Wrapping Up The Cookie Platter

by Chris on January 19, 2007

I wrapped up tonight by baking the last cookies for the tray. I didn’t make all the kinds I wanted, but I was sleepy and have dish pan hands from washing so many dishes this week. So, tonight was macaroons and Oreo truffle night. These particular macaroons are one of the easiest recipes! This recipe does not call for egg whites, which is great. I have tried on several occasions to make the macaroons with egg whites and I get moosh.

Coconut Macaroons

4 cups coconut
1/3 cup flour
1/2 tsp salt
1 tsp. vanilla
5 ounces of condensed milk

Combine the coconut, flour, and salt. Add vanilla and condensed milk. Make sure all the incredients are incorporated. This may take some elbow grease if doing this step by hand and not a mixer. Drop tablespoons (I used a scoop) 2 inches apart on a lined or greased cookie sheet. Bake in a 350 degree oven for 20-25 minutes. Let cool completely.

[If you want to “splatter” with chocolate, I simply melted a handful (literally) of chocolate chips in the microwave – 1 minute, then 15 second intervals thereafter. I transferred the chocolate into baggy, clipped the corner, and spattered! Good Times!]

Oreo Truffles/Bon Bons
1 package Oreo cookies
14 oz. sweetened condensed milk*
½ tsp. vanilla extract

Place the Oreo cookies in a food processor to make into crumbs. I processed in batches – 3 -4.

Add the condensed milk and vanilla until the dough comes together. Work quickly to form the mixture into small balls (you choose the size). Put into the refrigerator to chill (for easy dipping).

*The original recipe (I can’t remember where I got it from) called for 8 oz. cream cheese, softened/room temperature. If you use the cream cheese, the bon bons have to be stored in the refrigerator. Since that can’t always happen if you bring them somewhere – I tried the milk and it worked fine….not a creamy as the cream cheese, but a decent substitute.

Once chilled, I dip…you dip…..we dip……(Sorry – I started singing! Remember the song by Freak Nasty – Da Dip?) I use chocolate disks I get from my supply store. I like them better because I find they are smoother than chips and have a more subtle taste. However, since everyone doesn’t have a supply store – regular chocolate chips will do just fine.

I let the bon bons dry on the counter before storing them. Remember, if using the condensed milk, you don’t have to refrigerate – which is better for the chocolate.

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Pamela B. Trentini May 18, 2012 at 1:33 PM

What type of chocolate did you use for dipping? Looks like milk chocolate. Will bittersweet/semi sweet work.

Thanks :)

Chris May 19, 2012 at 7:40 PM

Hi Pamela,

Back then, I used milk chocolate melts. Now, I only use bittersweet. Good quality, like a Scharffen Berger 70% works well. Avoid using chocolate chips.


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