different flavors, delight your family and friends with this different style of dessert.
Enjoy it.


  • 4 egg whites
  • 1 1/2 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup dried shredded coconut
  • 1 pinch of salt


Preheat oven to 200 degrees F.

Place in the mixer the egg whites, cream of tartar and start beating, add sugar in rain form and beat on high speed for 10 minutes.
After 10 minutes, add vanilla, coconut extract, lemon zest and pinch of salt.

Place the meringue in a piping bag with nozzle or simply place spoonfuls of meringue on trays lined with parchment paper.

Sprinkle coconut over the meringues and bake for 2 hours.

Remove from oven and place on wire rack to cool completely.

This recipe makes 50 meringues.

Preparation time: 20 minutes
Cooking time: 2 hours
Level of the recipe: Medium

Versi√≥n en espa√Īol¬†CLICK AQUI

Que deliciosa forma de recibir a sus invitados que con los aromas del coco en su cocina.
Y estos suspiros son la opción perfecta.
Una forma mas de disfrutar este tipo de postre o acompa√Īamiento para el cafe, una forma diferente de servir algo dulce.
A mi familia le encantan los suspiros por esa razón busco forma diferentes y sabores diferentes de hacerlos, endulce usted también a su familia y amigos, con estos diferentes estilos de postres.
Que lo disfrute.


  • 4 claras de huevo
  • 1 1/2 taza de az√ļcar
  • 1/8 cucharadita de cremor tartaro
  • 1 cucharadita de ralladura de limon
  • 1/2 cucharadita de extracto de coco
  • 1 cucharadita de extracto de vainilla
  • 1/2 taza de coco rallado deshidratado
  • 1 pizca de sal


Precaliente el horno a 200 grados F.

Coloque en la batidora las claras de huevo, cremor tartaro y comience a batir, agregue el az√ļcar en forma de lluvia y bata a velocidad alta por 10 minutos.
Pasados los 10 minutos , agregue la vainilla, extracto de coco, ralladura de limon y pizca de sal.

Coloque el meringue en un manga pastelera con boquilla o simplemente coloque cucharadas del merengue en bandejas forradas con papel encerado.

Rocie el coco rallado encima de los merengues y hornee por 2 horas.

Saque del horno y coloque en una rejilla a que enfríen por completo.

De esta receta salen 50 merengues o suspiros.

Tiempo de preparación: 20 minutos
Tiempo de cocción: 2 horas
Nivel de la receta: Medio



I mentioned at some point that my husband does not like birthday cake, so every time we celebrate a birthday in the family I try to make a dessert for my husband and so he will also be able to enjoy the celebration.
This time I made this delicious log or roll filled with Dulce de Leche and coconut, to the surprise of many, it is very easy to make and incredibly delicious.
It was so popular that the poor cake remained almost in one piece that day.
There is no way look bad with desserts like this and believe it or not take the picture was also difficult. No reason to stop enjoying a celebration when they do not particularly like any dessert because the main reason is to have fun as a family.
So I hope you enjoy this rare substitute for a birthday cake, surely delight the whole family.
Enjoy it.


  • 1 cup of flour
  • 1 spoonful of cornstarch
  • 1 teaspoon of baking powder
  • 1 cup of sugar plus
  • 1/2 cup for sprinkling
  • 3 tablespoons of unsalted butter, melted
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon of coconut extract
  • pinch of salt
  • 1 can of Dulce de Leche
  • 1 1/2 cup of grated coconut


Preheat oven to 350 degrees F (176 degrees C).

Place the egg whites in a mixer and beat until stiff peaks, add the egg yolks one at a time and one cup of sugar gradually, add vanilla and coconut extract.

In a bowl sift together the flour, cornstarch, baking powder and salt, lower the mixer speed and slowly add to above mixture along with the butter.

Place on a tray lined with parchment paper, spread the mixture well and bake for 12 minutes.

Once ready, and when still warm sprinkle with remaining sugar, place a piece of parchment paper over the back and a roll, let it cool completely.

Once cool spread and fill with Dulce de Leche and coconut, roll again and decorate with more dulce de leche and coconut.

Serve and enjoy.

This recipe makes 12 servings.

Preparation time: 25 minutes
Cooking time: 12 minutes
Level of the recipe: Easy

Versi√≥n en espa√Īol¬†CLICK AQUI

Les mencione en alg√ļn momento que a mi esposo no le agrada el queque de cumplea√Īos, as√≠ que cada vez que festejamos un cumplea√Īos en la familia trato de hacer un postre por aparte para el y de esa forma el tambi√©n va a poder disfrutar de la celebraci√≥n.

En esta ocasión hice este delicioso tronco o rollo relleno de dulce de leche y coco, que para sorpresa de muchos es muy facil he increíblemente delicioso de hacer.
Fue tan popular que el pobre queque quedo casi entero ese día, de no ser porque uno que otro decidió comer de los dos.
No hay forma de quedar mal con postres como este y aunque no lo crean hasta para tomar la foto fue difícil.
No hay raz√≥n para dejar de disfrutar una celebraci√≥n cuando no no gusta alg√ļn postre el particular ya que la principal raz√≥n es pasar un rato agradable en familia.
As√≠ que espero les guste este poco com√ļn sustituto para un queque de cumplea√Īos, de seguro le encantara a toda la familia.
Que lo disfrute.

  • 1 taza de harina
  • 1 cucharada de maicena
  • 1 cucharadita de polvo de hornear
  • 1 taza de az√ļcar mas 1/2 taza para rociar
  • 3 cucharadas de mantequilla sin sal derretida
  • 4 huevos separados
  • 1 cucharadita de vainilla
  • 1/4 cucharadita de extracto de coco
  • pizca de sal
  • 1 lata de Dulce De Leche
  • 1 1/2 taza de coco rallado
Precaliente el horno a 350 grados F ( 176 grados C ).
Coloque las claras en la batidora y bata a punto de nieve, agregue las yemas de huevo de una en una y una taza de az√ļcar poco a poco, agregue la vainilla y el extracto de coco.
En un tazón cernir la harina, maicena, polvo de hornear y sal, baje la velocidad de la batidora y poco a poco agregue a la mezcla anterior junto con la mantequilla.
Coloque en una bandeja forrada con papel encerado, extienda bien la mezcla y hornee por 12 minutos.
Una vez listo y aun caliente rocie con el az√ļcar restante, coloque un trozo de papel encerado, vuelque y de forma de rollo, deje enfriar completamente.
Una vez frio extienda y rellene con el Dulce de Leche y coco rallado, enrolle de nuevo y decore con mas dulce de leche y coco.
Sirva y disfrute.
De esta receta salen 12 porciones.

Tiempo de preparación: 25 minutos
Tiempo de cocción: 12 minutos
Nivel de la receta: Facil



Nothing better to add some sweet to your life then cookies. For example my nutella cookies with coconut, delicious flavor of chocolate with hazelnuts and coconut, which is an incredible explosion of taste in your mouth.
Completely different and delicious, a combination that you did not expected.
These cookies are ideal for preparing ice cream sandwich, or with a good cold glass of milk.
Either way they are delicious, the most important thing is to prepare them and enjoy and these cookies will be a hit at home.
Enjoy it.


  • 1 stick of unsalted butter at room temperature
  • 1 cup of sugar
  • 1 cup of flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon coconut extract
  • 3/4 cup grated coconut
  • 1/2 cup of Nutella
  • pinch of salt


Preheat oven to 350 degrees F (176 degrees C).

Cream butter with sugar until it turns a light yellow, add the Nutella and coconut extract. In a bowl mix flour, baking powder, pinch of salt and grated coconut, add to above mixture.

Beat until mixture forms a ball, about 3 minutes. Roll into balls and place on a tray, bake for 10 minutes.

Once they are ready, place on a rack to cool completely, store in an airtight container.

This recipe makes 20 cookies..

Preparation time: 20 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

Versi√≥n en espa√Īol¬†CLICK AQUI

Nada mejor que unas deliciosas galletas para endulzar la vida, y sobre todo si tienen chocolate.
Por ejemplo mis galletas de nutella con coco, delicioso sabor de chocolate con avellanas y coco, que es una increíble explosion de sabor en la boca.
Completamente diferentes y deliciosas, una combinación que usted no se esperaba.
Estas galletas son ideales para preparar sandwich de helados, o con un vaso de leche bien fria.
De cualquier forma son deliciosas, lo mas importante es que las haga y disfrute ya que serán un éxito en su casa.
Que las disfrute.


  • 1 barra de mantequilla sin sal a temperatura ambiente
  • 1 taza de az√ļcar
  • 1 taza de harina
  • 1 cucharadita de polvo de hornear
  • 1/4 cucharadita de extracto de coco
  • 3/4 taza de coco rallado
  • 1/2 taza de Nutella
  • pizca de sal


Precaliente el horno a 350 grados F ( 176 grados C ).

En la batidora creme la mantequilla con el az√ļcar, deje batir hasta que tome un color amarillo claro, agregue la nutella y el extracto de coco.
En un tazón mezcle la harina, polvo de hornear, pizca de sal y coco rallado, agregue a la mezcla anterior.

Bata hasta que se forme una bola, aproximadamente 3 minutos. Forme bolitas y coloque en una bandeja, hornee por 10 minutos.

Cuando esten listas, coloque en una rejilla a que se enfríen completamente, almacene en un contenedor hermético.

De esta receta salen 20 galletas.

Tiempo de preparación: 20 minutos
Tiempo de cocción: 10 minutos
Nivel de la receta: Facil



This recipe is dedicated to all my friends from Brazil. I decided to devote the first recipe of the month to a Latin American country, to know much more about the culture and traditions of the country.

As you know Brazil is famous for its beaches, beautiful women and carnivals which they feel very proud because it is a very important event in the country.
Besides this they have a very delicious variety of meals, which cost me a little to pronounce, but thanks to my Brazilian friends I have known and tasted much more of this delicious culture.
The exotic fruits are part of the appeal they have and coconut is one that is used constantly in the Brazilian food.
It caught my attention, is that it does not contain gluten and are not made with flour, are made with cornstarch.
This is the first time I make cookies of this type.
They are very quick and easy to make, the texture is completely different from any cookie, you must be very careful not to brown too much or burn. It is important to include different styles of cuisines to our family, show our children that the world has great variety of ingredients and different dishes.
And to start you can make these delicious cookies and so we tasted a bit of this exotic and beautiful country.


1 stick butter at room temperature
2 egg yolks
3/4 cup coconut milk
1 cup sugar
4 1/2 cup cornstarch
1 teaspoon coconut extract
1 cup shredded coconut
1 pinch of salt


In a large bowl cream butter with egg yolks and sugar, set aside.
Combine the cornstarch with the grated coconut.
Alternate adding the coconut milk and the cornstarch mixture in to the creamed mixture. Then add a pinch of salt and teaspoon coconut extract.
Mix well until dough is formed soft but not sticky.
Roll balls of dough and place them on a grease baking tray. Press with a fork to give them a simple decoration.

Bake at 350 degrees F (175 degrees C) for 35 minutes or until cookies fell tight when you press them in the center.
When ready, removed them from the oven and place on a rack, allow to cool completely. Store in an airtight container.

This recipe makes 22 cookies.

Preparation time 1 hour.

Versi√≥n en espa√Īol¬†CLICK AQUI