No-Knead Baguettes

• 1 1/2 cups bread flour
• 1/4 teaspoon instant yeast
• 1/4 teaspoon salt
• 1 1/2 cups water

1. Mix flour, yeast, and salt in a bowl. Add water and stir until a shaggy dough forms.

1. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 12-24 hours.

1. After the dough has risen, gently shape it into baguettes.

1. Place the shaped dough on a baking sheet or proofing basket lined with parchment paper, cover with a clean towel, and let it rise for 1-2 hours.

1. Preheat your oven to 450°F (230°C) with a baking stone or baking steel inside.

1. Score the baguettes with a sharp knife or razor blade.

1. Place the baguettes on the preheated stone or steel and bake for 20-25 minutes, or until golden brown.

1. Let the baguettes cool on a wire rack before serving.

Milky Coconut Biscuits

Ingredients:
For the biscuits:
1/2 cup self-raising flour
1/2 cup butter, softened
1/2 cup icing sugar
For the filling:
1/2 cup sweetened condensed milk
1/4 cup desiccated coconut
1/2 teaspoon vanilla extract
Optional for decoration:
Extra desiccated coconut, toasted

Instructions:
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
In a mixing bowl, cream together the softened butter and icing sugar until light and fluffy.
Gently mix in the self-raising flour until a soft dough forms.
Pipe or shape the dough into small rosettes or rounds on the prepared tray.
Bake for 10–12 minutes or until edges are lightly golden. Let the biscuits cool completely on a wire rack.
In a bowl, mix the sweetened condensed milk, desiccated coconut, and vanilla extract until well blended.
Spread a spoonful of filling on the flat side of one biscuit and sandwich it with another. Press gently to stick them together.
(Optional) Roll or sprinkle the biscuit edges in toasted desiccated coconut.

Raspberry Cheesecake Cookies

1 cup cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup fresh raspberries
Instructions:
 Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
 In a bowl, cream together cream cheese, butter, sugar, and vanilla until smooth.
 Gradually add flour, baking powder, and salt, mixing until combined; gently fold in raspberries.
 Drop spoonfuls of dough onto the prepared baking sheet and bake for 12-15 minutes until edges are golden.
Notes: These cookies have a delightful cheesecake flavor with bursts of fresh raspberry

Coconut Macaroons

2- 7 oz pack shredded sweetened coconut
1 can condensed milk
1 can evaporated milk
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:
In a large bowl, combine all the ingredients and mix well. Set aside.
Preheat oven to 350 F.
Prepare the baking sheet. Line with mini cupcake liners. Use the smallest cookie scooper or a spoon to add the batter.
Optional : add m& m on top.

Bake for 20 minutes until golden brown.