Day 20: Coconut Joys

Day 20 with GinaBea Bakes

Another Minnesotan with us today. Gina from GinaBea Bakes posts of good eats and sweet treats. Welcome neighbor!

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Hi there, I’m Gina from GinaBea Bakes. This 25 Days of Cookies is such a fun idea. I’m excited to be here today to share a cookie recipe from my childhood. Thank you Amy for having me today!

Nothing can trigger the feeling of nostalgia like a Christmas cookie.  I mean, think about all the amazing cookies that you or your family have made every year for Christmas Baking those cookies creates traditions and memories that last a lifetime.  Well for me, this is just such a cookie. I have vivid memories from childhood of making these cookies with my mom and her friends at their annual cookie swap.  These were on the list every year.  All the moms would make the cookies and chit chat, and all the kids would play…until it was time to eat a few.

I love that these are simple and don’t require any use of the oven.  It makes them an easy addition to a cookie swap party or if your making several kinds of cookies and the oven is already in use.  I also love that these are kid friendly. They can help you roll them into balls or decorate them with holiday sprinkles

Let’s be honest, you can’t really go wrong with these, they taste pretty much like an Almond Joy candy bar. I made these extra large to give you a look at the inside, but I would suggest making these about the size of quarter.  They are a bit rich, so a little bit goes a long way!

Coconut Joys

1/2 cup butter, melted
2 cups powdered sugar
3 cups coconut
1/4 cup miniature chocolate chips
1/3 cup sliced almonds, chopped

chocolate almond bark
holiday sprinkles
Mix all ingredients, except for almond bark and sprinkles, in a large bowl until well combined.  Roll mixture in balls about the size of a quarter.  Chill in fridge for about 30 minutes.  Meahwhile, melt chocolate almond bark in double boiler.  Dip each cookie in the almond bark and then transfer to cookie sheet lined with parchment paper.  When done dipping the cookies, sprinkle with your favorite holiday sprinkles.  Chill until firm.  Store in covered container in the fridge for up to 2 weeks. 

*Another option:  omit the almonds from the dough itself and then after dipping in the chocolate almond bark, roll the entire cookie in the chopped almonds.Enjoy! If you get a chance, hop on over to my blog and check it out. Thanks so much Amy for letting me be apart of this, I had so much fun!  May you all have a fantastic holiday season.
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Thanks Gina!

Click over to Gina’s site here.

Take care.

♥amy c

About Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

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