Coconut Macaroons and Pecan Sugar Cookies

I had fun baking last week. I made the pecan sugar cookies first. I used fresh Georgia pecans from Sunnyland Farms that I lightly toasted and chopped. The cookie batter, even before it was baked, smelled like butter pecan ice cream. The dough is rolled out, then chilled before being cut out, then baked. They have a simple brown butter icing that adds to the deliciousness. I tinted the icing pink just to be festive. Chopped pecans are sprinkled on the top. A variety of cookie cutters can be used, and no decorating skills are needed. The dough can be made in advance and chilled, and the cookies freeze well. The recipe is from Sally’s Baking Recipes, here.

I also made coconut macaroons, dipped in melted chocolate and drizzled on top. These are naturally gluten free, and also freeze well. Also from Sally’s Baking Recipes, here. You can use semisweet or dark chocolate bars for the chocolate, and almonds would make a nice addition.

My next baking project is kolacky with almond and cherry fillings and Neapolitan cookies.

Brenda