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

Easter Chocolate Chip Cookies 

Ingredients: 
Dry Ingredients
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract

Coloring and Mix-Ins
Gel food coloring (pastel pink, purple, yellow, and blue)
2 cups chocolate chips, or pastel chocolate chips , plus extra for topping

Instructions:
Preheat your oven to 350°F
Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
Set aside.

In a large bowl using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Add the eggs to the butter mixture one at a time, beating well after each addition.
Stir in the vanilla extract until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in 1½ cups of the chocolate chips, reserving the remaining ½ cup for topping the cookies later.

Divide the cookie dough into four equal portions. Add a different pastel food coloring to each portion (pink, purple, yellow, and blue), mixing gently until the color is evenly distributed.

Take small pieces from each colored dough and gently press them together without fully mixing them. This creates the marbled effect. Form into balls about 2 tablespoons in size.

Place the marbled dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Slightly flatten each ball with your palm.
Press some of the reserved chocolate chips onto the tops of the cookies.

Bake in the preheated oven for 10-12 minutes, or until the edges are just set and beginning to turn golden.
The centers will still look slightly soft.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Once cooled, serve these colorful Easter cookies with a glass of milk.
Store any leftovers in an airtight container at room temperature.

Raspberry Cheesecake Cookies 

Ingredients: 
1 cup unsalted butter, softened
2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 cup crushed graham cracker crumbs (about 6.5 whole crackers)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon

Frosting: 
1/2 cup unsalted butter, softened
8 ounces cream cheese
3 tablespoons Greek yogurt
1 teaspoon vanilla
Pinch of salt
3 cups powdered sugar
Fresh Raspberries
2/3 cup raspberry preserves (for drizzle)

Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper.

In a stand mixer, beat softened butter and brown sugar until light and fluffy.
Add eggs and vanilla, mixing until smooth.

Mix in the flour, graham cracker crumbs, baking powder, salt, and cinnamon on medium-low speed until fully combined.

Roll the dough into balls slightly larger than golf balls, and flatten them to 1/2 inch thickness on the baking sheet.

Bake for 8-10 minutes until the edges are lightly golden.
Cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

To make the frosting, beat softened butter, cream cheese, Greek yogurt, vanilla, and a pinch of salt in a stand mixer until creamy.
Gradually add powdered sugar and mix until smooth.
Transfer to a piping bag.

Pipe the frosting in a spiral from the center outward on the cooled cookies.

Place fresh raspberries on cookies Soon the raspberry preserves into a small ziplock bag, cut the tip off one corner, and drizzle over the frosting in a zigzag pattern.