After making coconut milk from finely shredded unsweetened coconut, the leftover dried shredded coconut is perfect for making coconut macaroon cookies with chocolate.

Family Favorite, made from scratch natural ingredients. We use hazelnuts and peanuts interchangeably to cook and bake with if anybody with a peanut allergy is around. We dont use chocolate chips either, replace them with pure cacao powder.

No deep frying oil or Italian cooking classes needed! Baking ovals of cannoli chocolate dough, rolling them into tubes over bamboo chop sticks, baking them to a crisp, stuffing them with homemade fresh chocolate ricotta cheese and cream, dipped in molten chocolate and crushed nuts, tastes just like from a professional pastry baker. Great treats for winter holidays.

Ten big lady finger cookies in ten minutes. In the air fryer.

My favorite French cookie is called Pirouette in english, named after a twirl in ballet. In french, it is called tuile. The recipe is from cookpad member Princess Ayomide. Thank you, Your Highness. Her recipe is called “ ultimate chocolate peanut butter shake extravaganza”.My simple and foolproof beginners way to make these super fancy french rolled up cookies: I use waffle batter with extra sugar to make crispy thin cookies in my skillet. I also use an inexpensive way to make chocolate hazelnut butter spread, fill the cookies, crisp in oven, cool till solid, serve. The cookies can be filled with hazelnut chocolate spread, whipped cream, honey, marmelade or jam.For the original recipe seekers among us, I am also posting the french tuile recipe in here.#bakewithlove

Yani from Fondacion Argentino-Holandese de Solidaritad published the recipe for the spices in here, we experimented and went crazy! We love these cookies. Grandson is going off to college tomorrow with enough cookies till Christmas break.I found out that embossing the dough with a Holiday pattern roller works flawlessly when using cold dough the thickness of your smartphone, after dusting it with sweet rice flour. I also use a traditional wooden windmill cookie mold to make big cookies.The speculaas dough rolled around almond spice makes another special treat.See my other recipe in cookpad for sugar free speculaas cookies.

I made the margarine cookie recipe from Cookpadders Jeremy and Kristy in here, and liked it. I wanted to try and see if farm made unsalted butter would taste different from margarine. Here is the recipe for the cookies. I linked the recipe for home made butter.

A Dutch holiday tradition, special ginger cinnamon cookies baked in a large windmill mold. They are sweet. My daughter can no longer have sugar, and she grew up with these cookies and craves them, so I replaced the sugar with fresh banana, shredded coconut and stevia, she likes those.I used Stevia in the Raw, I also grow fresh stevia.#ChristmasGift

Great cookies to serve unexpected guests in 16 minutes, or when you want to spoil yourself.

Old world family recipe, beloved syrup filled waffle cookies.”Stroop” means syrup. Large double thick farm size 6 inch diameter cookies, or 4 inch regular size. These are made on an old antique 6 inch waffle iron.By putting two baked waffles on top of each other and covering the bottom one with the filling, you get a double waffle. Serve warm as luncheon, cold as snack.

I prefer to make these myself at home and just play around with the flavors, as there's really nowhere to buy them where I live...not to mention they can be pricy when I do find them (anywhere from $2-$5 per cookie!) They can be finicky and they require patience. Once you master the basic recipe, you can make endless flavor variations. I'm by no means an expert, but this is the basic recipe that I use. To make them different colors, use 2-4 drops of gel food coloring and add it to the eggs once soft peaks have formed, then continue to whip them into stiff peaks. Keep in mind that they will turn out a shade or so lighter after baking than the batter is initially. You can also add up to 1/4 tsp. of a flavored extract at the same time as the food coloring.

We love coconut and chocolate and the chewy macaroon with the creamy fluffy rich chocolate center is amazing!