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.

Chocolate Cobbler

Ingredients:

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/2 cup whole milk
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
For the Topping:

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
Directions:

Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish.
In a medium bowl, whisk together the flour, baking powder, salt, sugar, and cocoa powder.
Add the milk, melted butter, and vanilla extract, stirring until smooth. Spread the batter evenly into the prepared dish.
In a small bowl, combine the granulated sugar, brown sugar, and cocoa powder for the topping. Sprinkle the mixture evenly over the batter in the baking dish.
Slowly pour the boiling water over the top of the batter and sugar mixture. Do not stir.
Bake for 35-40 minutes, or until the top is set and the center is gooey. The cobbler will have a layer of rich chocolate sauce on the bottom.
Serve warm with a scoop of vanilla ice cream, if desired.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 6 servings