Homemade Almond Joys or Brenda's Macaroons

I made this recipe twice in a 4 day period of time, and still could eat another 5 given the chance. LOVE THEM!

14 oz. bag of flaked coconut
1 1/2 c. plain almonds or macadamia nuts
1 can sweetened condensed milk
1 tsp. vanilla
2 egg whites
1 pinch salt

Spread coconut onto a parchment lined cookie sheet and toast for 13-15 minutes on 350. Spread whole almonds on cookie sheet and toast for 10-15 minutes. Once almonds are toasted, rough chop them. I prefer them pretty big, in 1/2's & 1/3's.

Whip 2 egg whites and a pinch of salt until stiff (not dry). Fold in coconut and nuts. Add sweetened condensed milk and vanilla. Drop onto parchment lined cookie sheets. Cook for about 14 minutes at 350, or until edges are golden brown.

Let cool completely. Dip in chocolate.

Dad's Favorite Chocolate Chip Cookies

I found this recipe {after trying several} in the book "The search for the perfect chocolate chip cookie". I think it's a great thick, soft cookie. I love the different chips. I have listed the ingredients in the order they need to be added. There are certain recipes, mostly in baking, you will find that I am a extremely particular in how they are to be made. I have tried to explain why they must be done that way, so that you achieve the best possible result. Always, make sure you use BUTTER and REAL vanilla extract, it makes all the difference in the world!

Makes about 8 1/2 dozen cookies.

2 c. butter
1 c. sugar
2 1/2 c. brown sugar, firmly packed
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
2 Tbsp. vanilla extract
6 c. flour
3 c. semi-sweet chocolate chips
3 c. milk chocolate chips
2 c. chopped pecans {optional}

Cream butter, sugars, baking soda & salt until fluffy and butter is completely incorporated {no chunks}. Do not overmix - doing so at this point will make your cookies flat!
Add eggs & vanilla. Add flour and mix until all the flour is incorporated. Once again do not overmix - doing so at this point will make your cookies tough.
Add chips and nuts. Using a cookie scoop, make balls and gently flatten somewhat on the baking sheet. Bake at 350 degrees for 7-9 minutes. Bake until slightly brown around the edges and it looks "set".

Guittard Polka Dot Cookies

To any of you that don't know - my favorite baking chocolate is Guittard. In Phoenix you can find it at Safeway, and here in Salt Lake I've seen it at Harmons and other "Associated Foods" stores. It is delicious and I love it. Occasionally we do a wholesale order from the company, so if any of you are interested - it is very inexpensive for a great chocolate. EVERYONE needs a year supply of chocolate on hand!

2 cups semisweet chocolate chips
1/2 cup butter
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
3 eggs
1/2 cup sugar
2 tsp. vanilla
2 cups Guittard Green Mint Chips (the recipe is yummy with the mint chips, but if you make them with semisweet or milk chips you'll be eating crazy-good double chocolate chip cookies!)

Preheat oven to 350. In double boiler, melt 1 bag semisweet chips and butter. Set aside to cool. In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate and then dry ingredients. Stir in Mint chips and chill for 20 minutes. Bake 8-10 minutes; cookies will be soft in centers, but will harden as they cool. ENJOY!