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To Die For Coconut Cookies

‘Tis the season, so I thought I what a perfect time to revive some of my older Holiday recipes from the archives. If you like coconut macaroons you will love these cookies! Similar to a macaroon, but with the addition of cornflake crumbs, they are sweet and delicious and easily made gluten-free.

Coconut lovers… this is a must! With the holidays quickly approaching, I’m sure lots of you are busy baking so I am dedicating the rest of this week to skinny holiday sweets. 

This recipe was emailed to me a while ago by a woman who told me these were “to die for” hence the name. I held on to it for a while with intentions of trying it for the holidays and I was super pleased with the results–I think you will be too! For the cornflake crumbs, you can buy gluten-free crushed cornflakes in many supermarkets, but if you wish to make your own, just put them in the food processor and crush until very fine. If gluten free is an issue, check the labels on the cornflakes, not all are gf.

To Die For Coconut Cookies

gordon-ramsay-recipe.com
Servings: 14 Size: 2 cookies Old Points: 3 pts • Points+: 3 pts
Calories: 188.1 • Fat: 2.3 g • Carb: 19.2 gFiber: 1.7 g • Protein: 1.3 g Sugar: 14 g
Sodium: 53.2 g 

Ingredients:

  • 3 egg whites
  • 3/4 cup sugar
  • 1/4 tsp cream of tartar
  • 1 cup sweetened coconut flakes
  • 3/4 cup cornflake crumbs (from 2 cups cornflakes crushed almost to powder) 

Directions:

Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats.

Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about 8 – 10 minutes.

Fold in the coconut and cornflake crumbs.

Drop by spoonful onto parchment lined cookie sheets. Bake for about 18 minutes or until golden.

Makes about 28 cookies depending on the size.

Dark Chocolate Oatmeal Lace Cookies

These delicious cookies are light, crisp and chewy, made with basic ingredients like oats, flour, butter, sugar and spices– then once baked they are sandwiched together with melted dark chocolate. If you’re baking cookies for Holiday parties, or just to leave Santa, these are a must!

Holiday traditions in my family always included baking cookies with the kids. My Mom did it with my brother and I, and she still does it with my children. To ease some of the guilt, I try to include some lighter cookie recipes in the mix and these lace cookies are one of my favorites. Of course, I do practice restraint and tracking (and exercise) helps keep me in check this time of the year.

One thing to keep in mind when baking these cookies is the batter will spread once baked so don’t put them too close together on the cookie sheet. Once baked they will keep well in an airtight container.

Dark Chocolate Oatmeal Lace Cookies
gordon-ramsay-recipe.com
Servings: 22 • Size: 1 sandwich • Old Points: 2 pts • Points+: 2 pts
Calories: 66 • Fat: 3 g • Protein: 1 g • Carb: 10 g • Fiber: 0 g • Sugar: 7 g
Sodium: 7 mg • Cholesterol: 6 mg

Ingredients:

  • 1/2 cup sifted all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1/2 cup old-fashioned oats
  • 1/4 cup unsalted butter, melted
  • 2 tbsp 1% milk
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 oz dark chocolate, melted (calculated with 1 oz only)

Directions:

Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.

In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.

Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.

Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.

Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies. You will only use about 1 oz of chocolate, I calculated accordingly.

Recipe Cup cubes and cumin sprouts – Italian Cuisine


  • 500 g of fresh pork
  • 400 g Brussels sprouts
  • rosemary
  • sage
  • cumin powder
  • mustard with green pepper
  • butter
  • salt

For the recipe of cube cubes and cumin sprouts, divide the cup into cubes of about 4 cm on each side.
Roast the meat in a fat-free pan with rosemary sprigs and a few sage leaves for 5 minutes per side; salt at the end. Peel the sprouts, cut them in half and blanch them for 2-3 minutes; Drain and brown them in a pan with a knob of butter, a pinch of salt and a pinch of cumin for 5 minutes. Serve the cup cubes with the sprouts, accompanied with mustard and green pepper. Excellent, alternatively, freshly grated horseradish.