Cranberry Coconut Bars by Jessica L.

Cranberry Coconut Bars

1 1/2 cups graham cracker crumbs

   1/2 cup butter, melted

1 1/2 cups vanilla or white chocolate chips

1 1/2 cups dried cranberries

1 can sweetened condensed milk

1 cup flaked coconut

1 cup pecan halves

Combine cracker crumbs and butter; press into a greased 9x13 pan.  In a bowl, combine the remaining ingredients; mix well.  Gently spread over crust.

Bake at 350 degrees for 25-28 minutes or until edges are golden brown.  Cool on a wire rack.  Cut into bars.  

Macaroon Kisses by Lisa H.

1/3 cup butter (softened)

3 oz. cream cheese (softened)

¾ cup granulated sugar

1 egg yolk

2 teaspoons almond extract

1 ½ cups flour

2 teaspoons baking powder

½ teaspoon salt

5 cups coconut (divided)

48 kisses (dark chocolate)

Cream butter, cream cheese, and sugar together until light and fluffy.  Beat in egg yolk and extract.  Combine flour, baking powder, and salt.  Add gradually to creamed mixture.  Stir in 3 cups of the coconut.

Refrigerate dough 1 hour or until dough is easy to handle (if desired, I didn't find this to be necessary).  Shape in 1” balls or use a small cookie scoop and then roll in coconut.  Place 2” apart on ungreased cookie sheet.

Bake at 350 degrees for 10-12 minutes (or until lightly browned.)

Remove from oven and push a kiss into each cookie.  Allow cookies to sit on cookie sheet 2-5 minutes until chocolate is soft.  Transfer cookies to cooling racks.

 Makes about 4 dozen cookies